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DIETARY TREATMENT AND OXIDATIVE STABILITY OF MUSCLES AND MEAT PRODUCTS. NUTRITIVE VALUE, SENSORY QUALITY AND SAFETY

Objective



Fourteen participants will investigate the effects of feeding antioxidants, pro-oxidants and mono-unsaturated fatty acids on the oxidative stability, colour, flavour, quality consumer acceptability, toxicological safety and nutritional value of muscle foods from pigs and poultry. This project covers the whole chain from the animals, the feeding, meat products from these animals and actual human nutritional studies.

Call for proposal

Data not available

Coordinator

THE ROYAL VETERINARY AND AGRICULTURAL UNIVERSITY
Address
Thorvaldsensvej 40
1871 Frederiksberg
Denmark
 

Participants (10)

BUNDESANSTALT FUER FLEISCHFORSCHUNG
Germany
Address
E-c-baumann-strasse 20
95326 Kulmbach
 
DANISH MEAT RESEARCH INST.
Denmark
Address
Maglegaardsvej 2
4000 Roskilde
 
INST. DE RECERCA I TECNOLOGIA AGROALIMENTARIES
Spain
Address
Apartado 5165
8080 Barcelona
 
Institut National de la Recherche Agronomique (INRA)
France
Address
Centre De Theix
63122 Saint-genès-champanelle
 
Istituto di Scienza e Tecnologia degli Alimenti
Italy
Address
Via Del Taglio 8
43100 Parma
 
NATIONAL INST. OF ANIMAL SCIENCE
Denmark
Address
P.o. Box 39
8830 Tjele
 
ROYAL VETERINARY AND AGRICULTURAL UNIVERSITY
Denmark
Address
Thorvaldsensvej 40
1871 Frederiksberg
 
UNIVERSIDAD DE EXTREMADURA
Spain
Address
Carretera De Trujillo S/n
10071 Caceres
 
UNIVERSITY COLLEGE CORK, NATIONAL UNIVERSITY OF IRELAND, CORK
Ireland
Address
Western Road, Presentation Buildings
30 Cork
 
Università degli Studi di Bologna
Italy
Address
Via Fratelli Rosselli 107
42100 Reggio Emilia