BERRYMEAT - New market perspectives using herbs and berries in organic meat production
Type de document
bill
Langue source
-- Langue source --
Titre
BERRYMEAT - New market perspectives using herbs and berries in organic meat production
Titre français
Titre anglais
Auteur(s)
Editeur(s)
Autre(s)
Id
BP6MZADF
Version
3412
Date ajout
22 avril 2021 12:09
Date modification
22 avril 2021 12:09
Résumé
The aim of the project is to extend the range of organic meat products by introducing new interesting flavour variants. The novelty is to utilize herbs and berries for biological preservation and to provide the products with a new and interesting flavour profile and appearance.
The researchers will study how ecological consumers relate to a new preservation technology in the form of berries and herbs. They will also study how the consumers relate to the new products by form of berries and herbs and how the consumers relate to the new products by produce the cultivars, which are to be screened for anti-microbial activity and favourable flavour characteristics in meat products. Furthermore, they will optimize cultivation and storage conditions, preserving the desired characteristics after harvest in the best possible way.
Note
None
CRAW tags
- AB - Spécifique
- FREDO alimentation humaine
- FREDO qualité des produits
- FREDO technologie et innovation
- GEO Danemark
- consommateur
- food safety
- microbial activity
- preservatives
- projet
- sensory analysis
- viande
WEB tags
Date caractères
2012
Date publication
1 janvier 2012