Optimizing Meat Storage Conditions for Enhanced Quality and Shelf Life
Optimising meat maturation for improved quality and shelf life across beef, lamb, pork, and rabbit
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Detail description
The OPTICARN project optimises maturation conditions for beef, lamb, pork, and rabbit to enhance sensory quality and extend shelf life. It focuses on controlled maturation protocols to improve meat quality, consumer acceptance, and product longevity. The project, part of the 2021 innovative pilot call and published in September 2022, outlines detailed objectives, activities, and expected outcomes.
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Contribution detail info
- Project
OPTICARN - Optimising the storage conditions of meat from different species to improve sensory qual
OPTICARN - Optimising the storage conditions of meat from different species to improve sensory quality and shelf life, applying specific ageing protoc
- Location
- Spain
- Authors
- Francesc Borrisser Pairó
- Purpose
- Communication, Dissemination
- File type
- document
- Created on
- Sep 01, 2022
- Origin language
- Spanish
- Official project website
- OPTICARN - Optimising the storage conditions of meat from different species to improve sensory qual
- License
- CC BY
- Keywords