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GO-MEAT : what does it involve?
Document
08-03-2021
"SENSORS ON BEEF CATTLE FED ON GRASS : Search for innovations adapted to the challenges of meat cat
Margaux Perrin
Consumers' view on quality of beef and poultry meat and dairy products
Slideshow/Presentation
31-03-2022
INTAQT
florence bedoin
Ewe Lamb Selection for Meat Production
Document
28-01-2021
EuroSheep
Pierre Guillaume Grisot
Practice abstract del GO CAVALE, Desarrollo de estrategias innovadoras para la producción de carne de potro de calidad
Document
30-09-2024
Development of innovative strategies for the production of quality foal meat.
Mayte Villastrigo Unibaso
Slaughter techniques for cattle and small ruminants - EIP project video
Video
25-04-2019
Strengthening artisanal meat processing by innovative slaughter techniques and procedures for cat...
Leonie Göbel
FICHA del GO VEGGIE CURED MEATS sobre el Desarrollo de análogos cárnicos de embutidos crudos-curados y jamón curado
Document
01-09-2022
VEGGIE CURED MEATS: Development of meat analogues for raw-cured sausage and cured ham
Francesc Borrisser
- Alimentacion sostenible
- carnico curado
Large scale meat sheep farms from Spain
Document
08-01-2025
TechCare
Claire Morgan-Davies
Practice Abstract: Beef Box Craft Butchery
Document
01-01-2023
COCOREADO
Svetla Stoeva
- cross-territorial collaboration
- food supply chain
Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry
Document
29-01-2019
TREASURE
Marjeta Čandek Potokar
Using local breed to add-value to meat products
Document
08-04-2024
AFINET
María Rosa Mosquera Losada

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GO-MEAT : what does it involve?

Consumers' view on quality of beef and poultry meat and dairy products

Ewe Lamb Selection for Meat Production

Practice abstract del GO CAVALE, Desarrollo de estrategias innovadoras para la producción de carne de potro de calidad

Slaughter techniques for cattle and small ruminants - EIP project video

FICHA del GO VEGGIE CURED MEATS sobre el Desarrollo de análogos cárnicos de embutidos crudos-curados y jamón curado

Large scale meat sheep farms from Spain

Practice Abstract: Beef Box Craft Butchery

Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry

Using local breed to add-value to meat products