Search for European Projects

Palatability is defined as being Spleasant to the taste Meat palatability is referred to as tenderness juiciness and flavour of a cooked product. These three characteristics are what consumers desire and what the meat industry is trying to supply. Among these tenderness has been identified as the most important palatability attribute of beef. The current method of assessing tenderness by taste pan ...

Background One of the general objectives of the VI Environmental Action Programme is to improve environmental quality so that the level of anthropogenic pollutants does not represent a health risk to people. The programme aims to reduce wastes destined for complete phasing out by 20 percent by 2010, and by 50 percent by 2020 in comparison with the figures ...