Meat quality markers and preparation identification

The aim of this Task Force is to implement a methodology to differentiate between a meat product and a meat preparation and to look for markers to assess the quality and exudation of the meat.

The following activities are carried out: %salto%-Formation of the Operational Group.%salto%-Writing of the Innovative Project.%salto%-Dissemination and dissemination of the Operational Group and the content of the project idea.