ProSafeBeef was an Integrated Project supported under the 6th Framework Programme of the European Union. The project, co-ordinated by Teagasc Food Research Centre, focused on advancing Beef Safety and Quality through Research and Innovation. This project involved 41 leading research and industrial organisations working in 18 different countries and ran over a 6 year period (2007- 2012). The ProSafeBeef Project produced substantial data and technological outputs. In order to effectively communicate these technologies to stakeholders, a series of mini-publications have been developed. These four-page documents break the research down into a "digestible" format. Each TechKnowledge Digests covers a different research or technology output and they can be downloading by clicking on the links below.
Issue 1 Consumer Perceptions of Beef Safety and Healthiness
Issue 2 Increasing the Detection of Faecal Contamination in the Abattoir
Issue 3 Development of Antimicrobial Bipolymer Based Packaging Films
Issue 4 Nutritional qualities of beef
Issue 5 A Microbial Time Temperature Indicator (TTI) for monitoring beef quality
Issue 6 Consumer acceptance and perception of novel technologies for beef products
Issue 7 Tracking key pathogens in the beef chain
Issue 8 Genetic and genomic markers of beef quality
Issue 9 Immobilisation of bacteria on hides
Issue 10 Methods for the Detection of Anti-Parasitic Drug Residues in Beef
Issue 11 Modelling for the prediction of beef sensory quality
Issue 12 Survival and biofilm formation of bacterial pathogens on surfaces
Issue 13 Guidelines for marinating processes
Issue 14 How to reduce premature browning in cooked beef
Issue 15 Reducing Heterocyclic Amines (HA) formation in beef meat and improving our knowledge on consumer exposure
Issue 16 The use of models to monitor beef meat cooking processes
Issue 17 Sensory evaluation of beef cuts produced with different technologies
Issue 18 Raman spectroscopy for fat composition measurements
Issue 19 Consumer preferences for nutrition and health claims on beef steak
Issue 20 Effect of marination as new processing method on beef safety and spoilage
Issue 21 Bio-protective cultures
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