
SheepMeat
ABSTRACT
The project includes several actions aimed at improving the quality of sheep meat and the management of dairy sheep farms, through two main activities. The first involves determining the optimal dosage of liquid rosemary extract to be added to lower-quality cuts, transforming them into hamburgers and skewers to enhance their preservation and organoleptic quality. The second action focuses on evaluating the zootechnical parameters and animal welfare within the operational group’s farms. This includes analyzing the nutritional conditions, animal cleanliness, and the prevalence of lameness, with the goal of improving the well-being of the raised animals and, consequently, the quality of the meat produced.
Identification Code: PROVVEDIMENTO DI CONCESSIONE DEL SOSTEGNO N. 16.2-ADA-LS-FR-08-06-2023-05, (CUP) F99H23000000009
Total project cost: 179.831,82
Total cost DAFNE: € 63.310,96
DAFNE Role: Partner del GO/ GO partner
Scientific Supervisor DAFNE: Prof. Riccardo Primi
Email: primi@unitus.it
Start date: 08/06/2023
End date: 08/06/2025
LINK
PARTNERSHIP

Denominazione del soggetto capofila: Il Buon Pastore Soc. Coop. Agricola a mutualità prevalente
Codice della domanda di sostegno: 24250029675
Titolo del progetto: Impiego di metodi innovativi per la valorizzazione della carne ovina
Acronimo: SheepMeat
Denominazione di tutti i partner: Il Buon Pastore Soc. Coop. Agricola a mutualità prevalente, Università degli Studi della Tuscia, Amici Giulio, Amici Massimiliano, Azienda Agricola Lepini di Fabi Federico, Coltrè Giovanni, Coltrè Mario, Corsi Danilo, Gasbarri Ivano, Lorenzi Assunta, Az. Agricola F.lli Boccardelli S.r.l.s, Sortini Diego, Sortini Emanuele, Phy.Dia S.r.l.
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