{"id":66620,"date":"2024-08-27T15:19:00","date_gmt":"2024-08-27T13:19:00","guid":{"rendered":"https:\/\/www.unitus.it\/?page_id=66620"},"modified":"2024-08-27T15:22:41","modified_gmt":"2024-08-27T13:22:41","slug":"sheepmeat","status":"publish","type":"page","link":"https:\/\/www.unitus.it\/en\/research\/progetti-di-ricerca\/sheepmeat\/","title":{"rendered":"SheepMeat"},"content":{"rendered":"

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Impiego di metodi innovativi per la valorizzazione della carne ovina\u00a0<\/b><\/h3>\n

SheepMeat<\/span><\/p>\n

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ABSTRACT\u00a0<\/b><\/p>\n

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\u2019s 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.<\/span><\/p>\n

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Identification Code: PROVVEDIMENTO DI CONCESSIONE DEL SOSTEGNO N. 16.2-ADA-LS-FR-08-06-2023-05, (CUP) F99H23000000009<\/span><\/p>\n

Total project cost: 179.831,82<\/span><\/p>\n

Total cost DAFNE: \u20ac 63.310,96<\/span><\/p>\n

DAFNE Role: Partner del GO\/<\/span> GO partner<\/span>
\n<\/span>Scientific Supervisor DAFNE: Prof. Riccardo Primi\u00a0<\/span><\/p>\n

Email: primi@unitus.it<\/span><\/p>\n

Start date: 08\/06\/2023<\/span><\/p>\n

End date: 08\/06\/2025<\/span><\/p>\n

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LINK<\/b><\/p>\n

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PARTNERSHIP<\/span><\/p>\n