mEATquality Project
Linking extensive husbandry practices to the intrinsic quality of pork and broiler meat
The Project
Consumers expect quality meat from animals reared on farms providing good animal welfare. The EU-funded mEATquality project will develop innovative concepts on extensive (e.g. outdoor) farms that consider societal demands, environmental concerns and economic needs of the farm and the entire chain. The project will examine the effects extensive husbandry factors have on intrinsic meat quality through data collection on conventional, organic and free-range farms, consumer expectation studies and controlled experiments. It will develop innovative techniques for automated quality assessment. The project will also evaluate blockchain technology and fingerprinting techniques to combat food fraud, assess advanced farming practices against sustainability aspects, and communicate the results through an app, animated movies and a database for authentication.
Quality: To help farmers to improve the quality of their pork and broiler meat by applying extensive husbandry practices.
Information: To inform consumers about the extensiveness of production methods regarding the quality of the pork and broiler meat they purchase.
Research: To support the EU Farm to Fork strategy’s objective to combat food fraud by investigating methods to improve traceability and determine authenticity.
Developing: To support the development of techniques to assess the sustainability of livestock production.
Duration:
01st october 2021 – 30th september 2025
Founding:
The project mEATquality is funded through Horizon 2020, the EU’s research and innovation programme related to the work programme 2018-2020 in the area of “Food security, sustainable agriculture and forestry, marine, maritime and inland water research and the bioeconomy”, more specifically in the “Food and Natural Resources” call. This proposal is aimed at the specific topic FNR-05-2020 “Husbandry for quality and sustainability.”
This project has received funding from the European Union’s Horizon 2020 research and innovation programme under grant agreement
Project Coordination:
6708 PB Wageningen
Netherlands
Oost-Nederland Gelderland Veluwe
Partners:
- WAGENINGEN UNIVERSITY – Netherlands
- AARHUS UNIVERSITET – Denmark
- INSTYTUT GENETYKI I BIOTECHNOLOGII ZWIERZAT POLSKIEJ AKADEMII NAUK – Poland
- NATURLAND – VERBAND FUR OKOLOGISCHEN LANDBAU EV – Germany
- VERENIGING CENTRE DE LIAISON DES INDUSTRIES TRANSFORMATRICES DE VIANDES DE L UE – Netherlands
- ASOCIACION ECOVALIA – Spain
- UNIVERSIDAD DE SALAMANCA – Spain
- UNIVERSIDAD DE CORDOBA – Spain
- CENTRO RICERCHE PRODUZIONI ANIMALI- SOC. CONS. P. A. – Italy
- STAZIONE SPERIMENTALE PER L’INDUSTRIA DELLE CONSERVE ALIMENTARI AZIENDA SPECIALE – Italy
- TEKNOLOGISK INSTITUT – Denmark
- HUBBARD – France
- UNIWERSYTET PRZYRODNICZY W POZNANIU – Poland
- UNIVERSITAT DES SAARLANDES – Germany
- MAREL POULTRY BV – Netherlands
- CENTROS COMERCIALES CARREFOUR SA – Spain
- UNIVERSITAET ROSTOCK – Germany
Contacts & info:
Project
www.meatquality.eu
Facebook: @mEATqualityEU
Twitter: @mEATquality
Linkedin: @mEATquality
Project coordinator:
Hans Spoolder (hans.spoolder@wur.nl)
Head of Communication:
Angela Morell Pérez (ecovalia.projects@ecovalia.org)
(+34 955 023 190)
SSICA
Dr.ssa Roberta Virgili, Responsabile Area Conserve Animali SSICA
roberta.virgili@ssica.it
Information about financing
https://cordis.europa.eu/project/id/101000344