Commissioning of quality testing of carcasses and culinary use of lambs obtained for the purposes of the Mazowieckie market (Q107833): Difference between revisions

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(‎Removed claim: summary (P836): The company sells sheep meat (headquarters in rural areas. Stefanvo). The purpose of the study will be to determine the impact of the prepared nutritional plan on the final degree of carcase moderation and of the quality of lamb’s meat obtained as part of a slaughter material. Today, many talk about the “health quality” of the products. This concept is a separate criterion for the assessment of the biological value of food products beyond thei...)
Property / summary
The company sells sheep meat (headquarters in rural areas. Stefanvo). The purpose of the study will be to determine the impact of the prepared nutritional plan on the final degree of carcase moderation and of the quality of lamb’s meat obtained as part of a slaughter material. Today, many talk about the “health quality” of the products. This concept is a separate criterion for the assessment of the biological value of food products beyond their nutritional value. It is possible to influence the composition and properties of the food on metabolic processes and thus to increase the human psychological and physical fitness of the human body and the escape of its defence mechanisms (Zduńczyk, 2000). Products of animal origin, including meat, are often regarded by consumers as a factor in the emergence of a disease of civilisation, which in practice constitutes a “false” belief. In the field of science and in practice, particular attention is now being given to the definition of the conditions and the possibility of a positive variation in the quality of the health of the foodstuffs of animal products from the point of view of the consumer’s requirements at the stage of production of the raw material. In the light of the above, it will be the object of our studies to try to develop “recipe” for care and nutrition on the basis of two selection groups, in order to compare and determine the best value for fattening, the value of the slaughter and the chemical composition of lamb, culinary values and the dietetic material for slaughter. The tests will be carried out taking account of the principles of organic farming and will be commissioned to the Research Unit at the Warsaw University of Life Sciences — Establishment of Sheep and Goats. If successful results are obtained, the solution will be commercialised by selling them to the sheep farms. So far, the applicant has not commissioned or purchased the results of the research activities that were financed with public aid and assistance from the public purse. (English)
 
Property / summary: The company sells sheep meat (headquarters in rural areas. Stefanvo). The purpose of the study will be to determine the impact of the prepared nutritional plan on the final degree of carcase moderation and of the quality of lamb’s meat obtained as part of a slaughter material. Today, many talk about the “health quality” of the products. This concept is a separate criterion for the assessment of the biological value of food products beyond their nutritional value. It is possible to influence the composition and properties of the food on metabolic processes and thus to increase the human psychological and physical fitness of the human body and the escape of its defence mechanisms (Zduńczyk, 2000). Products of animal origin, including meat, are often regarded by consumers as a factor in the emergence of a disease of civilisation, which in practice constitutes a “false” belief. In the field of science and in practice, particular attention is now being given to the definition of the conditions and the possibility of a positive variation in the quality of the health of the foodstuffs of animal products from the point of view of the consumer’s requirements at the stage of production of the raw material. In the light of the above, it will be the object of our studies to try to develop “recipe” for care and nutrition on the basis of two selection groups, in order to compare and determine the best value for fattening, the value of the slaughter and the chemical composition of lamb, culinary values and the dietetic material for slaughter. The tests will be carried out taking account of the principles of organic farming and will be commissioned to the Research Unit at the Warsaw University of Life Sciences — Establishment of Sheep and Goats. If successful results are obtained, the solution will be commercialised by selling them to the sheep farms. So far, the applicant has not commissioned or purchased the results of the research activities that were financed with public aid and assistance from the public purse. (English) / rank
Normal rank
 

Revision as of 17:01, 17 October 2020

Project in Poland financed by DG Regio
Language Label Description Also known as
English
Commissioning of quality testing of carcasses and culinary use of lambs obtained for the purposes of the Mazowieckie market
Project in Poland financed by DG Regio

    Statements

    country
    Poland
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    EU contribution
    97,500.0 zloty
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    23,400.0 Euro
    exchange rate to Euro
    0.24 Euro
    point in time
    13 January 2020
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    budget
    130,000.0 zloty
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    31,200.0 Euro
    exchange rate to Euro
    0.24 Euro
    point in time
    13 January 2020
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    co-financing rate
    75.0 percent
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    start time
    1 July 2016
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    end time
    31 December 2016
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    beneficiary name (string)
    "MEAT-FARM" RADOSŁAW ŁUCZAK
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    beneficiary
    Q2522999
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    coordinate location

    52°5'20.4"N, 20°56'31.9"E
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    summary
    Firma zajmuje się sprzedażą mięsa owczego (siedziba na terenie wiejskim w miejsc. Stefanowo). Celem badań będzie określenie oddziaływania przygotowanego planu żywieniowego na finalny stopień umięśnienia tuszy oraz cechy jakości mięsa jagnięcego uzyskanego jako element materiału rzeźnego. W dzisiejszych czasach wiele mówi się o ,,jakości zdrowotnej” produktów. Pojęcie to stanowi oddzielne kryterium w ocenie biologicznej wartości produktów spożywczych, wykraczające poza ich wartość odżywczą. Istnieje bowiem możliwość oddziaływania poprzez skład i właściwości żywności na procesy metaboliczne, a przez to na zwiększenie psychicznej i fizycznej sprawności organizmu człowieka i wydolności jego mechanizmów obronnych (Zduńczyk, 2000). Produkty pochodzenia zwierzęcego, w tym mięso, są często przez konsumentów traktowane jako czynnik sprzyjający występowaniu chorób cywilizacyjnych, co w praktyce stanowi „nieprawdziwe” przekonanie. W nauce, jak i praktyce zwraca się obecnie szczególną uwagę na określenie uwarunkowań oraz możliwości korzystnego modyfikowania jakości zdrowotnej spożywczych produktów zwierzęcych pod kątem wymagań konsumenta już na etapie produkcji surowca. W związku z powyższym przedmiotem naszych badań będzie próba opracowania „receptury” pielęgnacji oraz żywienia na podstawie dwóch grup selekcyjnych celem ich porównania i określenia najlepszej efektywności tuczu, wartości rzeźnej i składu chemicznego mięsa jagniąt, a także wartości kulinarnych oraz dietetycznych materiału rzeźnego. Badania będą realizowane przy uwzględnieniu zasad ekologicznej hodowli i zostaną zlecone Jednostce Naukowo –Badawczej Szkole Głównej Gospodarstwa Wiejskiego Warszawie - Zakład Hodowli Owiec i Kóz. W przypadku uzyskania pozytywnych wyników badań rozwiązanie zostanie skomercjalizowane poprzez ich sprzedaż do gospodarstw prowadzonych hodowle owiec. Do tej pory wnioskodawca nie zlecał ani nie zakupywał wyników prac badawczych, które były finansowane z pomocy publicznej i pomocy deminimi (Polish)
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    Identifiers

    Polish Kohesio ID
    RPMA.01.02.00-14-4554/16
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