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2 534 (0,316s) •

Project

Meat Science and membership in the American Meat Science Association (AMSA). (LA08035)

Membership of MSc. Aleš Dufek in the American Meat Science Association from 2008-2012. Participating of members of the meat science group of the Agroresearch Rapotin, Ltd at the AMSA and/or at the International Con...

GG - Chov hospodářských zvířat

  • 2008 - 2012
    • •
  • 510 tis. Kč
    • •
  • 510 tis. Kč
    • •
  • MŠMT
Project

Technologies for routine measurement of meat quality parameters and controlled process of meat maturation to increasing of product added value and new products in meat industry. (TA01010153)

On the base of applied research, the aim of the project is to develop and prove technologies for routine controlling of chemical, nutritional, sensoric and technological quality of meat and technologies for optimal maturation of meat

GM - Potravinářství

  • 2011 - 2014
    • •
  • 9 496 tis. Kč
    • •
  • 7 295 tis. Kč
    • •
  • TA ČR
Project

Determination of the percentage of individual components of animal origin in minced meat and meat products (QL25020035)

of meat content in meat products prepared in real operation. The project will aim and chemical methods for total meat content determination. The possibility of combining. The procedures used will be tested on real and mode...

GM technology (crops and livestock), livestock cloning, marker assisted selection, diagnostics (DNA chips and biosensing devices for the early/accurate detection of diseases) biomass feedstock production technologies, biopharming

  • 2025 - 2027
    • •
  • 13 215 tis. Kč
    • •
  • 10 984 tis. Kč
    • •
  • MZe
Project

FGF2-STAB as a key component for the cell-cultured meat media (TP03020019)

for the cell-cultured meat industry 2) To design FGF2-STAB with parameters meeting cell-based meat industry regulatory standards 3) To actively build connections to companies aiming to succeed in the cell-cultured meat m...

Industrial biotechnology

  • 2021 - 2022
    • •
  • 938 tis. Kč
    • •
  • 516 tis. Kč
    • •
  • TA ČR
Project

Lean meat content is the best quality parameter of meat products. (EP9179)

Lean meat content is the best quality parameter of meat products. With that parameter meat products may be divided very easily in different quality classes typical component (for structural formula see Figure 1) of meat...

GM - Potravinářství

  • 1999 - 2002
    • •
  • 760 tis. Kč
    • •
  • 550 tis. Kč
    • •
  • MZe
Project

Activity in WPSA Working Group - Nutrition (LA 126)

Attendance at sessions and activity in the World#s Poultry Science Association Working Group no. 2 - Nutrition. Applicant is member of this working group. At once presentation of results of our project "Physiologically important fatty acids ...

GH - Výživa hospodářských zvířat

  • 2001 - 2003
    • •
  • 130 tis. Kč
    • •
  • 65 tis. Kč
    • •
  • MŠMT
Project

Occurrence of perfluorinated and polyfluorinated compounds in the meat of fish farmed and wild in the Czech Republic (QL25020015)

compounds (PFAS) in the meat of fish originating from pond farms and important fishing in fish meat. The partial goals: 1. To determine the content of PFAS in the meat in the meat of the most commonly caught and c...

Fishery

  • 2025 - 2027
    • •
  • 10 385 tis. Kč
    • •
  • 10 385 tis. Kč
    • •
  • MZe
Project

Implementation of methods for MRSA detection in meat of food animals and methods for effective measures against their spread in the food chain. (QJ1210284)

The aim of the project is supporting domestic production of safe and wholesome meat and meat cuts, expanding production of packaged products that restrict a potential contamination by undesirable strains of MRSA during storage and s...

EE - Mikrobiologie, virologie

  • 2012 - 2016
    • •
  • 14 787 tis. Kč
    • •
  • 13 151 tis. Kč
    • •
  • MZe
Project

Solution of problems of selected factors of growth in relationship to meat quality in chickens, turkeys, rabbits and nutrias (QJ1510192)

1. To reduce a proportion of meat defects in fattening poultry 2. To receive and meat quality. To determine a length of fattening period in relation to health, welfare and meat quality. To suggest fattening conditions to re...

GG - Chov hospodářských zvířat

  • 2015 - 2018
    • •
  • 9 858 tis. Kč
    • •
  • 8 729 tis. Kč
    • •
  • MZe
Project

Meat cooking loss effect of fresh meat characteristics, cooking technology and parameters of cooking (QK1920190)

and turkey meat, depending on the culinary equipment used during roasting, stewing) Evaluation of the effect of fresh meat characteristics (pH value, fat content, collagen content, beef aging) to the cooking loss of meat a...

Animal and dairy science; (Animal biotechnology to be 4.4)

  • 2019 - 2021
    • •
  • 6 464 tis. Kč
    • •
  • 6 464 tis. Kč
    • •
  • MZe
  • 1 - 10 out of 2 534