Sitemap of Q-Porkchains
- About Q-PorkChains
- Farm Level
- Pilot 1: Use of management tools based on quality management priciples in an integrated regional pork chain
- Pilot 2: Exchange and use of quality relevant information among various chain users
- Pilot 3: Use of rapid methods for animal health, animal welfare and food safety (dipstick test for Acute Phase Protein)
- Pilot 5: Implementation of sustainability aspects in the quality pork program of a regional chain
- Pilot 7: Implementation of regional pork chain concepts and new pork product concepts
- The environmental profile of the European pork sector and how to model it
- Diversity, Flexibility and Sustainability of Farm-level Production Systems
- Tools for pork quality control
- Evaluation of the sustainability of 15 contrasted pork production systems
- Module V: Developing biomarkers using omics technology to improve pork quality in the chain
- Microbial risk assessment within Q-PorkChains
- Status quo end 2009
- Module I: Consumer/Market Analysis
- Module II: Diversity, Flexibility and Sustainability of Farm-level Production Systems
- Module III: Product Development – Quality, Nutrition and Convenience
- Module IV: Integration and Sustainable Management of the Production Chain
- Module V: New Biology as a Tool for Control of Pork Quality
- Module VI: Synthesis of Existing Knowledge on Pork Quality, Safety and Welfare
- Module A: Pilot and Demonstration Chains
- Module B: Education, Training and Dissemination
- Processing Level
- Pilot 3: Use of rapid methods for animal health, animal welfare and food safety (dipstick test for Acute Phase Protein)
- Pilot 4: Sorting for Water-Holding-Capacity by NIR (Near Infra Red) as a Logistical Concept
- Pilot 6: Development of non invasive technologies for assessment of fat content in order to select good meat quality
- Pilot 7: Implementation of regional pork chain concepts and new pork product concepts
- The environmental profile of the European pork sector and how to model ist
- Product Development - Quality, Nutrition and Convenience
- Marketing and new product development tools for Small and medium sized Enterprises
- Tools for pork quality control
- New method predicts poor meat quality
- Module V: Developing biomarkers using omics technology to improve pork quality in the chain
- Ripening of fermented sausages by an advanced controller
- Microbial risk assessment within Q-PorkChains
- Status quo end 2009
- Consumer & Citizen Demand
- Pilot 4: Sorting for Water-Holding-Capacity by NIR (Near Infra Red) as a Logistical Concept
- Pilot 7: Implementation of regional pork chain concepts and new pork product concepts
- Europeans vis-à-vis pig production and pork consumption
- Consumer & Citizen Demand
- Consumer attitudes scrutinized
- Understanding the Chinese pork consumer
- Microbial risk assessment within Q-PorkChains
- Status quo end 2009
- Chain Input
- Pilot 1: Use of management tools based on quality management priciples in an integrated regional pork chain
- Pilot 2: Exchange and use of quality relevant information among various chain users
- Pilot 7: Implementation of regional pork chain concepts and new pork product concepts
- Pilot 8: Implementation of cold chain management systems to improve quality and safety of pork products
- Demo 1: Demonstration of a concept for the harmonization of veterinary findings in centralized databases
- Demo 2: Demonstration of biological markers as meat quality control tools
- The environmental profile of the European pork sector and how to model ist
- Pork chain management
- Module V: Developing biomarkers using omics technology to improve pork quality in the chain
- Alignment between chain quality management and chain governance in EU pork chains
- Status quo end 2009
- Farm Level
- Getting involved
- Competitive Call
- Business Network
- Training Events
- Weblog