Consumer sensory evaluation of beef quality traits from 11 European production systems
One of the challenges of the INTAQT project is to assess the eating qualities of… Read more »
We are thrilled to announce the release of the 5th newsletter for INTAQT! This edition brings you comprehensive updates on the groundbreaking work our partners have been engaged in over the past 6 months.
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Discrimination of beef composition and sensory quality by REIMS
A major activity of the INTAQT project is to conduct research to better discriminate beef… Read more »
Identification and Equivalence of Terms Related to Beef Eating Quality: Ontologies and Terminological Tools
The growing demand for high-quality meat has led to the development of a grading system… Read more »