[Description problem/question]:
however, is only a hypothesis. At present it is not exactly known what are the most important factors in the supply chain (breeding to retail) to control, to end up with low cooking losses. Perhaps the cooking loss in organic meat is less since some factors in the organic chain already are controlled rather well (e.g. the amount of stress may be less in organic farming). This, however, should be proven.
[Objectives]:
The overall objective is to minimize the cooking loss in organic pig meat by monitoring and controlling the critical factors that determine the cooking loss. The objective of the present proposed project is to make an inventory of the most critical factors and to make a short list of critical factors to start monitoring and controlling.
[Results and products]:
An inventory of the most critical factors and an advice on where to focus on (factors to monitor and control) in a more comprehensive study. |
