Collaborative international research linked to United Nations Economic Commission for Europe standards for consumer sensory evaluation applied for continuous improvement in beef grading systems based on consumer prediction modeling.
Facilitating the availability of eating quality tools, protocols and software to underpin collaborative projects and knowledge transfer.
Oversighting through a Scientific Reference Group, a global research DataBANK of meat research data from participating countries to foster continuous improvement in eating quality prediction.
The aim of the Foundation is to improve consumer satisfaction of meat products through fostering (facilitating) the application of global collaborative meat research knowledge throughout supply chains.
We are the best international team for Eating Quality Research and implementation in beef industry!
We continue to work with key international research organisations to develop global standards for consumer testing and grading methodologies within a United Nations Economic Commission for Europe (UNECE) framework. We are co-founders of a collaborative global Eating Quality DataBANK to deliver consistent eating quality to beef consumers around the world.
Important is an international collaboration to increase higher assurance of eating quality, systematization of activity connected with high quality beef production to fulfill consumer requirements, to ensure traceability on each stage of production and distribution, internal communication improvement in production chain and distribution e.g. between farmers, slaughter houses, trade and consumers as well as create a new market possibility.