Marcarne

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Marcarne MARCARNE (MARCAS DE CALIDAD DE CARNE Y PRODUCTOS CÁRNICOS IBEROAMERICANOS)es una red temática del Programa CYTED del área de Agroalimentación

MARCARNE es el acrónimo de la red temática intitulada “MARCAS DE CALIDAD DE CARNE Y PRODUCTOS CÁRNICOS IBEROAMERICANOS”, dentro del área de Agroalimentación del Programa CYTED (Programa Iberoamericano de Ciencia y Tecnología para el Desarrollo). MARCARNE es una red — de 18 asociaciones de grupos de investigación y desarrollo (I+D) públicas y privadas, 5 empresas, 6 asociaciones empresariales y 2 organizaciones de cooperación al desarrollo, 8 países iberoamericanos (Argentina, Brasil, Cuba, Chile, Ecuador, Paraguay, México, Uruguay), Portugal y España— que pretende el intercambio de conocimientos y la potenciación de la cooperación, con la finalidad de definir estrategias para que se desarrollen marcas de calidad de carne y productos cárnicos, que puedan ser reconocidas en todo el espacio iberoamericano.

08/07/2025
08/05/2025
29/03/2025

Innovative digital tools applied to sustainable Meat Science and Technology Higher Education: a link between industry and academia

17/12/2024

🌍 InnoMeatEdu - Update! 🚀

As the end of the year approaches, our team remains hard at work on key research tasks within the InnoMeatEdu project! 🎯

📚 WP3: Innovative Training Material Development
💻 WP4: Training Material Digitalization and E-platform Design

We are currently in the intense phase of translating all training materials from English into the national languages of our project partners: Polish 🇵🇱, Italian 🇮🇹, Spanish 🇪🇸, Greek 🇬🇷, and Portuguese 🇵🇹.

This crucial step ensures that the materials will be accessible and impactful for a broader audience, bridging the gap between academia and industry while promoting sustainable education in Meat Science and Technology. 🌿🎓

Stay tuned for further updates as we bring this international collaboration to life! 🌐

15/11/2024

The intrinsic quality of meat is directly related to muscle and fat tissues. Factors such as the rate and extent of anaerobic glycolysis affect muscle pH, influencing the meat’s color, water holding, and texture. Postmortem anomalies can result in deviations from this intrinsic quality. The animal...

05/09/2024

The importance of advanced methods and technologies in the meat industry has increased significantly in the last decade, reflecting broader trends in consumer demand and food safety [...]

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