Highly nutritionally valuable mozzarella and burgers: Puglia is a global breakthrough for milk , meat, and animal welfare . University research raises the bar for quality and ushers in a new era of sustainability, introducing hydroponic barley and pea fodder and a blend of essential oils extracted from laurel and artichokes. Initial results on 100 volunteers show a greater benefit for the good bacteria in our gut.
After 30 months of activity , "One health, one welfare, one world" has concluded , the large-scale research project that united universities and agricultural and livestock companies in Puglia to innovate the milk and meat supply chains.
A multidisciplinary project that developed new production, nutritional, and technological protocols to produce meat, meat products, and cheeses with improved nutritional value, greater safety, and a longer shelf life, while simultaneously reducing environmental impact and promoting animal welfare. The project's results were presented this morning at the Matarrese farm in Alberobello.
Led by the Department of Veterinary Medicine at the University of Bari (with scientific responsibility of Professor Pasquale De Palo) and in collaboration with the Universities of Molise and Teramo, the project developed new production protocols validated by CSQA (a publicly regulated certification body active in various sectors, including agri-food) to ensure a certified standard covering economic, social, and environmental sustainability, animal welfare, and food safety.
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Source: L'Edicola.it