CONSIDERATIONS ON EUROPEAN POLICY OF RESEARCH, DEVELOPMENT, INNOVATION. CASE OF ROMANIA

The evolution of the European policy in the field of research, development, innovation reflects the maturity process of the European construction, through the very understanding of the particular role of knowledge in economy. An important aspect is the connection with the acknowledgment of the professional’s diplomas, which is based on the principle of automatism, on the mutual trust of the Member States in the qualifications obtained within the territory of any of them, on the tradition regarding the existence of a democratic and elitist education system. The improvement of the quality of education and the avoidance of sideslips are required. For the existence of a functional Euro-market in the field of research, development, innovation the differences between the European Union Member States have to be reduced, before attempting to catch up with the United States of America, Japan or China. Because knowledge is the inexhaustible resource of mankind in general, of the European Union, in particular, we should talk about a Union of Research, as we talk about the Monetary Union, for example. The strategy of economic growth in Romania was based on encouraging the consumers to spend money, but they didn’t consider a coherent policy based on innovations.research, development, innovation, education, knowledge Romania

How do we know when the change is optimal?

The analysis of the external environment must not be limited to the identification of the external factors, but must also take into account their importance. The real management capacity consists of finding out their signification, of identifying exactly those factors which may have a special influence upon the organization. As a consequence of the fact that the external environment is dynamic, it is important to understand correctly the direction of the moment and the location of the change

Influence of Temperature and Freezing Time on Broiler Chicken Meat Colour

Due to the fact that meat colour represents an important aspect for sensorial evaluation of any food product,research in the field of poultry meat processing regarding efficient methods for hoarding/storage on long term ofindustrially slaughtered poultry carcasses approaches a continuous finding/optimization of certain solutions foravoiding negative consequences due to oxidation, which could include colour loss and/or its modification.The current study aimed to evaluate the effects of three storage regimes differing by temperature and time(L = -14°C, 30 days; L = -16°C, 60 days; L = -18°C, 90 days) on three anatomical cut regions (breast, upper thighand lower thigh), to characterize the colour of broiler chicken meat. Objective description of colour for frozen anddefrosted chicken meat was realised through the CIEL*a*b* Cartesian coordinate system.Overall, the preservation method determines a higher luminosity at samples gathered from L batch chickencarcasses for breast and upper thigh musculature, and L for lower thigh musculature in comparison with thecounterparts from the other experimental batche