project - EIP-AGRI Operational Group
ECOBENESTAR – Strategies for improving production efficiency, animal welfare and product quality in organic pig production
ECOBIENESTAR - Estrategias para la mejora de la eficiencia productiva, el bienestar animal y la calidad del producto en producción porcina ecológica
Objectives
To develop a new tool based on predictive microbiology and computer tomography for assessing food safety in the production process of low-salt, nitrifier-free cured ham, and its application in three different types of processes and raw materials.
Objectives
Desarrollar una nueva herramienta basada en la microbiología predictiva y la tomografía computarizada para la evaluación de la seguridad alimentaria del proceso de elaboración de jamón curado sin nitrificantes y reducido en sal, así como su aplicación en tres tipos de procesos y materias primas diferenciadas.
Activities
Activity 1. Physical-chemical product characterisation predictive models using computerised tomography.
Activity 2. Development of specific predictive microbiology models for cured meat matrices.
Activity 3. Development of an assessment and decision-making tool to ensure food safety in the low-salt, nitrifier-free cured ham production process.
Activity 4. Characterisation of the production process of different types of cured ham and processing methods.
Activity 5. Safety assessment of the manufacturing process.
Activity 6. Dissemination of the results.
Activities
Actividad 1. Modelos predictivos de caracterización fisicoquímica de producto mediante tomografía computarizada.
Actividad 2. Desarrollo de modelos de microbiología predictiva específicos por matrices cárnicas curadas.
Actividad 3. Desarrollo de una herramienta de evaluación y toma de decisiones por la garantía de la seguridad alimentaria del proceso de elaboración del jamón curado sin nitrificantes y reducido en sal.
Actividad 4. Caracterización del proceso de elaboración de jamón curado de distintas tipologías y procesamiento.
Actividad 5. Evaluación de la seguridad del proceso de elaboración.
Actividad 6. Difusión de los resultados.
Context
In recent years, the meat industry has developed a number of different strategies to produce healthier products and meet market demands. The technological strategies are mainly based on reformulation processes: reducing and/or eliminating components or including others that improve the nutritional profile, while always preserving the quality and microbiological safety of the end product.
In the case of cured ham, current consumption trends are moving towards products with a lower salt (NaCl) content. There is also a growing interest in and demand for nitrifier-free cured hams.
Salt and nitrites are important factors in controlling pathogenic micro-organisms, such as Clostridium botulinum, during the processing and preservation of foods such as cured and matured meat products. Companies producing cured ham and whole cured meat pieces therefore face major challenges, as both salt reduction and nitrite elimination have significant implications for food safety.
This project aims to develop a tool to ensure the food safety of different types of cured ham without nitrifying agents and low in salt.
Project details
- Main funding source
- Rural development 2014-2020 for Operational Groups
- Rural Development Programme
- 2014ES06RDRP009 Spain - Rural Development Programme (Regional) - Cataluña
Location
- Main geographical location
- Girona
- Other geographical location
- Lleida
€ 223363.2
Total budget
Total contributions from EAFRD, national co-financing, additional national financing and other financing.
Contacts
Project coordinator
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Francesc Borrisser
Project coordinator