project - EIP-AGRI Operational Group
ECOCARN - Extension of the shelf life of organically certified pork and beef products
ECOCARN-Extensión de la vida útil de derivados cárnicos de certificación ecológica, procedentes de porcino y de bovino
Objectives
The following specific technical objectives are set:
• Evaluate the hygienic and technological quality of meat as a raw material to ensure the highest quality when it is processed into meat products.
• Monitor and manage the critical factors on which the shelf life of the meat products evaluated depends.
• Evaluate the materials, packaging systems and environmental conditions (temperature and relative humidity) that improve the preservation of meat products from the perspective of safety and quality.
• Integrate improvements on an industrial scale (additives and ingredients, processing and packaging) to obtain high-quality products.
Objectives
Se proponen los siguientes objetivos técnicos específicos:
• Evaluar la calidad higiénica y tecnológica de la carne como materia prima para garantizar la máxima calidad en el momento de ser transformada en derivados cárnicos.
• Monitorizar y gestionar los factores críticos de los que depende la vida útil de los derivados cárnicos evaluados.
• Evaluar materiales, sistemas de envasado y condiciones ambientales (T, HR) que permiten conservar mejor los derivados cárnicos desde el punto de vista de la seguridad y la calidad.
• Integrar mejoras a nivel industrial (aditivos e ingredientes, procesados y procesados) para obtener productos de alta calidad.
Activities
The following activities to fulfil the specific objectives have been proposed:
• Activity 1. Identification and quantitative evaluation of the determining factors in the durability of meat products in various reasonably foreseeable scenarios, by applying predictive tools and experimental trials.
• Activity 2. Experimental verification of the best strategy, taking into account the quality and durability of meat products, evaluating microbial growth and changes in visual/olfactory characteristics during their shelf life.
Activities
Para alcanzar los objetivos específicos, se han propuesto las siguientes actividades:
• Actividad 1. Identificación y evaluación cuantitativa de los factores determinantes de la durabilidad de los derivados cárnicos en diversos escenarios razonablemente predecibles, mediante la aplicación de herramientas predictivas y ensayos experimentales.
• Actividad 2. Verificación experimental de la mejor estrategia teniendo en cuenta la calidad y durabilidad de los derivados cárnicos, evaluando la evolución del crecimiento microbiano y las características visuales/olfativas durante su vida útil.
Contexte
The overall aim of the project is to increase the current shelf life of various organically certified pork and beef products (beef and pork burgers, fresh pork sausage, Catalan pork sausage and egg sausage and white pudding) and provide the two companies in the consortium (Carns de confiança – Pirinat and the company Embotits Salgot, S.A.) with the tools to increase their competitiveness in the market so that they become a benchmark in the national meat sector.
Project details
- Main funding source
- Rural development 2014-2020 for Operational Groups
- Rural Development Programme
- 2014ES06RDRP009 Spain - Rural Development Programme (Regional) - Cataluña
Emplacement
- Main geographical location
- Girona
- Other geographical location
- Barcelona
€ 140964.52
Total budget
Total contributions from EAFRD, national co-financing, additional national financing and other financing.
Contacts
Project coordinator
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INNOVAC (Catalan Association of innovation in the pig meat industry)
Project coordinator