project - EIP-AGRI Operational Group
ECOCARNE – Extension of the shelf-life of certified organic pork and beef meat derivatives
ECOCARN-Extensión de la vida útil de derivados cárnicos de certificación ecológica, procedentes de porcino y de bovino
Objectives
• Assess the hygienic and technological quality of the meat as a raw material to ensure the highest quality when processed into meat derivatives.
• Monitor and manage critical factors on which the shelf life of the assessed meat derivatives depends.
• Assess the most suitable materials, packaging systems and environmental conditions (temperature (T), relative humidity (RH)) for better preservation of meat derivatives in terms of safety and quality.
• Integrate improvements in the industrial process (additives and ingredients, processing and packaging) to obtain high-quality products.
Objectives
• 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 were planned to meet the specific objectives:
• Activity 1. Identification and quantitative assessment of the factors determining the durability of meat derivatives in different, reasonably foreseeable scenarios, through the application of predictive tools and experimental tests.
• Activity 2. Experimental verification of the best strategy taking into account the quality and durability of meat derivatives, assessing the development of microbial growth and 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.
Context
The general objective of the project was to increase the current shelf life of different certified organic pork and beef derivatives (pork hamburgers, whole bull blanc sausages and sliced bull blanc sausages) and to provide the two companies in the consortium (Carnes de confianza – Pirinat – and Embotits Salgot SA) with the necessary tools to increase their competitiveness in the market with the aim of making them 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
Location
- 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
Project coordinator