project - EIP-AGRI Operational Group
ECOCUIT - Strategies for improved preservation and sustainability of ready-to-eat packaged organic cooked meat products
ECOCUIT - Estrategias para la mejora de la conservación y sostenibilidad de productos cárnicos cocidos ecológicos envasados listos para el consumo
Context
Interest in products that are organic, local and which respect animal welfare is on the rise, as is the desire for more responsible forms of consumption.
The meat processing sector needs to adopt strategies to make the development of organic meat products viable, not only as a product but in a broader sense, including sustainability throughout the value chain.
Objectives
The main objective of the project is to train meat processing companies in the strategies necessary for the
development of ready-to-eat packaged organic cooked meat products that meet consumer demands in
terms of “clean label”, shelf life and sustainability along the value chain.
Objectives
El proyecto tiene como objetivo principal capacitar a las empresas elaboradoras de productos cárnicos de las estrategias necesarias para el desarrollo de productos cárnicos cocidos ecológicos envasados listos para el consumo que permitan satisfacer las demandas del consumidor en cuanto a “etiqueta limpia”, vida útil y sostenibilidad a lo largo de la cadena de valor.
Activities
Activity 1. Development of organic cooked meat products with a clean label, good nutritional profile and long shelf life.
Activity 2. Optimisation of the packaging process to reduce the environmental impact caused by plastic packaging without compromising the shelf life of the packaged organic cooked meat products.
Activity 3. Application of post-lethality treatments to extend the shelf life of organic cooked meat products in packaging with a lower environmental impact.
Activity 4. Combination of the best strategies obtained in the aforementioned activities. Pilot tests under semi-industrial conditions.
Activity 5. Dissemination of the results obtained in the project.
Activities
Actividad 1. Desarrollo de productos cárnicos cocidos ecológicos con etiqueta limpia, buen perfil nutricional y larga vida útil.
Actividad 2. Optimización del proceso de envasado que permita reducir el impacto ambiental causado por los envases de plástico.
Actividad 3. Aplicación de tratamientos post-letalidad que permitan alargar la vida útil de los productos cárnicos cocidos ecológicos en envases de menor impacto ambiental.
Actividad 4. Combinación de las mejores estrategias obtenidas en las actividades anteriores. Pruebas piloto en condiciones semi-industriales.
Actividad 5. Divulgación de los resultados obtenidos en el proyecto.
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
- Barcelona
- Other geographical location
- Girona
EUR 166 632.00
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