project - EIP-AGRI Operational Group
Innovative systems for objectively classifying meat products or meat preparations
Sistemas innovadores para clasificar de manera objetiva productos cárnicos o preparados cárnicos
Objectives
The general objective of the project is to develop a decision-making tool for classifying meat by-products according to current legislation. The following specific objectives are proposed to achieve this goal:
1. Assess analytical technologies and process/product parameters that enable a meat by-product to be classified as a meat preparation or meat product.
2. Develop a decision support tool to facilitate the technological adaptation of meat by-products and their classification in accordance with current legislation.
Objectives
El objetivo general del proyecto es desarrollar una herramienta de toma de decisiones para la clasificación de los derivados cárnicos según la legislación vigente. Para alcanzar este objetivo, se plantean los siguientes objetivos específicos:
1. Evaluar tecnologías analíticas y parámetros de proceso / producto que permitan clasificar un derivado cárnico como preparado de carne o producto cárnico.
2. Desarrollar una herramienta para la toma de decisiones (decision supporting tool) para facilitar la adaptación tecnológica de los derivados cárnicos y clasificarlos de acuerdo con la legislación vigente.
Activities
Activity 1: Assessment of the potential of analytical technologies complementing histological analysis to distinguish between meat preparations and meat products
Activity 2: Comparison of the analytical technologies selected in Activity 1 with the histological methodology used in commercial meat by-products in the European market
Activity 3: Design and implementation of a tool for the classification and technological adaptation of the meat by-products selected in Activity 2.
Activity 4: Industrial validation of the technological adaptation and assessment of meat by-products in the domestic market and in various intra-community markets.
Activity 5: Dissemination of the results
Activities
1: Evaluación del potencial de tecnologías analíticas, complementarias al análisis histológico, para diferenciar entre preparados de carne y productos cárnicos
2: Comparación de las tecnologías analíticas seleccionadas en la Actividad 1 con la metodología histológica en derivados cárnicos comerciales del mercado europeo
3: Diseño e implementación de una herramienta para la clasificación y la adaptación tecnológica de los derivados cárnicos seleccionados en la Actividad 2.
4: Validación industrial de la adaptación tecnológica y evaluación de los derivados cárnicos en el mercado nacional y en diferentes mercados intracomunitarios.
5: Difusión de los resultados
Context
The meat sector faces the challenge of objectively distinguishing meat preparations from meat products. The classification of a meat by-product into one of these two categories determines which additives can be applied.
According to the current regulations (Regulation 1333/2008 and Regulation 853/2004), the key for classification as a meat preparation or a meat product lies in the degree of processing that the meat by-product is subjected to, the ability or otherwise to alter the internal structure of the muscle fibre, and whether the cutting surface preserves the characteristics of the fresh meat.
The histological study-based methodologies which have been used in recent years are not yet sufficiently robust to make a clear distinction between meat preparations and meat products. Given the above, the project aims to implement an objective methodology based on analytical procedures which are currently available, combined with a selection of process and product parameters. This will provide the basis for an unambiguous distinction between meat preparations and meat products, depending on the extent to which the internal structure of the muscle fibre is processed or altered during the meat by-product's production process.
Further details
- Main funding source
- Rural development 2014-2020 for Operational Groups
- Rural Development Programme
- 2014ES06RDRP009 Spain - Rural Development Programme (Regional) - Cataluña
Location details
- Main geographical location
- Barcelona
- Other geographical location
- Girona
Project keyword
Topics
€ 212000
Total budget
Total contributions from EAFRD, national co-financing, additional national financing and other financing.
Contacts
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INNOVACC
Project coordinator