project - EIP-AGRI Operational Group
Maturation: optimisation of the beef ageing system, based on selecting the most suitable raw material and real-time monitoring of the chamber conditio
Maduración: optimización del sistema de maduración de carne de bovino, basado en la selección de materia prima más idónea y la monitorización a tiempo real de las condiciones de la cámara
Objectives
The main objective is to obtain beef with a high sensory quality by means of an innovative production system for aged meat that enables the environmental technical parameters to be monitored in real time. The specific objectives of the project are:
1- Identify the optimal ageing conditions.
2- Optimise the raw material selection process.
3- Optimise a dry ageing system based on a prototype designed to monitor the technical parameters of the process in real time.
4- Apply predictive microbiology tools to minimise the risk of growth of pathogenic microorganisms.
5- Develop an integrated information system that facilitates decision-making during the process.
Objectives
El objetivo principal es la obtención de carne de bovino de gran calidad sensorial mediante un sistema innovador de producción de carne madurada que permita el control de parámetros técnicos ambientales a tiempo real.
Los objetivos específicos son:
- Identificar las condiciones óptimas de maduración.
- Optimizar el proceso de selección de la materia prima.
- Optimizar un sistema de maduración en seco a partir de un prototipo que controle los parámetros técnicos del proceso a tiempo real.
- Aplicar herramientas de microbiología predictiva para reducir el riesgo de crecimiento de microorganismos patógenos.
- Desarrollar un sistema integrado de información que facilite la toma de decisiones en el proceso.
Activities
The operational group GO-MADURACIÓ has allowed to design a decision tree to identify the animals, the CHANNELS, and the suitable meat to produce quality aged meat, as well as of establishing criteria for the disposal of the pieces in order to minimise the risks associated with security and to produce secure aged meat for the consumer.
The use of emerging methodologies as the pocket NIRS and the implementation of predictive models of microbial growth has allowed to work with non-invasive strategies to be able to track the meat pieces along the ripening process and to produce secure and quality aged meat for the consumer.
Activities
El grupo operativo GO-MADURACIÓ ha permitido diseñar un árbol de decisión para identificar los animales, los canales y la carne idónea para producir carne envejecida de calidad, así como de establecer criterios de eliminación de las piezas para minimizar los riesgos asociados a la seguridad y producir carne envejecida segura para el consumidor.
El uso de metodologías emergentes como el NIRS de bolsillo y la implementación de modelos predictivos de crecimiento microbiano ha permitido trabajar con estrategias no invasivas para poder rastrear las piezas cárnicas a lo largo del proceso de maduración y producir carne envejecida segura y de calidad para el consumidor.
Context
The production of aged meat involves using the natural ageing process to obtain meat with high added value. The dry ageing process has a positive effect on tenderness, and in ageing of more than 30 days it also leads to the development of more intense aromas which can be described as "dry aged". These are considered desirable by an ever-widening niche of consumers, and are an opportunity for slaughterhouses and cutting plants to offer this type of differentiated product. Bovine carcasses for dry ageing must have certain characteristics: the cuts must come from animals of a certain age (over 5 years) and with a specific degree of fattening (≥4 in the SEUROP category). Animals such as culled cows at the end of their reproductive cycle are likely to enter the meat production chain, significantly increasing their value and consequently providing a greater financial return for the producer, enhancing the sustainability of the system.
The company MAFRICA is planning to adapt its facilities to start a new marketing line of dry aged beef, and this project aims to develop an innovative production system for aged meat that enables real-time monitoring of the characteristics of the pieces and decisions on the end point of the process to achieve an optimal product from the sensory point of view
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
€ 211448.85
Total budget
Total contributions from EAFRD, national co-financing, additional national financing and other financing.
Project keyword
Resources
Contacts
Project coordinator
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IRTA
Project coordinator