project - EIP-AGRI Operational Group
OPTICARN - Optimising the storage conditions of meat from different species to improve sensory quality and shelf life, applying specific ageing protoc
OPTICARN - Optimización de las condiciones de almacenamiento de la carne de diferentes especias para mejorar la calidad sensorial y la vida útil, aplicando protocolos específicos de maduración
Objectives
Optimise the storage conditions of meat from different species (cattle, sheep, pigs and rabbits) to improve its sensory quality and shelf life, by means of innovative ageing strategies appropriate to each case.
Objectives
Optimizar las condiciones de almacenamiento de la carne de diferentes especies (bovino, ovino, porcino y conejo) para mejorar su calidad sensorial y su vida útil mediante estrategias de maduración innovadoras adecuadas a cada caso.
Activities
Activity 1. Strategies for improving the sensory quality and shelf life of BEEF through meat ageing.
Activity 2. Strategies for improving the sensory quality and shelf life of SHEEP meat through meat ageing.
Activity 3. Strategies for improving the sensory quality and shelf life of PORK through meat ageing.
Activity 4. Strategies for improving the sensory quality and shelf life of RABBIT meat through meat ageing.
Activity 5. Transfer and dissemination of results.
Activities
Actividad 1. Estrategias de mejora de la calidad sensorial y la vida útil de la carne de VACUNO mediante la maduración de la carne.
Actividad 2. Estrategias de mejora de la calidad sensorial y la vida útil de la carne de OVINO mediante la maduración de la carne.
Actividad 3. Estrategias de mejora de la calidad sensorial y la vida útil de la carne de PORCINO mediante la maduración de la carne.
Actividad 4. Estrategias de mejora de la calidad sensorial y la vida útil de la carne de CONEJO mediante la maduración de la carne.
Actividad 5. Transferencia y difusión de los resultados.
Context
The production of aged meat is a process in which the sensory characteristics of the meat are improved. Specifically, the meat becomes more tender and juicier, and its characteristic flavours, smells and tastes become more concentrated and enhanced, making it more appealing to restaurateurs and consumers.
In recent years, the meat sector’s need to emphasise the value of meat awakened an interest in the practices of vacuum ageing and dry ageing. This interest is accompanied by growing consumer interest in high-quality meat, and by progress in preservation and packaging technologies that have enabled more and more control of the process.
This project aims to use ageing strategies in meat from different species (cattle, sheep, pigs and rabbits) to improve its sensory quality and shelf life.
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
- Tarragona, Girona
€ 175408.8
Total budget
Total contributions from EAFRD, national co-financing, additional national financing and other financing.
Contacts
Project coordinator
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Francesc Borrisser Pairó
Project coordinator