6 projets européens trouvés
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TERMINÉ
Monitoring meat texture to optimize slicing yield and reduce wasted meat in high-speed slicing lines (SLICEWATCH)
Date du début: 1 mai 2016, Date de fin: 30 avr. 2018,
...ch aims to develop a commercial solution to evaluate meat texture in-line, non-invasively, and on a piece by piece basis. Based on a scanning technology developed, demonstrated, and patented by LENZ, meat processors will be able to sort raw meat pieces according to texture, and to reassign soft textured meat to products which are less sensitive to raw meat texture, e.g. sausages, hamburgers and o ...
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1
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TERMINÉ
SELECTIVE RECOVERY OF NON-FERROUS METAL AUTOMOTIVE SHREDDER BY COMBINED ELECTROMAGNETIC TENSOR SPECTROSCOPY AND LASER-INDUCED PLASMA SPECTROSCOPY (ShredderSort)
Date du début: 1 janv. 2014, Date de fin: 31 déc. 2016,
Every year, more than 50 million vehicles reach the end of their service life throughout the World. In the EU, the amount of waste generated by the automotive industry raised up to 10 million tonnes in 2010, and it is foreseen that it will increase by 40% until 2015. Thus, the appropriate recycling of this waste has important implications from the environmental point of view.About 8% of the total ...
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11
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TERMINÉ
TRIMSCAN, making SME meat processors more competitive by using automatic in-line fat analysis in meat trimmings (TRIMSCAN)
Date du début: 1 janv. 2014, Date de fin: 31 mars 2016,
Meat trimmings are the main ingredient used for the production of many meat processed products like sausages and hamburgers. The EU is the world’s second largest producer of pork and beef meat trimmings with Tm 17M by year. Trimmings are typically produced at slaughterhouse to be sold in standard bins of 10, 25, 35 and 60 litres. The bins are manually prepared by trained operators to obtain specif ...
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8
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TERMINÉ
PROCURED: Optimization Of The Salting Process For The Production Of Healthier And Higher Quality Dry-Cured Meat Products With Reduced And More Standardized Salt Content (PROCURED)
Date du début: 1 janv. 2014, Date de fin: 31 déc. 2015,
Salt is used across Europe in the production of a wide variety of dry-cured meat products, which are not only important because of their high economic value, but also due to historical, cultural, and gastronomical reasons. Among them, the different varieties of dry-cured ham produced in many European countries are the most notable and economically relevant examples.In spite of their overall nutrit ...
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9
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TERMINÉ
AUTOMATIC GRADING SYSTEM FOR DETERMINING LEAN-FAT DISTRIBUTION IN PIG CARCASSES (PIGSCAN)
Date du début: 1 mars 2013, Date de fin: 28 févr. 2015,
...e SME proposers arising from a sixth Framework Program Research Project (MEATGRADING nº COOP-CT-2005-01761).Experts in carcass quality (IRTA and DTI), pig meat processors (VION) and SME proposers (LENZ and G&M) will develop PIGSCAN system, an automatic, non-contact grading system based on Magnetic Induction and Image Analysis. The commercial price will be of €80,000; an investment recoverable in 6 ...
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5
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TERMINÉ
Monitoring Meat Texture To Optimize Slicing Yield And Reduce Wasted Meat In High-Speed Slicing Lines (SliceWatch)
Date du début: 1 sept. 2014, Date de fin: 31 janv. 2015,
Meat processing industry generates an annual turnover of €160.6b in the EU-25, from which 50% corresponds to meat processing SMEs. Over the past years, the demand for sliced cured meat products has steadily grown driven by the higher acceptance of consumers for ready-to-eat products. Despite the growing market demand, operational costs of automated slicing lines are significant. Meat losses repres ...
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