3 projets européens trouvés
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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
Participants partenaires
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
ELECTRICAL IMPEDANCE-BASED SYSTEM TO MONITOR DRYING PROCESS IN SAUSAGES (DRYCHECK)
Date du début: 1 sept. 2011, Date de fin: 31 août 2013,
"Dry fermented sausage production comprises an important segment of the European meat industry and market. However, the European meat processing industry is extremely fragmented and characterised by businesses of very small size. Small and medium enterprises play an important role in the food sector, both in economical and social terms. The traditional and farm workshops are often based in rural a ...
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