3 projets européens trouvés
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TERMINÉ
Innovative Packaging for the Detection of Fresh Meat Quality and Prediction of Shelf-Life (TOXDTECT)
Date du début: 1 nov. 2013, Date de fin: 31 oct. 2016,
In the last 10 years, EU beef production has declined nearly 15% due to decreased consumer demand because of animal disease issues. As the concern about food poisoning is growing among consumers and Food Standard and safety agencies, the food industry is called to bring in changes. On the other hand, current consume by and best before dates are confusing for consumers. A recent survey indicates th ...
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10
Participants partenaires
TERMINÉ
Non-Invasive high power ultrasound (HPU) processing method for meat tenderization (ULTRATENDER)
Date du début: 1 oct. 2013, Date de fin: 30 sept. 2015,
Meat tenderness has long being recognized as the most important attribute of meat, greatly influencing consumer acceptability. After meat slaughtering, shortening of the muscle protein fibers causes the meat to become tough (“rigor mortis”). For meat to become enough tender to be sold to the final consumer, it has to be under chilling storage for a period ,between 7-90 days, resulting in high meat ...
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7
Participants partenaires
TERMINÉ
Development of a new functional antimicrobial edible film for fresh meat products (Meatcoat)
Date du début: 1 déc. 2011, Date de fin: 31 mai 2014,
The main scope of the MEATCOAT is the development of a new functional antimicrobial edible coating for meat packaging to improve the integrity of products during distribution and commercialisation. The proposed system will increase shelf-life of the product due to their antimicrobial characteristics. The present proposal aims help end-user communities of SMEs: the fresh food industry (and particul ...
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