MEAQUAS
Financiado
Automated and objective characterization of comminuted meat properties for valorization of high quality processed meat
Processed meat products have growingly become a popular solution for highly nutritive yet affordable meat for consume,having the global market for these products registered a remarkable increase in the past years. Once the prime c...
Processed meat products have growingly become a popular solution for highly nutritive yet affordable meat for consume,having the global market for these products registered a remarkable increase in the past years. Once the prime cuts andmain pieces of meats have been cut from the carcasses, there is still a substantial amount of muscle tissue attached thebones. The optimal use of this meat would be in processed meat products. In case the residual meat is recovered by hand,the product is considered as meat and legally treated as such. However, if the recovery is done mechanically, the productshould be regarded as mechanically separated meat (MSM), a supposedly lower quality product, and treated as such inaccordance to present EU legislation.Nowadays, mechanical methods are the industry’s preferred approach. Significant technical improvements in the mechanicalseparation processes have been seen during last years, which enable the production of MSM that cannot or can only hardlybe distinguished from manually-processed minced meat. Thus, there is a need to establish an objective and accuratemethod to quantify the degree of degradation of muscle structure, as there are no objective arguments supporting theseparation of MSM and minced meat.Building from this, we have developed a highly reproducible histochemical method for the harmonization of the assessmentof meat quality in laboratory quality control settings as well as fast and objective method to perform online qualityclassification of comminuted meat at the production line.Through the present innovation project, we will demonstrate the economic benefits to end-users and added value of ourtechnology for meat industry market. Moreover, the accomplishment of the project objectives will represent a major businessopportunity, with an estimated 5-year aggregated turnover of almost €23 million.
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Duración del proyecto: 4 meses
Fecha Inicio: 2017-03-01
Fecha Fin: 2017-07-31
Fecha Fin: 2017-07-31
Línea de financiación: concedida
El organismo H2020 notifico la concesión del proyecto el día 2017-07-31
H2020
No se conoce la línea exacta de financiación, pero conocemos el organismo encargado de la revisión del proyecto.
Presupuesto
El presupuesto total del proyecto asciende a
71K€
Líder del proyecto
ROBERT DAMKJAER AS
No se ha especificado una descripción o un objeto social para esta compañía.
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Participante
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Participante