Q3159674 (Q3159674): Difference between revisions
Jump to navigation
Jump to search
(Changed an Item: Edited by the materialized bot - inferring region from the coordinates) |
(Created claim: summary (P836): Iberian ham is a product with a high intramuscular fat content, which is rich in unsaturated fatty acids and especially in oleic acid, which could exceed 50 % of the total fatty acid composition. This fatty acid plays an important role in the sensory characteristics of the final product, while presenting proven positive health effects. However, there is no company that has achieved a genetic selection of Iberian x Duroc pigs based on oleic acid...) |
||||||||||||||
| Property / summary | |||||||||||||||
Iberian ham is a product with a high intramuscular fat content, which is rich in unsaturated fatty acids and especially in oleic acid, which could exceed 50 % of the total fatty acid composition. This fatty acid plays an important role in the sensory characteristics of the final product, while presenting proven positive health effects. However, there is no company that has achieved a genetic selection of Iberian x Duroc pigs based on oleic acid deposition, and this achievement could improve the quality of the sliced product by ensuring high levels of oleic acid in meat. Thus, the main objective of this project is to design strategies based on genetics and advanced technological control of fresh meat to improve and standardise oleic acid deposition (C18:1) in Iberian cured ham. _x000D_ to achieve the main objective of the project, two intermediate technological objectives have been set: 1) Design of a Duroc x Iberian cross that improves oleic acid deposition in pigs intended for the production of sliced products through the use of genetic markers. 2) Development of technology based on ultrasound and transmittance spectroscopy in the near infrared to automate the control of fat and oleic acid deposition in fresh Iberian ham. In this sense, Incarlopsa aims to develop a new line of cured Iberian products sliced with high levels of oleic and homogeneous, and at this time no company classifies its fresh hams individually for their oleic acid content, which would increase the uniformity of the final product. _x000D_ to achieve these objectives a project has been designed with a 36-month implementation deadline and a total budget of EUR 1330162. The project will be supported by the Complutense University of Madrid and the Polytechnic University of Madrid. (English) | |||||||||||||||
| Property / summary: Iberian ham is a product with a high intramuscular fat content, which is rich in unsaturated fatty acids and especially in oleic acid, which could exceed 50 % of the total fatty acid composition. This fatty acid plays an important role in the sensory characteristics of the final product, while presenting proven positive health effects. However, there is no company that has achieved a genetic selection of Iberian x Duroc pigs based on oleic acid deposition, and this achievement could improve the quality of the sliced product by ensuring high levels of oleic acid in meat. Thus, the main objective of this project is to design strategies based on genetics and advanced technological control of fresh meat to improve and standardise oleic acid deposition (C18:1) in Iberian cured ham. _x000D_ to achieve the main objective of the project, two intermediate technological objectives have been set: 1) Design of a Duroc x Iberian cross that improves oleic acid deposition in pigs intended for the production of sliced products through the use of genetic markers. 2) Development of technology based on ultrasound and transmittance spectroscopy in the near infrared to automate the control of fat and oleic acid deposition in fresh Iberian ham. In this sense, Incarlopsa aims to develop a new line of cured Iberian products sliced with high levels of oleic and homogeneous, and at this time no company classifies its fresh hams individually for their oleic acid content, which would increase the uniformity of the final product. _x000D_ to achieve these objectives a project has been designed with a 36-month implementation deadline and a total budget of EUR 1330162. The project will be supported by the Complutense University of Madrid and the Polytechnic University of Madrid. (English) / rank | |||||||||||||||
Normal rank | |||||||||||||||
| Property / summary: Iberian ham is a product with a high intramuscular fat content, which is rich in unsaturated fatty acids and especially in oleic acid, which could exceed 50 % of the total fatty acid composition. This fatty acid plays an important role in the sensory characteristics of the final product, while presenting proven positive health effects. However, there is no company that has achieved a genetic selection of Iberian x Duroc pigs based on oleic acid deposition, and this achievement could improve the quality of the sliced product by ensuring high levels of oleic acid in meat. Thus, the main objective of this project is to design strategies based on genetics and advanced technological control of fresh meat to improve and standardise oleic acid deposition (C18:1) in Iberian cured ham. _x000D_ to achieve the main objective of the project, two intermediate technological objectives have been set: 1) Design of a Duroc x Iberian cross that improves oleic acid deposition in pigs intended for the production of sliced products through the use of genetic markers. 2) Development of technology based on ultrasound and transmittance spectroscopy in the near infrared to automate the control of fat and oleic acid deposition in fresh Iberian ham. In this sense, Incarlopsa aims to develop a new line of cured Iberian products sliced with high levels of oleic and homogeneous, and at this time no company classifies its fresh hams individually for their oleic acid content, which would increase the uniformity of the final product. _x000D_ to achieve these objectives a project has been designed with a 36-month implementation deadline and a total budget of EUR 1330162. The project will be supported by the Complutense University of Madrid and the Polytechnic University of Madrid. (English) / qualifier | |||||||||||||||
point in time: 12 October 2021
| |||||||||||||||
Revision as of 16:19, 12 October 2021
Project Q3159674 in Spain
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | No label defined |
Project Q3159674 in Spain |
Statements
70,554,360.8 Euro
0 references
88,192,951.0 Euro
0 references
80.0 percent
0 references
1 July 2015
0 references
30 June 2018
0 references
INDUSTRIAS CARNICAS LORIENTE PIQUERAS, S.A.
0 references
40°0'31.00"N, 3°0'36.79"W
0 references
16203
0 references
El jamón Ibérico es un producto con un alto contenido de grasa intramuscular, la cual es rica en ácidos grasos insaturados y especialmente en ácido oleico, que podría exceder el 50 % de la composición total de ácidos grasos. Este ácido graso juega un rol importante en las características sensoriales del producto final, a la vez que presenta contrastados efectos positivos sobre la salud. Sin embargo, no existe ninguna compañía que haya conseguido una selección genética de cerdos Ibérico x Duroc basada en la deposición de ácido oleico, y este logro podría mejorar la calidad del producto loncheado asegurando unos altos niveles de ácido oleico en la carne. Así pues, el principal objetivo de este proyecto consiste en diseñar estrategias basadas en la genética y el control tecnológico avanzado de la carne fresca para mejorar y estandarizar la deposición de ácido oleico (C18:1) en el jamón curado Ibérico. _x000D_ Para alcanzar el objetivo principal del proyecto, se han establecido dos objetivos tecnológicos intermedios: 1) Diseño de un cruce Duroc x ibérico que mejore la deposición de ácido oleico en el cerdo destinado a la elaboración de productos loncheados mediante el empleo de marcadores genéticos. 2) Desarrollo de tecnología basada en ultrasonidos y espectroscopia de transmitancia en el infrarrojo cercano para automatizar el control de grasa y deposición de ácido oleico en jamón Ibérico fresco. En este sentido, INCARLOPSA pretende desarrollar una nueva línea de productos Ibéricos curados loncheados con altos niveles de oleico y homogéneos, y en este momento ninguna compañía clasifica sus jamones frescos individualmente por su contenido en ácido oleico, lo cual incrementaría la uniformidad del producto final. _x000D_ Para alcanzar estos objetivos se ha diseñado un proyecto con un plazo de ejecución de 36 meses y un presupuesto total de 1.330.162 euros. El proyecto contará con la colaboración de la Universidad Complutense de Madrid y la Universidad Politécnica de Madrid. (Spanish)
0 references
Iberian ham is a product with a high intramuscular fat content, which is rich in unsaturated fatty acids and especially in oleic acid, which could exceed 50 % of the total fatty acid composition. This fatty acid plays an important role in the sensory characteristics of the final product, while presenting proven positive health effects. However, there is no company that has achieved a genetic selection of Iberian x Duroc pigs based on oleic acid deposition, and this achievement could improve the quality of the sliced product by ensuring high levels of oleic acid in meat. Thus, the main objective of this project is to design strategies based on genetics and advanced technological control of fresh meat to improve and standardise oleic acid deposition (C18:1) in Iberian cured ham. _x000D_ to achieve the main objective of the project, two intermediate technological objectives have been set: 1) Design of a Duroc x Iberian cross that improves oleic acid deposition in pigs intended for the production of sliced products through the use of genetic markers. 2) Development of technology based on ultrasound and transmittance spectroscopy in the near infrared to automate the control of fat and oleic acid deposition in fresh Iberian ham. In this sense, Incarlopsa aims to develop a new line of cured Iberian products sliced with high levels of oleic and homogeneous, and at this time no company classifies its fresh hams individually for their oleic acid content, which would increase the uniformity of the final product. _x000D_ to achieve these objectives a project has been designed with a 36-month implementation deadline and a total budget of EUR 1330162. The project will be supported by the Complutense University of Madrid and the Polytechnic University of Madrid. (English)
12 October 2021
0 references
Tarancón
0 references
Identifiers
IDI-20150400
0 references