ELIMINATION OF NITRITES IN THE MANUFACTURE OF CURED PRODUCTS (2/2) (Q3170186): Difference between revisions
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(Changed label, description and/or aliases in en: translated_label) |
(Removed claim: summary (P836): The companies SECALSA and Señorío as market leaders specialising in the production of cured products sliced white and Iberian pork intended for large distribution and Iberian pig intended for the gourmet carcass, respectively, wish to cooperate in the project NITRITEFREE, whose main objective is the design of new healing processes by modifying the technological variables to obtain new cured products without added nitrites and nitrates. This, i...) |
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| Property / summary: The companies SECALSA and Señorío as market leaders specialising in the production of cured products sliced white and Iberian pork intended for large distribution and Iberian pig intended for the gourmet carcass, respectively, wish to cooperate in the project NITRITEFREE, whose main objective is the design of new healing processes by modifying the technological variables to obtain new cured products without added nitrites and nitrates. This, in addition to a novel change in the process of processing cured products (the variables used will differ significantly from the processes and systems currently applied), will allow the sensory properties to be similar to those of the traditionally produced product. On the other hand, the business objective is common and consists of differentiating their products on the domestic and foreign markets through the elimination of nitrates and nitrites. The scope of the project is the realisation of pilot and pre-commercial experiences to assess the viability of the new healing processes that will be applied at a later commercial stage. An implementation period of 35 months and two pilot activities are planned: analysis of the current situation; and (ii) Assessment of the impact of nitrite elimination on the development process. The total budget of the project amounts to EUR 789,195.82, with the collaboration of the University of Extremadura and Imasde Agroalimentaria. (English) / rank | |||||||||||||||
| Property / summary: The companies SECALSA and Señorío as market leaders specialising in the production of cured products sliced white and Iberian pork intended for large distribution and Iberian pig intended for the gourmet carcass, respectively, wish to cooperate in the project NITRITEFREE, whose main objective is the design of new healing processes by modifying the technological variables to obtain new cured products without added nitrites and nitrates. This, in addition to a novel change in the process of processing cured products (the variables used will differ significantly from the processes and systems currently applied), will allow the sensory properties to be similar to those of the traditionally produced product. On the other hand, the business objective is common and consists of differentiating their products on the domestic and foreign markets through the elimination of nitrates and nitrites. The scope of the project is the realisation of pilot and pre-commercial experiences to assess the viability of the new healing processes that will be applied at a later commercial stage. An implementation period of 35 months and two pilot activities are planned: analysis of the current situation; and (ii) Assessment of the impact of nitrite elimination on the development process. The total budget of the project amounts to EUR 789,195.82, with the collaboration of the University of Extremadura and Imasde Agroalimentaria. (English) / qualifier | |||||||||||||||
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Revision as of 17:34, 12 October 2021
Project Q3170186 in Spain
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | ELIMINATION OF NITRITES IN THE MANUFACTURE OF CURED PRODUCTS (2/2) |
Project Q3170186 in Spain |
Statements
286,771.2 Euro
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358,464.0 Euro
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80.0 percent
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15 February 2017
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31 December 2019
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SENORIO DE MONTANERA SL
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38°30'37.87"N, 6°47'10.50"W
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06116
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Las empresas SECALSA y SEÑORÍO como líderes de mercado especializados en la elaboración de productos curados loncheados de cerdo blanco e Ibérico destinados a la gran distribución y de cerdo Ibérico destinados al canal gourmet, respectivamente, desean cooperar en el proyecto NITRITEFREE, cuyo objetivo principal consiste en el diseño de nuevos procesos de curación mediante la modificación de las variables tecnológicas para la obtención de nuevos productos curados sin nitritos y nitratos añadidos. Esto, además de suponer un cambio novedoso en el proceso de elaboración de productos curados (las variables empleadas diferirán notablemente de los procesos y sistemas aplicados actualmente), permitirá que las propiedades sensoriales sean similares a las del producto elaborado tradicionalmente. Por otra parte, el objetivo empresarial es común y consiste en diferenciar sus productos en el mercado nacional y extranjero gracias a la eliminación de los nitratos y nitritos. El alcance del proyecto es la realización de experiencias piloto y pre-comerciales para evaluar la viabilidad de los nuevos procesos de curación que serán aplicados en una fase comercial posterior. Se ha previsto un plazo de ejecución de 35 meses y dos actividades experimentales: i) Análisis de la situación actual, y ii) Evaluación del efecto de la eliminación de los nitritos sobre el proceso de elaboración. El presupuesto total del proyecto asciende a 789.195,82 €, y se contará con la colaboración de la Universidad de Extremadura e Imasde Agroalimentaria. (Spanish)
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Salvaleón
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Identifiers
IDI-20170629
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