ELIMINATION OF THE ADDITION OF NITRITES IN THE MANUFACTURE OF COOKED MEAT PRODUCTS (2/2) (Q3170708): Difference between revisions

From EU Knowledge Graph
Jump to navigation Jump to search
(‎Changed label, description and/or aliases in en: translated_label)
(‎Removed claim: summary (P836): Nitrates and nitrites are technological additives in the food industry whose use in the formulation of meat products brings a number of organoleptic benefits in addition to inhibiting the growth of a very dangerous bacteria, Clostridium botulinum, which can be fatal. However, their use is limited, since nitrites at high concentrations are toxic substances, and while nitrates are not harmful, when nitrates are added, they are partly transformed...)
Property / summary
Nitrates and nitrites are technological additives in the food industry whose use in the formulation of meat products brings a number of organoleptic benefits in addition to inhibiting the growth of a very dangerous bacteria, Clostridium botulinum, which can be fatal. However, their use is limited, since nitrites at high concentrations are toxic substances, and while nitrates are not harmful, when nitrates are added, they are partly transformed into nitrites by the action of certain microorganisms. In addition, there is a recent demand from consumers who require safe, functional and more convenient food products. In order to cope with this trend, companies must adapt to the new conditions of a market that requests products that meet their standards, in terms of microbiological and organoleptic quality, and which are perceived by the public as healthy._x000D_ In conclusion, this consortium has the common objective of finding natural alternatives for replacing nitrifiants in the production of cooked meat products. specifically in cooked ham and sausage cooked as the main products of this category._x000D_ For this, a project has been designed in consortium formed by Lucta, S.A. and Industrias Cárnicas Loriente Piqueras, S.A., with two experimental activities: definition of the experimental model and target technological functions; and (ii) Evaluation of new solutions of natural origin for the substitution of nitrites and nitrates. The execution time is 23 months and its total budget is EUR 1 075 666.00. To implement the project, Lucta will have the collaboration of the Institute of Research and Technology Agroalimentàries and Incarlopsa with the University of Extremadura, external laboratories of analysis and Imasde Agroalimentaria, S.L. (English)
 
Property / summary: Nitrates and nitrites are technological additives in the food industry whose use in the formulation of meat products brings a number of organoleptic benefits in addition to inhibiting the growth of a very dangerous bacteria, Clostridium botulinum, which can be fatal. However, their use is limited, since nitrites at high concentrations are toxic substances, and while nitrates are not harmful, when nitrates are added, they are partly transformed into nitrites by the action of certain microorganisms. In addition, there is a recent demand from consumers who require safe, functional and more convenient food products. In order to cope with this trend, companies must adapt to the new conditions of a market that requests products that meet their standards, in terms of microbiological and organoleptic quality, and which are perceived by the public as healthy._x000D_ In conclusion, this consortium has the common objective of finding natural alternatives for replacing nitrifiants in the production of cooked meat products. specifically in cooked ham and sausage cooked as the main products of this category._x000D_ For this, a project has been designed in consortium formed by Lucta, S.A. and Industrias Cárnicas Loriente Piqueras, S.A., with two experimental activities: definition of the experimental model and target technological functions; and (ii) Evaluation of new solutions of natural origin for the substitution of nitrites and nitrates. The execution time is 23 months and its total budget is EUR 1 075 666.00. To implement the project, Lucta will have the collaboration of the Institute of Research and Technology Agroalimentàries and Incarlopsa with the University of Extremadura, external laboratories of analysis and Imasde Agroalimentaria, S.L. (English) / rank
Normal rank
 
Property / summary: Nitrates and nitrites are technological additives in the food industry whose use in the formulation of meat products brings a number of organoleptic benefits in addition to inhibiting the growth of a very dangerous bacteria, Clostridium botulinum, which can be fatal. However, their use is limited, since nitrites at high concentrations are toxic substances, and while nitrates are not harmful, when nitrates are added, they are partly transformed into nitrites by the action of certain microorganisms. In addition, there is a recent demand from consumers who require safe, functional and more convenient food products. In order to cope with this trend, companies must adapt to the new conditions of a market that requests products that meet their standards, in terms of microbiological and organoleptic quality, and which are perceived by the public as healthy._x000D_ In conclusion, this consortium has the common objective of finding natural alternatives for replacing nitrifiants in the production of cooked meat products. specifically in cooked ham and sausage cooked as the main products of this category._x000D_ For this, a project has been designed in consortium formed by Lucta, S.A. and Industrias Cárnicas Loriente Piqueras, S.A., with two experimental activities: definition of the experimental model and target technological functions; and (ii) Evaluation of new solutions of natural origin for the substitution of nitrites and nitrates. The execution time is 23 months and its total budget is EUR 1 075 666.00. To implement the project, Lucta will have the collaboration of the Institute of Research and Technology Agroalimentàries and Incarlopsa with the University of Extremadura, external laboratories of analysis and Imasde Agroalimentaria, S.L. (English) / qualifier
point in time: 12 October 2021
Timestamp+2021-10-12T00:00:00Z
Timezone+00:00
CalendarGregorian
Precision1 day
Before0
After0
 

Revision as of 17:35, 12 October 2021

Project Q3170708 in Spain
Language Label Description Also known as
English
ELIMINATION OF THE ADDITION OF NITRITES IN THE MANUFACTURE OF COOKED MEAT PRODUCTS (2/2)
Project Q3170708 in Spain

    Statements

    country
    Spain
    0 references
    EU contribution
    310,199.2 Euro
    0 references
    budget
    387,749.0 Euro
    0 references
    co-financing rate
    80.0 percent
    0 references
    start time
    4 February 2017
    0 references
    end time
    31 December 2018
    0 references
    beneficiary name (string)
    INDUSTRIAS CARNICAS LORIENTE PIQUERAS, S.A.
    0 references
    beneficiary
    Q3152073
    0 references
    coordinate location

    40°0'31.00"N, 3°0'36.79"W
    0 references
    postal code
    16203
    0 references
    summary
    Los nitratos y nitritos son aditivos tecnológicos de la industria alimentaria cuya utilización en la formulación de productos cárnicos aporta una serie de beneficios organolépticos además de inhibir el crecimiento de una bacteria muy peligrosa, Clostridium botulinum, que puede ser mortal. Sin embargo, su uso es limitado, ya que los nitritos en altas concentraciones son sustancias tóxicas, y si bien los nitratos no son nocivos, cuando se añaden nitratos, estos se transforman en parte en nitritos por acción de ciertos microorganismos. Además, existe una reciente demanda por parte de los consumidores que exigen productos alimentarios seguros, funcionales y de mayor conveniencia. Para hacer frente a esta tendencia, las empresas deben adaptarse a las nuevas condiciones de un mercado que solicita productos que cumplan sus estándares, en cuanto a calidad microbiológica y organoléptica, y que sean percibidos por la opinión pública como saludables._x000D_ En conclusión, el presente consorcio tiene el objetivo común de encontrar alternativas naturales para la sustitución de nitrificantes en la elaboración de productos cárnicos cocidos, concretamente en jamón cocido y salchicha cocida como principales productos de esta categoría._x000D_ Para ello, se ha diseñado un proyecto en consorcio formado por Lucta, S.A. e Industrias Cárnicas Loriente Piqueras, S.A., con dos actividades experimentales: (i) Definición del modelo experimental y funciones tecnológicas diana; y (ii) Evaluación de nuevas soluciones de origen natural para la sustitución de nitritos y nitratos. El plazo de ejecución es de 23 meses y su presupuesto total es de 1.075.666,00€. Para ejecutar el proyecto, LUCTA contará con la colaboración del Institut de Recerca i Tecnologia Agroalimentàries e INCARLOPSA con la Universidad de Extremadura, laboratorios externos de análisis e Imasde Agroalimentaria, S.L. (Spanish)
    0 references
    location (string)
    Tarancón
    0 references

    Identifiers

    Spanish Kohesio ID
    IDI-20170700
    0 references
     
    Retrieved from "https://linkedopendata.eu/w/index.php?title=Item:Q3170708&oldid=12837731"