The purchase of R & D services related to the development of meat product technology — smoked with flour of hemp by Zakład Mięsny Robert tyran s.c. for Robert tyran, Agata tyraran s.c. (Q111357): Difference between revisions
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(Created claim: summary (P836): In the framework of the project, a product based on brine flour is to be developed with the addition of flour of hemp. In the first phase, production is planned for several to a dozen model products using hemp flour. The products will be different, inter alia, by the amount of flour used to manufacture the brine, an attempt will be made to eliminate the colour of the green colour on the cross-section of meat products by treating colouring matter...) |
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| Property / summary | |||
In the framework of the project, a product based on brine flour is to be developed with the addition of flour of hemp. In the first phase, production is planned for several to a dozen model products using hemp flour. The products will be different, inter alia, by the amount of flour used to manufacture the brine, an attempt will be made to eliminate the colour of the green colour on the cross-section of meat products by treating colouring matter, or by removing the curing salt from the product by removing the ‘grey’ product from the product. After a consumer assessment, at least one consumer product will be selected. This device will be subject to specific qualitative analyses: — analysis of the basic composition of this analysis of fatty acids, determination of magnesium and iron content, determination of anti-oxidant potential and impact of storage time on this parameter, an instrumental assessment of the colour of the products. The maximum shelf life of the product manufactured on the basis of a microbiological analysis will also be determined. Products will be assessed on the basis of: the total number of bacteria, E.coli, Enterobacteriaceae and coagulating bacteria. A tangible result of the project will be the ready-made recipes of sausage products that form part of the definition of functional food by applying in the manufacture of hemp flour, the production of which can start in the production facility held by the applicant. According to the survey carried out, the Contractor of the service will be the Faculty of Food Technology, the Faculty of Food Technology of the Agricultural University of Hugona Kolumania, Kraków. (English) | |||
| Property / summary: In the framework of the project, a product based on brine flour is to be developed with the addition of flour of hemp. In the first phase, production is planned for several to a dozen model products using hemp flour. The products will be different, inter alia, by the amount of flour used to manufacture the brine, an attempt will be made to eliminate the colour of the green colour on the cross-section of meat products by treating colouring matter, or by removing the curing salt from the product by removing the ‘grey’ product from the product. After a consumer assessment, at least one consumer product will be selected. This device will be subject to specific qualitative analyses: — analysis of the basic composition of this analysis of fatty acids, determination of magnesium and iron content, determination of anti-oxidant potential and impact of storage time on this parameter, an instrumental assessment of the colour of the products. The maximum shelf life of the product manufactured on the basis of a microbiological analysis will also be determined. Products will be assessed on the basis of: the total number of bacteria, E.coli, Enterobacteriaceae and coagulating bacteria. A tangible result of the project will be the ready-made recipes of sausage products that form part of the definition of functional food by applying in the manufacture of hemp flour, the production of which can start in the production facility held by the applicant. According to the survey carried out, the Contractor of the service will be the Faculty of Food Technology, the Faculty of Food Technology of the Agricultural University of Hugona Kolumania, Kraków. (English) / rank | |||
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Revision as of 11:31, 9 March 2020
Project in Poland financed by DG Regio
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | The purchase of R & D services related to the development of meat product technology — smoked with flour of hemp by Zakład Mięsny Robert tyran s.c. for Robert tyran, Agata tyraran s.c. |
Project in Poland financed by DG Regio |
Statements
72,666.0 zloty
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99,310.2 zloty
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90.0 percent
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1 February 2016
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31 December 2016
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"ZAKŁAD MIĘSNY ROBERT TYRAN" ROBERT TYRAN, AGATA TYRAN S.C.
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W ramach projektu opracowany zostanie produkt na bazie solanki z dodatkiem mąki konopnej. W pierwszym etapie planowana jest produkcja od kilku do kilkunastu wyrobów modelowych z wykorzystaniem mąki konopnej. Produkty będą różnić się między innymi ilością mąki zastosowanej do wytworzenia solanki, Podjęta zostanie próba wyeliminowania barwy zielono-szarej na przekroju wyrobów mięsnych poprzez zastosowanie substancji wspomagających wybarwianie lub poprzez wyeliminowanie z produktu soli peklującej dzięki czemu uzyskany zostanie efekt maskujący w tzw. wyrobach „na szaro”. Po przeprowadzeniu oceny konsumenckiej wybrany zostanie przynajmniej jeden produkt akceptowany przez konsumentów. Ten wyrób poddany zostanie szczegółowym analizom jakościowym: - analiza składu podstawowego w tym analiza kwasów tłuszczowych, oznaczenie zawartości magnezu i żelaza, oznaczenie potencjału antyoksydacyjnego oraz wpływu czasu przechowywania wyrobów na ten parametr, instrumentalna ocena barwy wyrobów. Określony zostanie również maksymalny okres przechowywania wytworzonego produktu na podstawie analizy mikrobiologicznej. Produkty ocenione zostaną na podstawie: ogólnej liczby bakterii, E.coli, Enterobacteriacaea i bakterii koagulazododatnich. Namacalnym efektem projektu będą gotowe receptury wyrobów wędliniarskich wpisujących się w definicję żywności funkcjonalnej dzięki zastosowaniu w produkcji mąki konopnej, których produkcja będzie mogła się rozpocząć w posiadanym przez Wnioskodawcę zakładzie produkcyjnym. Zgodnie z przeprowadzonym rozeznaniem wykonawcą usługi będzie Wydział Technologii Żywności Uniwersytetu Rolniczego im Hugona Kołłątaja w Krakowie. (Polish)
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In the framework of the project, a product based on brine flour is to be developed with the addition of flour of hemp. In the first phase, production is planned for several to a dozen model products using hemp flour. The products will be different, inter alia, by the amount of flour used to manufacture the brine, an attempt will be made to eliminate the colour of the green colour on the cross-section of meat products by treating colouring matter, or by removing the curing salt from the product by removing the ‘grey’ product from the product. After a consumer assessment, at least one consumer product will be selected. This device will be subject to specific qualitative analyses: — analysis of the basic composition of this analysis of fatty acids, determination of magnesium and iron content, determination of anti-oxidant potential and impact of storage time on this parameter, an instrumental assessment of the colour of the products. The maximum shelf life of the product manufactured on the basis of a microbiological analysis will also be determined. Products will be assessed on the basis of: the total number of bacteria, E.coli, Enterobacteriaceae and coagulating bacteria. A tangible result of the project will be the ready-made recipes of sausage products that form part of the definition of functional food by applying in the manufacture of hemp flour, the production of which can start in the production facility held by the applicant. According to the survey carried out, the Contractor of the service will be the Faculty of Food Technology, the Faculty of Food Technology of the Agricultural University of Hugona Kolumania, Kraków. (English)
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Identifiers
RPMP.01.02.03-12-0020/15
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