DEVELOPMENT OF MAGNETIC INDUCTION TECHNOLOGY FOR DETERMINING THE QUALITY OF THE IBERIAN PIG CARCASE (Q3178964): Difference between revisions

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(‎Removed claim: summary (P836): Currently, there are several methods for grading pig carcases in Spain. These methods and equipment are calibrated to determine the lean % of the white pig carcase, weighing between 60 and 120 kg. However, for Iberian, there is no method of grading carcasses according to lean %. This is due to the lack of interest of manufacturers and traders of equipment authorised for classification, as the potential market for this breed is small._x000D_ Ho...)
Property / summary
Currently, there are several methods for grading pig carcases in Spain. These methods and equipment are calibrated to determine the lean % of the white pig carcase, weighing between 60 and 120 kg. However, for Iberian, there is no method of grading carcasses according to lean %. This is due to the lack of interest of manufacturers and traders of equipment authorised for classification, as the potential market for this breed is small._x000D_ However, for Incarlopsa, it is essential to know the quality of the carcass and noble parts of Iberians slaughtered using an objective, fast and reliable method that can be used in the same production line. This would make it possible to assign each channel to the most convenient production process for each category, in addition to rewarding or penalising suppliers based on the general quality of the channel and the noble parts in particular._x000D_ That said, the overall technical objective of the project is to develop a new procedure for sorting, in real time and in the same line of sacrifice, the main primary cuts of the carcass, without having to dissect it, depending on the weight, lean and fat content of each piece individually, by magnetic induction. The business objective is to reduce the production costs associated with the production of Iberian products by creating uniform batches of product in weight, lean tone and fat to be able to apply curing processes adapted to the characteristics of each piece and increase the quality._x000D_ Thus, Incarlopsa has designed a project with 2 activities: (I) Development of the calibration of magnetic induction technology to determine the lean % of Iberian carcasses; (II) Development of correlations between lean % and fatty acid profile of meat by magnetic induction. To implement the project, the following will be assisted by: UCM, Lenz and IMASDE. (English)
 
Property / summary: Currently, there are several methods for grading pig carcases in Spain. These methods and equipment are calibrated to determine the lean % of the white pig carcase, weighing between 60 and 120 kg. However, for Iberian, there is no method of grading carcasses according to lean %. This is due to the lack of interest of manufacturers and traders of equipment authorised for classification, as the potential market for this breed is small._x000D_ However, for Incarlopsa, it is essential to know the quality of the carcass and noble parts of Iberians slaughtered using an objective, fast and reliable method that can be used in the same production line. This would make it possible to assign each channel to the most convenient production process for each category, in addition to rewarding or penalising suppliers based on the general quality of the channel and the noble parts in particular._x000D_ That said, the overall technical objective of the project is to develop a new procedure for sorting, in real time and in the same line of sacrifice, the main primary cuts of the carcass, without having to dissect it, depending on the weight, lean and fat content of each piece individually, by magnetic induction. The business objective is to reduce the production costs associated with the production of Iberian products by creating uniform batches of product in weight, lean tone and fat to be able to apply curing processes adapted to the characteristics of each piece and increase the quality._x000D_ Thus, Incarlopsa has designed a project with 2 activities: (I) Development of the calibration of magnetic induction technology to determine the lean % of Iberian carcasses; (II) Development of correlations between lean % and fatty acid profile of meat by magnetic induction. To implement the project, the following will be assisted by: UCM, Lenz and IMASDE. (English) / rank
Normal rank
 
Property / summary: Currently, there are several methods for grading pig carcases in Spain. These methods and equipment are calibrated to determine the lean % of the white pig carcase, weighing between 60 and 120 kg. However, for Iberian, there is no method of grading carcasses according to lean %. This is due to the lack of interest of manufacturers and traders of equipment authorised for classification, as the potential market for this breed is small._x000D_ However, for Incarlopsa, it is essential to know the quality of the carcass and noble parts of Iberians slaughtered using an objective, fast and reliable method that can be used in the same production line. This would make it possible to assign each channel to the most convenient production process for each category, in addition to rewarding or penalising suppliers based on the general quality of the channel and the noble parts in particular._x000D_ That said, the overall technical objective of the project is to develop a new procedure for sorting, in real time and in the same line of sacrifice, the main primary cuts of the carcass, without having to dissect it, depending on the weight, lean and fat content of each piece individually, by magnetic induction. The business objective is to reduce the production costs associated with the production of Iberian products by creating uniform batches of product in weight, lean tone and fat to be able to apply curing processes adapted to the characteristics of each piece and increase the quality._x000D_ Thus, Incarlopsa has designed a project with 2 activities: (I) Development of the calibration of magnetic induction technology to determine the lean % of Iberian carcasses; (II) Development of correlations between lean % and fatty acid profile of meat by magnetic induction. To implement the project, the following will be assisted by: UCM, Lenz and IMASDE. (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 20:28, 12 October 2021

Project Q3178964 in Spain
Language Label Description Also known as
English
DEVELOPMENT OF MAGNETIC INDUCTION TECHNOLOGY FOR DETERMINING THE QUALITY OF THE IBERIAN PIG CARCASE
Project Q3178964 in Spain

    Statements

    country
    Spain
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    EU contribution
    396,644.8 Euro
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    budget
    495,806.0 Euro
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    co-financing rate
    80.0 percent
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    start time
    17 May 2019
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    end time
    16 May 2021
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    beneficiary name (string)
    INDUSTRIAS CARNICAS LORIENTE PIQUERAS, S.A.
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    beneficiary
    Q3152073
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    coordinate location

    40°0'31.00"N, 3°0'36.79"W
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    postal code
    16203
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    summary
    Actualmente, existen varios métodos para la clasificación de canales de cerdo en España. Dichos métodos y equipos están calibrados para determinar el % magro de la canal de cerdo blanco, con pesos entre 60 y 120 kg. Sin embargo, para Ibérico, no hay ningún método de clasificación de canales según % magro. Esto es debido a la falta de interés de las empresas fabricantes y comercializadoras de equipos autorizados para la clasificación, pues el mercado potencial para esta raza es pequeño._x000D_ Sin embargo, para INCARLOPSA, resulta esencial conocer la calidad de la canal y de piezas nobles de los ibéricos sacrificados mediante un método objetivo, rápido y fiable que pueda emplearse en la misma línea de producción. Esto permitiría destinar cada canal al proceso productivo más conveniente para cada categoría, además de premiar o penalizar a proveedores en función de la calidad general de la canal y de las piezas nobles en particular._x000D_ Dicho esto, el objetivo general técnico del proyecto es el desarrollo de un nuevo procedimiento de clasificación, a tiempo real y en la misma línea de sacrificio, de los principales cortes primarios de la canal, sin necesidad de diseccionarla, en función del peso, contenido magro y graso de cada pieza de manera individual, mediante inducción magnética. El objetivo empresarial consiste en disminuir los costes de producción asociados a la elaboración de productos Ibéricos mediante la creación de lotes de producto uniformes en peso, tono magro y graso para así poder aplicar procesos de curación adaptados a las características de cada pieza y aumentar la calidad._x000D_ Así, INCARLOPSA ha diseñado un proyecto con 2 actividades: (i) Desarrollo de la calibración de la tecnología de inducción magnética para determinar el % magro de las canales de ibérico; (ii) Desarrollo de correlaciones entre el % magro y perfil ácidos grasos de la carne mediante inducción magnética. Para ejecutar el proyecto, se contará con la colaboración de: UCM, Lenz e IMASDE. (Spanish)
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    location (string)
    Tarancón
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    Identifiers

    Spanish Kohesio ID
    IDI-20190626
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