DEVELOPMENT OF A NOVEL RANGE OF CURED RAW MEAT PRODUCTS WITH IMPROVED ORGANOLEPTIC CHARACTERISTICS AND SHELF LIFE. (Q3248202)
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Project Q3248202 in Spain
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | DEVELOPMENT OF A NOVEL RANGE OF CURED RAW MEAT PRODUCTS WITH IMPROVED ORGANOLEPTIC CHARACTERISTICS AND SHELF LIFE. |
Project Q3248202 in Spain |
Statements
1,650.0 Euro
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3,300.0 Euro
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50.0 percent
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1 January 2016
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30 September 2017
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INDUSTRIAS CARNICAS LA COPE, S.A.
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39°26'12.01"N, 0°27'56.23"W
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46244
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La conservación de los alimentos es una de las disciplinas de la tecnología de alimentos que más importancia reviste puesto que afronta y plantea soluciones a uno de los principales problemas que poseen los alimentos. En este sentido se estima que actualmente un 20% de los alimentos producidos se desechan antes de poder ser consumidos debido a que sobrepasan su vida útil y ya no son aptos para consumo. En este sentido, el objetivo principal que la empresa persigue la empresa a través del presente proyecto es el desarrollo de productos cárnicos crudo curados más saludables y naturales, introduciendo aditivos más naturales, que aporten propiedades capaces de incrementar la conservación y durabilidad de los productos, garantizando una mayor vida útil del producto. A este reto se une la necesidad de garantizar que las propiedades físico-químicas y organolépticas no sean modificadas, lo que puede provocar el rechazo de los consumidores y mermar considerablemente la capacidad competitiva d (Spanish)
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The food preservation is one of the disciplines of food technology since more importance is facing and proposes solutions to one of the main problems that have food. In this sense it is estimated that 20% of the food produced is thrown away before they can be consumed because it exceeded its useful life and are no longer fit for consumption. In this regard, the main objective that the company pursues the company through this project is the development of healthier and natural meat products raw cured by introducing more natural additives to provide properties able to increase conservation and durability of products, ensuring greater product life. This challenge binds the need to ensure that the physico-chemical and organoleptic properties are not modified, which may cause rejection of consumers and significantly impair the competitiveness of the company. Consequently, the specific objectives to be achieved with the development of this project are as follows: - Study and development of n (English)
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Torrent
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Identifiers
20F01020101U_IVCI00000ACPA6257
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