DEVELOPMENT OF A NOVEL COOKED MEAT PRODUCT WITH IMPROVED MICROBIOLOGICAL AND ORGANOLEPTIC PROPERTIES (Q3248194)
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Project Q3248194 in Spain
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | DEVELOPMENT OF A NOVEL COOKED MEAT PRODUCT WITH IMPROVED MICROBIOLOGICAL AND ORGANOLEPTIC PROPERTIES |
Project Q3248194 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. Por otro lado, la conservación de los alimentos ha sido un factor limitante para el transporte y el comercio, y por ende para la economía. Asimismo, también ha afectado a las condiciones de vida y a la salud de las zonas alejadas de los centros productores ya que hasta no hace mucho, ciertos alimentos no podían llegar frescos a las zonas de interior. En este sentido, el objetivo principal que la empresa persigue es el desarrollo de un producto cárnico cocido con mayor vida útil y con unas características organolépticas altamente mejoradas, atendiendo principalmente a la terneza y textur (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. On the other hand, food preservation has been a limiting factor for transport and trade, and hence for the economy. It has also affected the living conditions and health in remote areas of producing centers because until recently, certain foods could not get fresh to the inland areas. Here, the main objective that the company pursues is the development of a cooked meat product with a longer shelf life and with a highly improved organoleptic characteristics serving mainly tenderness and texture of the final product, through a method of heat conservation which will minimize the use of preservatives and artificial additives maintain nutritional value. (English)
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Torrent
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Identifiers
20F01020101U_IVCI00000ACPA6259
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