Pilot 6: Development of non invasive technologies for assessment of fat content in order to select good meat quality
On-line, non-destructive technologies are in the focus in order to assess fat content of fresh loins and green hams from different genetic lines and carcass weights.
The information about the fat content is very important regarding:
- the amount of added salt
- diffusion mechanisms
- processing weight losses
- the degree of salt concentration in the final product (e.g. technical and nutritional topics).
Therefore the results provided by the pilot chain are important for several companies within the pork processing sector, especially at abattoir or dry-cured meat industry.
The team of the sixth pilot chain consists of the following partners:
Business partner:
Italcarni Società Cooperativa Agricola
CRPA SPA (Centro ricerche produzioni animali s.p.a.)
Stazione Sperimentale per l’industria delle conserve alimentari
Research partner:
IRTA (institut de recerca i tecnologia agroalimentaries)
Coordination:
GIQS e.V. (Trans Border Integrated Quality Assurance)
