SHOCKMEAT
Development of Shock Wave Technology for Packed Meat
| Coordinatore | DEUTSCHES INSTITUT FUER LEBENSMITTELTECHNIK
Organization address
address: PROF VON KLITZING STRASSE 7 contact info |
| Nazionalità Coordinatore | Germany [DE] |
| Sito del progetto | http://www.shockmeat.eu |
| Totale costo | 1˙742˙058 € |
| EC contributo | 1˙311˙700 € |
| Programma | FP7-SME
Specific Programme "Capacities": Research for the benefit of SMEs |
| Code Call | FP7-SME-2011 |
| Funding Scheme | BSG-SME |
| Anno di inizio | 2012 |
| Periodo (anno-mese-giorno) | 2012-01-01 - 2014-04-30 |
Partecipanti
| # | ||||
|---|---|---|---|---|
| 1 |
DEUTSCHES INSTITUT FUER LEBENSMITTELTECHNIK
Organization address
address: PROF VON KLITZING STRASSE 7 contact info |
DE (QUAKENBRUECK) | coordinator | 74˙560.00 |
| 2 |
PROMATEC FOOD VENTURES BV
Organization address
address: ROOTVEN 24A contact info |
NL (BLADEL) | participant | 530˙919.75 |
| 3 |
HIMMERLANDSKOD AS
Organization address
address: MEJERIVEJ 7 contact info |
DK (FARSO) | participant | 310˙121.78 |
| 4 |
SCHEYER VERPACKUNGSTECHNIK GMBH
Organization address
address: TREIETSTRASSE 9-12 contact info |
AT (KLAUS WEILER) | participant | 178˙969.66 |
| 5 |
HVIDEBAEK SLAGTERI AS
Organization address
address: INDUSTRIVEJ 17D UBBY contact info |
DK (JERSLEV SJAELLAND) | participant | 158˙787.11 |
| 6 |
OSTERREICHISCHES FORSCHUNGINSTITUT FUR CHEMIE UND TECHNIK
Organization address
address: FRANZ GRILL STRASSE 5 contact info |
AT (WIEN) | participant | 44˙153.95 |
| 7 |
TEKNOLOGISK INSTITUT
Organization address
address: GREGERSENSVEJ 1 contact info |
DK (TAASTRUP) | participant | 14˙187.75 |
Mappa
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Obiettivo del progetto (Objective)
'In recent years the consumer demand has shifted towards convenient, easy to prepare meat products. In Europe mainly multiple use cattle varieties (milk and meat production) are raised, providing a small amount of tender meat pieces applicable for steak production, only. To produce beef and pork meat with sufficient quality for preparation of convenience food like steaks usually a post-mortal ripening is applied. Due to a time requirement of 14 to 21 days, meat maturation causes significant storage and energy costs. In pilot scale tests it was shown, that hydrodynamic shock wave treatment results in an accelerated meat maturation and allows tremendous improvements of meat quality and economic situation of SME meat producers. But up to now shock wave technology is not marketable. The lack of industry ready equipment, the knowledge of the process-product interactions as well as suitable packaging material limit an industrial application of the technique so far. In an interdisciplinary cooperation of SMEs and RTD-Performers ShockMeat will bridge the gap from research to industrial implementation of the technique by - development of an innovative industry ready shock wave equipment including meat handling, - identification of key processing parameters and elaboration of process-product interactions, - development of technology adapted packaging material, - deriving cost models and demonstration activities. With an annual turnover of approx. 202 million Euro meat industry is the most important sector of European food industry. By enhancing meat maturation product quality will be improved and processing costs reduced. ShockMeat will contribute to improve the competitiveness of SME in the area of meat processing, equipment manufacturing as well as packaging material. The consumer will benefit from meat products which are of higher quality (lower salt content, good texture, more tender, extended shelf life).'
Introduzione (Teaser)
Recent research has shown that the use of shock waves can speed up the ageing process traditionally used to improve meat texture and flavour. In light of this, scientists are working towards a shock-wave generator prototype for the meat industry.
Descrizione progetto (Article)
The EU meat market is worth approximately EUR 202 billion annually, and aged meat makes up a growing portion of that value. But, meat ageing takes up to three weeks, which means the cost of storage and energy can be quite high.
Since shock-wave treatment seems to be a viable alternative, the EU-funded 'Development of shock wave technology for packed meat' (http://www.shockmeat.eu (SHOCKMEAT)) project was established to advance the necessary equipment for industry. The equipment will be used for the maturation of both beef and pork products.
Researchers have already carried out comprehensive testing of various aspects of shock-wave generation, including pressure distribution, voltage levels and its effects on meat. They have also completed the design requirements for the prototype.
In order to test the prototype once it is built, the team will at first use gelatine, before moving on to various cuts of actual meat. They have also settled on polyamide and polyethylene bags of various sizes to package the treated meat.
It is expected that the product of this research will accelerate processing time and improve product offerings. In addition, it could even result in reducing the sodium content of commercial meat products.