SHOCKMEAT

Development of Shock Wave Technology for Packed Meat

Coordinatore	DEUTSCHES INSTITUT FUER LEBENSMITTELTECHNIK    more  Organization address address: PROF VON KLITZING STRASSE 7 city: QUAKENBRUECK postcode: 49610 contact info Titolo: Dr. Nome: Volker Cognome: Heinz Email: send email Telefono: +49 5431 183 232 Fax: +49 5431 183 114
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

#	participant	country	role	EC contrib. [€]
1	DEUTSCHES INSTITUT FUER LEBENSMITTELTECHNIK  Organization address address: PROF VON KLITZING STRASSE 7 city: QUAKENBRUECK postcode: 49610 contact info Titolo: Dr. Nome: Volker Cognome: Heinz Email: send email Telefono: +49 5431 183 232 Fax: +49 5431 183 114	DE (QUAKENBRUECK)	coordinator	74˙560.00
2	PROMATEC FOOD VENTURES BV  Organization address address: ROOTVEN 24A city: BLADEL postcode: 5531 MB contact info Titolo: Mr. Nome: Mark Cognome: De Boevere Email: send email Telefono: +31 4 97330057	NL (BLADEL)	participant	530˙919.75
3	HIMMERLANDSKOD AS  Organization address address: MEJERIVEJ 7 city: FARSO postcode: 9640 contact info Titolo: Mr. Nome: Søren Cognome: Andersen Email: send email Telefono: 4596490300 Fax: 4596490310	DK (FARSO)	participant	310˙121.78
4	SCHEYER VERPACKUNGSTECHNIK GMBH  Organization address address: TREIETSTRASSE 9-12 city: KLAUS WEILER postcode: 6833 contact info Titolo: Mr. Nome: Jürgen Cognome: Wiesenegger Email: send email Telefono: +43 5523 62505 Fax: +43 5523 62505 28	AT (KLAUS WEILER)	participant	178˙969.66
5	HVIDEBAEK SLAGTERI AS  Organization address address: INDUSTRIVEJ 17D UBBY city: JERSLEV SJAELLAND postcode: 4490 contact info Titolo: Mr. Nome: Peter Cognome: Søgaard Email: send email Telefono: 4559596200	DK (JERSLEV SJAELLAND)	participant	158˙787.11
6	OSTERREICHISCHES FORSCHUNGINSTITUT FUR CHEMIE UND TECHNIK  Organization address address: FRANZ GRILL STRASSE 5 city: WIEN postcode: 1030 contact info Titolo: Dr. Nome: Johannes Cognome: Bergmair Email: send email Telefono: 4317980000000 Fax: 4317980000000	AT (WIEN)	participant	44˙153.95
7	TEKNOLOGISK INSTITUT  Organization address address: GREGERSENSVEJ 1 city: TAASTRUP postcode: 2630 contact info Titolo: Ms. Nome: Rie Cognome: Sørensen Email: send email Telefono: +45 7220 2715 Fax: 4572202744	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.