ULTRATENDER

Non-Invasive high power ultrasound (HPU) processing method for meat tenderization

Coordinatore	TECNOLOGIAS AVANZADAS INSPIRALIA SL    more  Organization address address: CALLE MIGUEL VILLANUEVA 2 6 PISO PUERTA 3 city: LOGRONO postcode: 26001 contact info Titolo: Mrs. Nome: Esther Cognome: Castellanos Email: send email Telefono: +34 914170457
Nazionalità Coordinatore	Spain [ES]
Totale costo	1˙392˙335 €
EC contributo	1˙070˙030 €
Programma	FP7-SME Specific Programme "Capacities": Research for the benefit of SMEs
Code Call	FP7-SME-2013
Funding Scheme	BSG-SME
Anno di inizio	2013
Periodo (anno-mese-giorno)	2013-10-01   -   2015-09-30

 Partecipanti

#	participant	country	role	EC contrib. [€]
1	TECNOLOGIAS AVANZADAS INSPIRALIA SL  Organization address address: CALLE MIGUEL VILLANUEVA 2 6 PISO PUERTA 3 city: LOGRONO postcode: 26001 contact info Titolo: Mrs. Nome: Esther Cognome: Castellanos Email: send email Telefono: +34 914170457	ES (LOGRONO)	coordinator	30˙113.00
2	LINCIS SOLUCOES INTEGRADAS PARA SISTEMAS DE INFORMACAO LDA  Organization address address: Av Senhor Da Paciencia 36 B city: BRAGA postcode: 4705-448 contact info Titolo: Mr. Nome: Adelino Cognome: Silva Email: send email Telefono: +351 253048850	PT (BRAGA)	participant	335˙141.00
3	INDUSTRIAS CARNICAS ALONSO S.L.  Organization address address: Ctra. Alcaudete 20 city: ALCAUDETE DE LA JARA postcode: 45662 contact info Titolo: Mr. Nome: Gabriel Cognome: Alonso Garcia Email: send email Telefono: +34 925853022	ES (ALCAUDETE DE LA JARA)	participant	332˙887.95
4	RI LAVO SRL  Organization address address: VIA VITTORIO EMANUELE II 36 city: MONZA postcode: 20900 contact info Titolo: Mr. Nome: Paolo Cognome: Cirillo Email: send email Telefono: 393489000000	IT (MONZA)	participant	215˙495.14
5	LAVO SRL  Organization address address: PIAZZA SAN GIACOMO 14 city: GIUSSANO postcode: 20833 contact info Titolo: Mr. Nome: Attilio Cognome: Tagliabue Email: send email Telefono: 390363000000 Fax: 390363000000	IT (GIUSSANO)	participant	141˙394.91
6	DEUTSCHES INSTITUT FUER LEBENSMITTELTECHNIK  Organization address address: PROF VON KLITZING STRASSE 7 city: QUAKENBRUECK postcode: 49610 contact info Titolo: Mrs Nome: Kerstin Cognome: Lienemann Email: send email Telefono: +32 225022637	DE (QUAKENBRUECK)	participant	9˙028.00
7	Asociacion para la investigacion de la industria carnica de la rioja  Organization address address: CARRETERA NACIONAL 120 KM 22.8 city: ALESON LA RIOJA postcode: 26315 contact info Titolo: Mr. Nome: Emilio Cognome: San Martín García Email: send email Telefono: +34 941369263	ES (ALESON LA RIOJA)	participant	5˙970.00

Mappa

 Word cloud

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 Obiettivo del progetto (Objective)

'Meat tenderness has long being recognized as the most important attribute of meat, greatly influencing consumer acceptability. After meat slaughtering, shortening of the muscle protein fibers causes the meat to become tough (“rigor mortis”). For meat to become enough tender to be sold to the final consumer, it has to be under chilling storage for a period ,between 7-90 days, resulting in high meat processing costs, along with high energy consumption. A variety of chemical, physical and mechanical methods are currently available for tenderizing meat, although they have not fulfilled meat processors requirements in terms of production costs and modification of the meat or organoleptic properties. The most promising technique for meat tenderization is High Power Ultrasound. It significantly reduces the aging period, being a low-cost non-invasive technique, avoiding changes in the organoleptic properties of meat. However, commercially application of HPU for tenderization is not available since current studies have not taken into consideration the natural variation on muscle size, animal type, meat cuts and geometry. UltraTender intends to develop an optimized process for beef meat tenderization by high power ultrasounds, covering a wide range of meat cuts with different tenderness grades, geometries and sizes. Our main objectives will be: - To develop the most appropriate high power ultrasound protocol for each meat sample in order to provide a uniform tenderizing effect. - To create a Prediction software tool with 80% reliability using Matlab to define the parameters for the selection of the ultrasound protocols for each meat cut. Our optimized tenderization process will lead to a time reduction up to 80% of the whole tenderization process for a wide range of meat cuts and animal types. This will lead to 60% production costs reduction increasing profit margins of fresh meat products by 4.5€/Kg.'

Introduzione (Teaser)

Enjoying a buttery soft steak costs a lot. Consumers will usually pay more for a very tender piece of meat.