TRIMSCAN

TRIMSCAN, making SME meat processors more competitive by using automatic in-line fat analysis in meat trimmings

Coordinatore	LENZ INSTRUMENTS SL    more  Organization address address: CALLE VICTOR PRADERA 45 city: CORNELLA DE LLOBREGAT postcode: 8940 contact info Titolo: Mr. Nome: Juan Manuel Cognome: Rodriguez Email: send email Telefono: +34 931765132 Fax: +34 932049866
Nazionalità Coordinatore	Spain [ES]
Totale costo	1˙435˙299 €
EC contributo	1˙078˙999 €
Programma	FP7-SME Specific Programme "Capacities": Research for the benefit of SMEs
Code Call	FP7-SME-2013
Funding Scheme	BSG-SME
Anno di inizio	2014
Periodo (anno-mese-giorno)	2014-01-01   -   2016-03-31

 Partecipanti

#	participant	country	role	EC contrib. [€]
1	LENZ INSTRUMENTS SL  Organization address address: CALLE VICTOR PRADERA 45 city: CORNELLA DE LLOBREGAT postcode: 8940 contact info Titolo: Mr. Nome: Juan Manuel Cognome: Rodriguez Email: send email Telefono: +34 931765132 Fax: +34 932049866	ES (CORNELLA DE LLOBREGAT)	coordinator	261˙339.43
2	G & M STEEL FABRICATORS LIMITED  Organization address address: COES ROAD INDUSTRIAL ESTATE 14/15 city: DUNDALK contact info Titolo: Mr. Nome: Diarmaid Cognome: Heussaff Email: send email Telefono: +353 429331877 Fax: 353429000000	IE (DUNDALK)	participant	259˙870.68
3	GOLFERA IN LAVEZZOLA SPA  Organization address address: VIA DELL'INDUSTRIA 6/8 city: LAVEZZOLA postcode: 48017 contact info Titolo: Dr. Nome: Mario Cognome: Giacometti Email: send email Telefono: +39 054580615 Fax: 390546000000	IT (LAVEZZOLA)	participant	233˙485.78
4	STEVIA KERESKEDELMI ES SZOLGALTATO KORLATOLT FELELOSSEGU TARSASAG  Organization address address: UTCA ORNAGY 8 city: BUDAPEST postcode: 1143 contact info Titolo: Mr. Nome: Attila Cognome: Somkuti Email: send email Telefono: +36 309608038	HU (BUDAPEST)	participant	221˙521.29
5	TEKNOLOGISK INSTITUT  Organization address address: GREGERSENSVEJ 1 city: TAASTRUP postcode: 2630 contact info Titolo: Mr. Nome: Holger Cognome: Dirac Email: send email Telefono: +45 72202598 Fax: +457220 2744	DK (TAASTRUP)	participant	34˙381.62
6	SASSI SPA  Organization address address: STRADA DELLA SELVA 96 city: COLORNO postcode: 43052 contact info Titolo: Dr. Nome: Laura Cognome: Sassi Email: send email Telefono: +39 0521815641 Fax: +390521 816784	IT (COLORNO)	participant	31˙900.80
7	STAZIONE SPERIMENTALE PER L'INDUSTRIA DELLE CONSERVE ALIMENTARI  Organization address address: VIALE FAUSTINO TANARA 31/A city: PARMA postcode: 43100 contact info Titolo: Dr. Nome: Ermes Cognome: Monica Email: send email Telefono: +39 0521795220 Fax: +39 0521795218	IT (PARMA)	participant	20˙696.00
8	ATEKNEA SOLUTIONS CATALONIA, SA  Organization address address: CALLE VICTOR PRADERA 45 city: CORNELLA DE LLOBREGAT BARCELONA postcode: 8940 contact info Titolo: Ms. Nome: Alicja Cognome: Grzegorzek Email: send email Telefono: +34 932049922 Fax: +34 932049866	ES (CORNELLA DE LLOBREGAT BARCELONA)	participant	15˙803.43

Mappa

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 Obiettivo del progetto (Objective)

Meat trimmings are the main ingredient used for the production of many meat processed products like sausages and hamburgers. The EU is the world’s second largest producer of pork and beef meat trimmings with Tm 17M by year. Trimmings are typically produced at slaughterhouse to be sold in standard bins of 10, 25, 35 and 60 litres. The bins are manually prepared by trained operators to obtain specific fat content. The bins are then paid by meat processors according to the amount of fat, the lower the fat content the higher the market value. However, fat content in meat trimmings is not precise having variations in the order of ±5% which often represents a cause of dispute between the slaughterhouse and the processor. In meat processing, the control of fat in meat trimmings is of vital importance to ensure homogeneity and quality of the final product, to reduce the lean meat over-use and to comply with legislation and customer specifications. A fat variation larger than 3% will produce substantial economic looses and a number of industrial problems. Excessive salt content, poor texture, hard surface, appearance and odour and product spoilage are the most common quality problems. Manual sampling, recipe adjustment, poor binding capacity and problems during slicing of the product are the most important industrial problems. The main goal is to develop a contactless, in-line fat analyser that will automatically determine the fat content in EU standard bins with accuracy better than 1.5%. TRIMSCAN project will provide SME processors and slaughterhouses with a practical tool at an affordable cost to make them more competitive by reducing the expensive lean meat over-use by at least 2% and to avoid the need of time consuming sampling and recipe reformulation. TRIMSCAN will substantially improve and simplify the production processes by homogenising the quality of the final product and by reducing the percentage of rejections in at least 2% due to products that do not meet the legislation and/or customer of specifications. TRIMSCAN represents a real business opportunity for the SMEs of the sector.