PROCURED

PROCURED: Optimization Of The Salting Process For The Production Of Healthier And Higher Quality Dry-Cured Meat Products With Reduced And More Standardized Salt Content

Coordinatore	LENZ INSTRUMENTS SL    more  Organization address address: CALLE VICTOR PRADERA 45 city: CORNELLA DE LLOBREGAT postcode: 8940 contact info Titolo: Dr. Nome: Jacobo Cognome: Alvarez Email: send email Telefono: +34 931765132 Fax: +34 932049866
Nazionalità Coordinatore	Spain [ES]
Totale costo	1˙411˙660 €
EC contributo	1˙036˙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   -   2015-12-31

 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: Dr. Nome: Jacobo Cognome: Alvarez Email: send email Telefono: +34 931765132 Fax: +34 932049866	ES (CORNELLA DE LLOBREGAT)	coordinator	271˙629.03
2	ROSER CONSTRUCCIONES METALICAS SA  Organization address address: CTRA RIUDELLOTS 11 city: CASSA DE LA SELVA postcode: 17244 contact info Titolo: Mr. Nome: Pere Mañe Cognome: Arcos Email: send email Telefono: +34 972 460 434 Fax: +34 972 46 37 00	ES (CASSA DE LA SELVA)	participant	198˙710.73
3	STRASSER GMBH & CO KG  Organization address address: GEWERBERSTRASSE 1 city: NUSSDORF AM HAUNSBERG postcode: 5151 contact info Titolo: Mr. Nome: Stefan Cognome: Strasser Email: send email Telefono: +43 6502500014 Fax: +436272 6184 20	AT (NUSSDORF AM HAUNSBERG)	participant	184˙149.52
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	174˙066.20
5	F.LLI GALLONI SPA  Organization address address: VIA ROMA 84 city: LANGHIRANO postcode: 43013 contact info Titolo: Mr. Nome: Carlo Cognome: Galloni Email: send email Telefono: +39 0521354211 Fax: 390521000000	IT (LANGHIRANO)	participant	79˙481.76
6	JAMONES CENTELLES SL  Organization address address: P.I. LA GAVARRA C/ Can Minguet city: Centelles postcode: 8540 contact info Titolo: Mr. Nome: Carlos Cognome: Boadas Email: send email Telefono: +34 938881032	ES (Centelles)	participant	69˙242.59
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 3521795220 Fax: 390522000000	IT (PARMA)	participant	29˙326.53
8	INSTITUT DE RECERCA I TECNOLOGIA AGROALIMENTARIES.  Organization address address: Passeig de Gracia, 44 3 planta city: BARCELONA postcode: 8007 contact info Titolo: Mr. Nome: Jordi Cognome: De La Cuesta Fernández Email: send email Telefono: +34 934674040	ES (BARCELONA)	participant	23˙547.17
9	ATEKNEA SOLUTIONS CATALONIA, SA  Organization address address: CALLE VICTOR PRADERA 45 city: CORNELLA DE LLOBREGAT BARCELONA postcode: 8940 contact info Titolo: Mrs. Nome: Alicja Cognome: Grzegorzek Email: send email Telefono: +34 932049922 Fax: +34 932049866	ES (CORNELLA DE LLOBREGAT BARCELONA)	participant	6˙846.47

Mappa

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 Obiettivo del progetto (Objective)

'Salt is used across Europe in the production of a wide variety of dry-cured meat products, which are not only important because of their high economic value, but also due to historical, cultural, and gastronomical reasons. Among them, the different varieties of dry-cured ham produced in many European countries are the most notable and economically relevant examples. In spite of their overall nutritional and gastronomical properties, the high sodium content in dry-cured products has become a major concern in terms of public health. Recently, the enhancement of the consumer awareness of the health effects of a salt rich diet has increased the market demand for reduced sodium food products. However, the development of these segments has proved to be a major technological challenge for the sector, due to the irreproducibility of the salting process. The heterogeneity of the resulting product is also responsible for substantial economic losses due to the fact that part of the production does not meet the expected quality standards. Besides, it reduces significantly the yield in the production of sliced products. The main goal of this project is to develop a pre-competitive salting control platform to enable an accurate control of the salting stage in the production of dry-cured meat, which will ultimately result in a more homogeneous and standardized salt content in the final product, and will enable developing new product segments with reduced salt content. The proposed solution integrates different novel in-line meat inspection technologies, and uses a Neural Network to determine optimum salting parameters. The project consortium brings together a group of leading SMEP in the sector of services and machinery for the meat processing industry, with the objective to develop after the project a commercial solution demanded by customers. The consortium also includes Meat Processors, which will be involved in the validation of the technology, and leading Research groups.'