| Rapid cooling of cooked meats without compromising quality.
Sausages Daza actively participates as partner in the project funded Coolmeat the European Union, the project aims to produce a system that can cool the meat quickly and safely without compromising taste and texture of meat. For meat producers, the cooling of the meat once codida is a real challenge conventional methods to cool the meat, time consuming and not easy for producers to comply with the "cold cooking" guidelines to minimize the growth of any pathogens that may have survived the cooking process. In view of this, the meat industry continually seeks quick methods of cooling. The project consists of five SMEs CoolMeat of cooked meat producers and equipment manufacturers in Europe, have joined forces with three research providers to work together for a two-year project, funded by the Seventh Framework Programme European Commission to develop a system for meat refrigeration, based on a novel technique known as immersion vacuum cooling (IVC), with its basis in research conducted by University College Dublin. Partners who are part of this project believe that "It is a great opportunity to participate in this project, we need that many manufacturers of meat and cooked sausages make every effort to respond to our questionnaire online to be sure that we are designing the best and most versatile unit can to meet the needs of the industry from cooked meat. All responses will be treated confidentially and will be used exclusively for this project " http://surveys.iris.cat/index.php?sid=23257&lang=en The project objective is to provide COOLMEAT thousands of manufacturers of chilled products in Europe, with half technologically advanced, robust, less expensive and faster cooling of cooked meats and sausages. The combination of rapidly changing times with lower mass loss allow manufacturers to obtain a high overall quality in terms of safety, sensory and physical disabilities. All these advantages will increase productivity and profitability, while at the same time raise the quality level. In turn, European consumers will benefit from insurance sausages.
|
| Project CoolMeat |
