Module III - Product development
|
The objective of module III is to develop innovative technologies for improved pork products to match consumer demands in relation to quality, nutrition, and convenience. Safer carpaccio and enhanced pork as well as nutritionally improved sliced fermented sausages, cooked ham and emulsified meat products will be developed. |
Module coordinator
Dr. Jacint Arnau
| Institution: |
Inst. for Food and Agricultural Research and Technology |
| Address: |
Granja Camps i Armet s/n |
| City and zipcode: |
17121 |
| Country: |
Spain |
| Website: |
www.irta.es |
| Email: |
|
| Phone: |
00 34 972 630052 |
| Fax: |
00 34 972 630373 |
|
Nutritional quality will be increased by reducing the levels of sodium and fat and by adding health promoting ingredients such as flavonoids, phytosterols, fibers, prebiotics and probiotic cultures in fermented sausages, cooked products and breakfast sausages.
The meat factor known to improve non-heme iron absorption will be characterised and used as a functional ingredient in pork based functional foods. It is expected to obtain processing guidelines for safe pork products with lower fat and salt content, containing health promoting ingredients.
Quality of pork and pork products is expected to be optimised by
-
Relating genetic markers with composition and sensoric traits of cooked loin and dry-cured ham
-
Developing new technologies to improve drying quality and safety in fermented sausages
-
Improving texture through changes in fat fraction using new enzyme technology approaches.
Convenience pork products will be developed by optimising the combination of minimal processing, hurdle technology for reducing microbial growth and active packaging. |
Carsten Gydahl-Jensen, - last update:17 September 2008