2 European Projects Found
Searched on 125080 European Projects
FINISHED
A novel packaging system for meat safety and shelf-life extension (MEATPACK)
Start date: Dec 1, 2013, End date: Nov 30, 2015,
Meat and poultry products are vehicles for millions of cases of foodborne illness globally each year. Controlling pathogens such as campylobacter, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella, and Yersinia enterocolitica, is a primary goal for industry. Additionally, processors are constantly striving to lengthen product shelf life. However, consumer aversion to traditional chemica ...
Read Project
9
Partners Participants
FINISHED
A novel method for improving the vacuum cooling of cooked meats (COOL-MEAT)
Start date: Oct 1, 2010, End date: Sep 30, 2012,
"In order to minimise the growth of pathogens in the cooked meat industry, strict EU guidelines demand that cooked meat joints including ham, turkey, chicken, pork and beef be cooled within tight time limits post cooking, whereby meat joints should not exceed 2.5 kg and 100 mm in thickness and should be chilled from 74 to 10ºC within 2.5 h after being removed from the cooking process. Conventional ...
Read Project
