Technology assessment to eight Asturian meat processing companies, consisting of a diagnosis,an improvement plan and product development aimed to:
- improve the yields in meat products
- improve the organoleptic quality
- increase the shelf life of the meat products
- develop healthier… 17/09/2015
Development of a new active recyclable film for food packaging. Oxigen is a key factor restricting the shelf life of food productos. This filmacts as an oxygen removal system in packed food, in order to stop food oxidation processes and… 17/09/2015
Global solution for slaughterhouses and phytosanitary sector: treatment of meat waste category 3 in order to obtain a high value product with biopesticide properties. The project consisted of the caracterization of cat. 3 meat waste, the design of… 17/09/2015
Feasibility study to address the evolution of Listeria monocytogenes vs different curves of pH decrease and behaviour over the time in meat products, of different sizes and maturation degrees.
Pelayo González González (email@example.com)
Performance of seminars for the dissemination of the NAOS Strategy, as well as the new standard consumer information regarding salt reduction in meat processing.
Mayte Villastrigo Unibaso (firstname.lastname@example.org)