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Imprint
Minimal processing in automated process chains of meat processing using the example of secondary cuts of pork (ham)
Collaborative Project
Project code:
DFG/AiF-Cl uster 4
Contract period:
01.06.2010
- 31.05.2013
Budget:
2965050 Euro
Coordinating institution:
Chair of Fluid Mechanics
no details
Collaborative Projects
Minimal processing in automated secondary cutting of pork
Leading institution:
Chair of Fluid Mechanics
Research projects
Physical imaging of structure and texture recognition in meat processing
Leading institution:
Institute of Brewing- und Beverage Technology
Research projects
Cleaning and hygiene-oriented machine concept for an integrated implementation of minimal processing in the meat processing
Leading institution:
Fraunhofer Applications Center for Processing Machinery and Packaging Technology
Research projects
Differentiation of autofluorescence signatures for online detection of bacterial contaminants in automated meat cutting
Leading institution:
ATB Department 6 Horticultural Engineering
Research projects
Fundamental investigations on Raman sensing of lactate for an automated evaluation of the quality of meat in the process chain
Leading institution:
Research Centre for Food Quality
Research projects
Development of analytical methods for establishing an online-enabled assessment of meat
Leading institution:
MRI - Department of Safety and Quality of Meat
