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Minimal processing in automated process chains of meat processing using the example of secondary cuts of pork (ham)

Collaborative Project


Project code: DFG/AiF-Cluster 4
Contract period: 01.06.2010 - 31.05.2013
Budget: 2965050 Euro
Coordinating institution: Chair of Fluid Mechanics

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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

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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

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Differentiation of autofluorescence signatures for online detection of bacterial contaminants in automated meat cutting

Leading institution: ATB Department 6 Horticultural Engineering

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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

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Development of analytical methods for establishing an online-enabled assessment of meat

Leading institution: MRI - Department of Safety and Quality of Meat

Research projects

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