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Safety, technology and analysis of raw fermented formed meat products
Project
Project code: MRI-FL-08-230
Contract period: 01.01.2013
- 31.03.2016
Purpose of research: Applied research
In the retail shelves, dry-cured meat products can be found that are produced from more or less small pieces of meat – similar to formed cooked ham products. These small meat pieces individually would not be marketable as dry-cured ham. Thus, there is currently considerable uncertainty with regard to consumer and product safety, consumer deception and legal opinion of these products for both the consumer and the surveillance authorities. The aim of the project is to develop possible manufacturing procedures for dry-cured formed ham using different binding systems (e.g. transglutaminase), to characterise them by physicochemical analysis and to subject them to a microbiological risk analysis to ensure product safety. In terms of consumer deception detection methods should be developed and validated.
Section overview
Subjects
- Food Chemistry
- Food microbiology
