The website was just launched.
Tel./fax: +4021-210.91.28;
+4021-211.36.39
The general objective of the project is to elaborate new meat low Na content products by establishing of new functional salt mixtures and selecting raw materials with functional qualities and natural products for taste and flavor enhancing with the scope of improving nutritional quality of meat products.
The 1st objective represents study activities, for development and optimizing of raw materials combinations and technologies for elaboration of optimum formulae of products. The study results will be the structural composition of new meat products elaboration for an adequate technological process to Romanian SMEs, with economic efficiency and in conformity with the consumer requirements.
The 2nd objective is represented by laboratory testing activities of the new compositional structure designed and qualitative evaluation of poultry, salt mixtures and meat products. P2 will organize a micro-test on three Hybro poultry (0-42 day age) lots (100 poultry/lot), kept in an isotherm room, which will be feed with different fodders minerals enriched. Analytical evaluation of raw materials for feed and feed composition (protein, fat, cellulose, fatty acids, vitamins, minerals) will be made. Initially and after experiments meat will analyzed to establish their chemical composition.
Analytical evaluation will be made for meat products by minerals detection (especially Na). Laboratory tests for establishing of biochemical interactions between functional compounds and meat, determination of fatty acids and E vitamin will be achieved.
The 3rd objective means experimental activities of new products and lot test obtaining. Establishing of technological parameters by experimental tests, for new products obtaining. Identification of potential hazard of associated technology for new products obtaining and qualitative evaluation of poultry, salt mixtures and meat products. Complex laboratory analysis for establishing of biochemical markers for new products. Sensory analysis of products. Documentary study, methodologies and experiments.
The 4th objective will be comprised by experimental activities and technology validation, and technological parameters optimizing. Multidisciplinary researches concerning shelf life products establishing and packaging method using. Technical documentation elaboration for meat products with low Na content.
The 5th objective will comprise technological transfer of new technology to industry. Analytic procedure for meat products testing. Impact study of the new technology for low Na content in meat industry and impact study for consumer acceptability of the new products.
The 6th objective will have activities for identification of intellectual property rights on project results within the consortium. Patent documentation elaboration.