X hits on this document

392 views

0 shares

0 downloads

0 comments

114 / 159

SME Specific MeasuresQuality of Life and Management of Living Resources

Exploratory Award

Proposal number EXAW-1999-00947

AcronymMePOSS

Proposal titleExtension of Shelf Life and Reduction of Health Risks for Meat Products by

Application of Oscillating Saturated Steam

AbstractSome kind of meat and meat products bear special risks of microbial infection leading to a

reduced shelf life or even to illness and death. Therefore the number  of pathogenic or

spoilage bacteria on meat has to be kept low. The treatment of meat surfaces with steam

offers a good solution but leads to disadvantages like e.g. colour changes of the treated

surface. A new technique using oscillating saturated steam is promising to further improve

the decontamination effects and to overcome these disadvantages. The objectives of the

project are a log 4 to log 6  reduction of pathogenic bacteria and an extension of shelf life

by 30%. Within the  project the impact of the new technique on pathogenic and spoilage

germs on the  most endangered kinds of meat and meat products will be investigated. The  

SME-partners, a meat-finishing company, a pork deboning factory and an equipment

manufacturer will then work together on the development of an experimental machine.

Key ActionQOL-1.   Key action Food, Nutrition and Health

Start date6/07/2000End date6/07/2001

Intended Step 2 projectCooperative Research (CRAFT)Duration Exploratory Phase6 months

SME CoordinatorMr. Jens WIECHMANNCompany sizeS3

WIECHMANN GMBH FLEISCH- UND WURSTWAREN

Schmiedeweg 1-3

26135 - Oldenburg

Germany

Phone: 4944120844

Fax: 49441204591

Email: wiechmann-gmbh@t-online.de

SME Proposer(s)

SAARLOOS VLEESHANDEL B.V .The NetherlandsS3

IGERMOS-FESSMANN GMBH & CO. KGGermanyS3

Profile of partners for joining the project

Business areas15 - Manufacture of food products and beverages

Commentsa slaughter-house or cutting company producing carcasses or larger pieces of meat, one

end-user with complementary product ranges, e.g. mashed meat, fresh meat sausages, vacuum

packed bacon or poultry, and one or two research partners with substantial experience in

meat processing.

Last update18/6/2001

Document info
Document views392
Page views392
Page last viewedSat Dec 03 16:14:56 UTC 2016
Pages159
Paragraphs5574
Words39087

Comments