INNOVAMAD - Demonstration of innovative tools to produce matured beef and pork and improve the competitiveness of companies in the Catalan meat sector

The production of dry-aged meat is a growing practice in the Catalan beef and pork sector, which consists of storing meat in refrigeration for sufficiently long periods to substantially improve its sensory characteristics. The facilities, environmental conditions (temperature, humidity) and the initial characteristics of the meat itself will determine how efficient this process is, resulting in a high-quality product that is safe for consumers.

However, poor practice during the process can compromise its economic viability and produce unhealthy meat. The use of innovative tools (monitoring of weight loss in cuts, use of NIRS-LOW COST technology and predictive microbiology) can facilitate control of the process.

During this project, we aim to demonstrate the applicability of these innovative tools in the meat sector to selected companies that will produce matured meat from their own raw materials and in the meat sector in general, which will be able to participate in the demonstration sessions organised within the framework of the project.

Action of the Strategic Plan of the PAC 2023-2027 co-funded by: