Opticarn - Optimization of the storage conditions of the meat of different species to improve the sensory quality and the useful life, applying specific protocols of maturation

The objective of the Opticarn working group is to optimise the storage conditions of meat from different species (cattle, sheep, pigs and rabbits) in order to improve its sensory quality and shelf life, using innovative maturation strategies tailored to each case.

The production of matured meat is a process that improves the sensory characteristics of the meat. Specifically, the meat becomes more tender, its juiciness increases, and the aromas, smells and flavours characteristic of the meat are concentrated and enhanced, while at the same time improving its acceptance among restaurateurs and consumers.

In recent years, the meat sector’s need to enhance the value of meat has sparked interest in these practices, not only in vacuum maturation, but also in dry maturation. This interest is accompanied by growing consumer interest in quality meat and advances in preservation and packaging technologies that have made it possible to increasingly control the process. This project aims to use maturing strategies on meat from different species (beef, lamb, pork and rabbit) to improve its sensory quality and shelf life.

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