CARTIF Projects
CARNIQUS
Application of new methodologies in fresh and cooked meat products to assurance their shelf life.
Description
CARNIQUS emerges as a response to the current needs of the meat sector in terms of meticulous control of those parameters directly involved in the deterioration of its products.
Based on NIRS technologies and the use of different chemometrics tools, the aim is to obtain global classification models of the final packaged product according to theirshelf-life thresholds in terms of microbiological charge and lipid oxidation of the products.
CARNIQUS is also working on curbing the photo-oxidation that occurs during the display of the meat products in refrigerated display cabinets in retail outlets, and testing sustainable barrier solutions to compensate for this effect and maintain the shelf life of the products.
Objectives
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- To develop an on-line measurement system to predict the shelf-life of fresh and cooked meat products, in terms of microbiological load and lipid oxidation of the products, respectively.
- To evaluate the factors that contribute to the photo-oxidation of fresh and cooked meat products and to validate barrier solutions to extend the shelf life of these products.
Actions
- To develop a rapid analytical method to discriminate cooked meat products according to shelf-life thresholds.
- Develop NIRS prediction models to assess lipid oxidation of fresh meat products to evaluate the degree of spoilage.
- To assess the factors that accelerate the photo-oxidation of cooked meat products in retail displays.
- Plan and validate sustainable barrier solutions that lengthen the shelf life of the product.
Expected Results
- To demonstrate the technical feasibility of near infrared technology to discriminate cooked meat products according to shelf-life thresholds.
- Develop a NIRS predictive model to predict lipid oxidation of fresh meat products.
- To slow-down the photo-oxidation of cooked meat products by tusing natural antioxidants.
Partners
CDTI Misiones de Ciencia e Innovación
Total Budget: 722,302€
CARTIF Budget: 478,236€
Duration: 01/08/2022 – 31/06/2024
Responsible
Maribel Campos Labadíe
Agrifood and Processes Division
Networking
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