based on the selection of the most suitable raw material and real-time monitoring of the conditions of the room (MATURATION).
- Objective: The main objective of the project is to obtain beef of high sensory quality through an innovative system of mature meat production that allows the control of technical environmental parameters in real time. The specific objectives of the project are:
• Identify the optimal ripening conditions.
• Optimize the raw material selection process.
• Optimize a dry ripening system from a prototype designed to control technical parameters of the process in real time.
• Apply predictive microbiology tools to minimize the risk of growth of pathogenic microorganisms.
• Develop an integrated information system that facilitates decision-making during the process.
- Help: Realization of Innovative Pilot Projects by the Operational Groups of the European Association for Innovation (AEI) in the field of agricultural productivity and sustainability.