New r & d project to adapt the crudos-curados sausages matured to new consumption habits

In response to this trend, the Catalan Federation of industries of meat (FECIC) and IRTA have just set up a project of research and development, whose objective is the adapted the traditional matured crudos-curados sausages to new consumption habits.

With the acronym of EMBUMAD, the project has a budget of EUR 2 million granted by the Centre for Industrial technological development (CDTI) and will take place thanks to the incorporation of 29 Catalan meat companies. Participation by IRTA is carried out through the subprogrammes on technology and food safety.

Through this programme of cooperation between public and private stakeholders expect little acidic, less dry meat products and with reduced salt content that those commonly found in the market. The finaldiad is the place on the market sausage cured with a shelf life adequate to new processes and able to maintain the typical organoleptic and technological characteristics of one traditional. To do this, the formulas will be searched to adapt and optimize the development and packaging processes and, at the same time, ensure both taste and peculiar features such as the security of these novel foods.