FRILAMB Operational Group: Assessing how the supercooling technique affects the quality of lamb meat
- Type Operational group
- Execution 2017
- Assigned Budget 9.400,00 €
- Scope Autonómico
- Autonomous community Extremadura
- Main source of financing PEPAC 2014-2020
- Project website https://www.eagroup.coop/grupo-operativo-frilamb/
The Operational Group is led by the cooperative EA Group (EAGROUP), accompanied by the Regulatory Council of the PDO Cordero de Extremadura (CORDEREX) and the company Extrequipa SL (EXTREQUIPA). To develop this future innovation project, the Operational Group will collaborate with the Food Technology Research Group (TECAL) and the Animal Origin Food Analysis and Innovation Service (SiPA), both from the University of Extremadura. Imasde Agroalimentaria, SL will also act as an Innovation Agent.
During the project execution period, a project with 3 major work packages or Activities has been developed:
- Application of the supercooling technique in lamb meat.
- Analysis of the effect of supercooling techniques on the quality and shelf life of lamb meat.
- Project advertising and information.
This Task Force aims to increase the shelf life of fresh meat using supercooling technology to export it to destinations such as Saudi Arabia, a country that imports lamb, and to assess how this affects its quality, durability, and microbiological status, among other factors.
The goal is to extend the shelf life of meat so that it can reach importing countries as "refrigerated meat," rather than as "frozen meat," which has a lower price.
- Coordinator/entity name: Southwest Sheep
- Coordinator/entity email: jdprado@oviso.org
- Ovinos del suroeste
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