Task Force: Technological alternatives to reduce PAHs in smoked meat products
- Type Operational group
- Execution 2017
- Assigned Budget 3.130.699,00 €
- Scope Supraautonómico
- Autonomous community Balears, Illes; Galicia
- Main source of financing PEPAC 2014-2020
Coordinate actions to be carried out in traditional smokehouses in the meat industry to control the generation of compounds produced during combustion.
Project funded through the call for grants for the creation of supra-regional operational groups in relation to the European Partnership for Innovation in Agricultural Productivity and Sustainability, co-financed by the European Agricultural Fund for Rural Development (EAFRD), within sub-measure 16.1 of the National Rural Development Program, and by the Ministry of Agriculture, Fisheries, Food and the Environment.
This Task Force was created to explore and prioritize the actions to be taken to develop protocols and control measures in traditional smokehouses that will enable the product to meet legal requirements while maintaining the sensory properties so appreciated by consumers.
The generation of PAHs in smoke and their transfer to the product depend on many factors that are currently not controlled in traditional smokehouses.
Therefore, it is necessary to develop protocols in smokehouses that control the PAHs transferred to the product, maintaining its organoleptic characteristics and shelf life. To this end, data and results on contaminant levels are collected, and action plans are developed for implementation within companies.
- Coordinator/entity name: Agri-food Clusters
- Coordinator/entity email: informacion@asincar.com
- ASINCAR
- ANICE, Asociación Nacional de Industrias de la Carne de España
- Consejo regulador de la IGP del Chosco de Tineo
- Consejo regulador de la IGP del Botillo del Bierzo
- Arango e Hijos S.L.
- Hermanos Bernal Hernández, S. L.
- Noval Junquera e Hijos S.L.
- El Hórreo Healthy Food S.L.
- Embutidos Santa Cruz de Montes S.A.
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