Applicability of innovative tools to produce matured beef and pork

Meat maturation is a post-mortem refrigeration process that, if carried out correctly, allows the sensory characteristics of the meat to be improved, especially in terms of toughness. Thus, the maturation process allows meat with a high sensory quality to be introduced into the market. However, poor selection of raw materials and incorrect handling of this meat can represent excessive economic losses (unnecessary energy costs, excessive weight loss of matured pieces) and a risk to public health (development of fungi and yeasts). on surface).

The main objective of the project is to demonstrate the usefulness of different innovative tools to farmers and companies in the Catalan meat sector to facilitate the optimization of the production process of matured meat and thus obtain meat of high sensory quality in a safe way.
Activity financed through Operation 01.02.01 of Technology Transfer of the Rural Development Program of Catalonia 2014-2022.

A cycle of free in-person training is planned focused on the demonstration of different innovative tools to produce matured meat, while a batch of pieces (bovine and pork) that will be matured in parallel to the theoretical sessions will be monitored.

In-person demonstration sessions
Tuesday, January 23, February 13 and March 5, 2024