Detail description
The Grupo Operativo FRILAMB demonstrates supercooling technology to extend the shelf life of fresh lamb meat from 7–8 days to a minimum of 28 days, enabling export to markets like the Middle East without freezing. Coordinated by Agroalimentaria S.L., with partners Corderex, Extrequipa, and the University of Extremadura, the project aims to maintain meat quality through precise temperature control between refrigeration and freezing. The initiative supports rural development in Extremadura, Spain, and enhances competitiveness by enabling fresh, non-frozen export.
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Contribution detail info
- Project
Technological improvement of the refrigeration process to increase the shelf life and commercializa
Technological improvement of the refrigeration process to increase the shelf life and commercialization of lamb meat.
- Location
- Spain
- Authors
- Beatriz Agudo Freije
- Purpose
- Dissemination, Communication
- File type
- document
- Created on
- Apr 05, 2021
- Origin language
- Spanish
- Official project website
- Technological improvement of the refrigeration process to increase the shelf life and commercializa
- License
- CC BY
- Keywords