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Bandeira Europeia
    • Crop farming

    Ficha Sistemas innovadores para clasificar de manera objetiva productos cárnicos o preparados cárnicos

    En el sector cárnico existe el reto de distinguir objetivamente los preparados de carne de los productos cárnicos. La clasificación de un derivado cárnico en una de estas dos categorías determina los aditivos que se pueden utilizar. De acuerdo con la normativa vigente (Reglamento 1333/2008 y Reglamento 853/2004), la clave de la clasificación en preparado de carne o en producto cárnico se encuentra en el grado de transformación experimentado por el derivado cárnico, y si éste es suficiente para alterar o no la estructura interna de la fibra muscular y si la superficie del corte conserva las características de la carne fresca. Las metodologías basadas en el estudio histológico utilizadas en los últimos años no se han mostrado hasta ahora suficientemente robustas para poder establecer una diferenciación clara entre los preparados de carne y los productos cárnicos. En este contexto, el proyecto pretende implementar una metodología objetiva basada en procedimientos analíticos actualmente disponibles, en combinación con una selección de parámetros del proceso de elaboración del derivado cárnico, que apoye la diferenciación inequívoca entre preparados de carne y productos cárnicos, en función del grado de transformación y alteración de la estructura interna de la fibra muscular experimentado durante el proceso de elaboración del derivado cárnico.

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    Informações detalhadas sobre a contribuição

    Projeto

    Innovative systems for objectively classifying meat products or meat preparations

    Innovative systems for objectively classifying meat products or meat preparations

    Localização
    • Spain
    Autores
    • INNOVACC
    Objetivo
    • Communication
    • Dissemination
    Tipo de ficheiro
    Document
    Tamanho do ficheiro
    258 kB
    Publicado em
    01-10-2021
    Idioma original
    Spanish
    Sítio Web oficial do projeto
    Innovative systems for objectively classifying meat products or meat preparations
    Licença
    CC BY
    Palavras-chave
    • sector carnico
    • aditivos
    • NIR
    • fibra muscular

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