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MEAQUAS

Automated and objective characterization of comminuted meat properties for valorization of high quality processed meat

Total Cost €

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EC-Contrib. €

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Partnership

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Project "MEAQUAS" data sheet

The following table provides information about the project.

Coordinator
ROBERT DAMKJAER AS 

Organization address
address: ANSLET LANDEVEJ 10
city: HADERSLEV
postcode: 6100
website: www.robert.com

contact info
title: n.a.
name: n.a.
surname: n.a.
function: n.a.
email: n.a.
telephone: n.a.
fax: n.a.

 Coordinator Country Denmark [DK]
 Project website http://damkjaer.dk/
 Total cost 71˙429 €
 EC max contribution 50˙000 € (70%)
 Programme 1. H2020-EU.3.2.4. (Sustainable and competitive bio-based industries and supporting the development of a European bioeconomy)
2. H2020-EU.3.2.1. (Sustainable agriculture and forestry)
3. H2020-EU.2.3.1. (Mainstreaming SME support, especially through a dedicated instrument)
4. H2020-EU.3.2.2. (Sustainable and competitive agri-food sector for a safe and healthy diet)
 Code Call H2020-SMEINST-1-2016-2017
 Funding Scheme SME-1
 Starting year 2017
 Duration (year-month-day) from 2017-03-01   to  2017-07-31

 Partnership

Take a look of project's partnership.

# participants  country  role  EC contrib. [€] 
1    ROBERT DAMKJAER AS DK (HADERSLEV) coordinator 50˙000.00
2    LIMA SAS FR (QUIMPER) participant 0.00
3    SOFTWARE FOR CRITICAL SYSTEMS SL ES (MALAGA) participant 0.00

Map

 Project objective

Processed meat products have growingly become a popular solution for highly nutritive yet affordable meat for consume, having the global market for these products registered a remarkable increase in the past years. Once the prime cuts and main pieces of meats have been cut from the carcasses, there is still a substantial amount of muscle tissue attached the bones. The optimal use of this meat would be in processed meat products. In case the residual meat is recovered by hand, the product is considered as meat and legally treated as such. However, if the recovery is done mechanically, the product should be regarded as mechanically separated meat (MSM), a supposedly lower quality product, and treated as such in accordance to present EU legislation.

Nowadays, mechanical methods are the industry’s preferred approach. Significant technical improvements in the mechanical separation processes have been seen during last years, which enable the production of MSM that cannot or can only hardly be distinguished from manually-processed minced meat. Thus, there is a need to establish an objective and accurate method to quantify the degree of degradation of muscle structure, as there are no objective arguments supporting the separation of MSM and minced meat.

Building from this, we have developed a highly reproducible histochemical method for the harmonization of the assessment of meat quality in laboratory quality control settings as well as fast and objective method to perform online quality classification of comminuted meat at the production line.

Through the present innovation project, we will demonstrate the economic benefits to end-users and added value of our technology for meat industry market. Moreover, the accomplishment of the project objectives will represent a major business opportunity, with an estimated 5-year aggregated turnover of almost €23 million.

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The information about "MEAQUAS" are provided by the European Opendata Portal: CORDIS opendata.

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