CORDIS Project
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This project develops a novel immersion vacuum cooling technique for rapidly cooling cooked meat products, aiming to enhance food safety and quality while minimizing weight loss. It targets the cooked meat industry, focusing on improving competitiveness for small and medium-sized enterprises in Europe.
In order to minimise the growth of pathogens in the cooked meat industry, strict EU guidelines demand that cooked meat joints including ham, turkey, chicken, pork and beef be cooled within tight time limits post cooking, whereby meat joints should not exceed 2.5 kg and 100 mm in thickness and should be chilled from 74 to 10ºC within 2.5 h after being removed from the cooking process.
Conventional cooling methods such as air blast (AB), cold room and immersion cooling depend on heat conduction to…
IRIS TECHNOLOGY SOLUTIONS, SOCIEDAD LIMITADA
Partner organizations (coordinator is shown above), with normalized type and CORDIS activity type. Guests see up to 4 partners.
Ireland, Cavan
Type: Company (for-profit)
Activity type: Private for-profit entities (excluding Higher or Secondary Education Establishments)
Spain, BARBERA DEL VALLES
Type: Company (for-profit)
Activity type: Private for-profit entities (excluding Higher or Secondary Education Establishments)
United Kingdom, CHATHAM
Type: Company (for-profit)
Activity type: Private for-profit entities (excluding Higher or Secondary Education Establishments)
Ireland, Kilkenny
Type: Company (for-profit)
Activity type: Private for-profit entities (excluding Higher or Secondary Education Establishments)
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