CORDIS Project
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The ShockMeat project aims to revolutionize meat processing by developing shock wave technology that accelerates meat maturation, improving quality and reducing costs. This interdisciplinary effort seeks to create industry-ready equipment and optimize packaging solutions for better market integration.
In recent years the consumer demand has shifted towards convenient, easy to prepare meat products.
In Europe mainly multiple use cattle varieties (milk and meat production) are raised, providing a small amount of tender meat pieces applicable for steak production, only.
To produce beef and pork meat with sufficient quality for preparation of convenience food like steaks usually a post-mortal ripening is applied.
Due to a time requirement of 14 to 21 days, meat maturation causes significant stora…
DIL DEUTSCHES INSTITUT FUR LEBENSMITTELTECHNIK EV
Partner organizations (coordinator is shown above), with normalized type and CORDIS activity type. Guests see up to 4 partners.
Netherlands, BLADEL
Type: Company (for-profit)
Activity type: Private for-profit entities (excluding Higher or Secondary Education Establishments)
Denmark, FARSO
Type: Company (for-profit)
Activity type: Private for-profit entities (excluding Higher or Secondary Education Establishments)
Denmark, JERSLEV SJAELLAND
Type: Company (for-profit)
Activity type: Private for-profit entities (excluding Higher or Secondary Education Establishments)
Austria, KLAUS WEILER
Type: Company (for-profit)
Activity type: Private for-profit entities (excluding Higher or Secondary Education Establishments)
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