PREMIUM MEAT: Conservation strategies to obtain high-sensory-quality pork and beef that is safe for consumers by applying meat maturation protocols.
Catalonia has established itself as one of the largest production hubs in Europe, with the meat industry being the main agri-food sector, generating a business volume exceeding €10 billion. This sector is in constant transformation to adapt to new consumer tastes and trends through food technology or the expansion of gourmet products. This is precisely the starting point for this operational group, which aims to work on producing meat with differentiated sensory characteristics (Premium Meat), mainly in terms of aroma and flavor.
The main objective of the project is to identify a conservation strategy for pork and beef to achieve a distinctive flavor that matches the preferences of gourmet consumers.
The project will focus on pork and beef, two of the most produced species in Catalonia, which will be subjected to maturation protocols to achieve a differentiated aromatic profile. Environmental conditions, the maturation method (vacuum or dry), microbiological factors, and raw materials will all be considered in the process.
Total budget: €248,543.39
Total grant amount: €201,648.41
