Objective
The production of country-style fermented/aged raw pork products for self consumption is still a practice in several regions of south countries. Related with the different places where they are produced, the highly appreciated sensoric characteristics of these different products come basically from the specific microflora present in the meat during the technological processing. In order to help the Meat Industry to achieve a meat product as close as possible to the traditional production, our main objective is to identify and select the most important strains, according their physiological characteristics, to produce starters.
Additionally, the industrial processing method will be necessarily adapted and studied for a production costs decreasing.
Call for proposal
Data not availableFunding Scheme
Data not availableCoordinator
2670 Loures
Portugal