Objectif Meat tenderness has long being recognized as the most important attribute of meat, greatly influencing consumer acceptability. After meat slaughtering, shortening of the muscle protein fibers causes the meat to become tough (“rigor mortis”). For meat to become enough tender to be sold to the final consumer, it has to be under chilling storage for a period ,between 7-90 days, resulting in high meat processing costs, along with high energy consumption.A variety of chemical, physical and mechanical methods are currently available for tenderizing meat, although they have not fulfilled meat processors requirements in terms of production costs and modification of the meat or organoleptic properties. The most promising technique for meat tenderization is High Power Ultrasound. It significantly reduces the aging period, being a low-cost non-invasive technique, avoiding changes in the organoleptic properties of meat. However, commercially application of HPU for tenderization is not available since current studies have not taken into consideration the natural variation on muscle size, animal type, meat cuts and geometry.UltraTender intends to develop an optimized process for beef meat tenderization by high power ultrasounds, covering a wide range of meat cuts with different tenderness grades, geometries and sizes. Our main objectives will be:- To develop the most appropriate high power ultrasound protocol for each meat sample in order to provide a uniform tenderizing effect.- To create a Prediction software tool with 80% reliability using Matlab to define the parameters for the selection of the ultrasound protocols for each meat cut.Our optimized tenderization process will lead to a time reduction up to 80% of the whole tenderization process for a wide range of meat cuts and animal types. This will lead to 60% production costs reduction increasing profit margins of fresh meat products by 4.5€/Kg. Champ scientifique engineering and technologymaterials engineeringfibersnatural sciencescomputer and information sciencessoftwarenatural sciencesbiological sciencesbiochemistrybiomoleculesproteinsnatural sciencesmathematicspure mathematicsgeometrynatural sciencesphysical sciencesacousticsultrasound Programme(s) FP7-SME - Specific Programme "Capacities": Research for the benefit of SMEs Thème(s) SME-2013-1 - Research for SMEs Appel à propositions FP7-SME-2013 Voir d’autres projets de cet appel Régime de financement BSG-SME - Research for SMEs Coordinateur INSPIRALIA SOCIEDAD LIMITADA Contribution de l’UE € 30 113,00 Adresse CALLE MANUEL TOVAR 49 28034 Madrid Espagne Voir sur la carte Région Comunidad de Madrid Comunidad de Madrid Madrid Type d’activité Private for-profit entities (excluding Higher or Secondary Education Establishments) Contact administratif Esther Castellanos (Mrs.) Liens Contacter l’organisation Opens in new window Site web Opens in new window Coût total Aucune donnée Participants (6) Trier par ordre alphabétique Trier par contribution de l’UE Tout développer Tout réduire LINCIS SOLUCOES INTEGRADAS PARA SISTEMAS DE INFORMACAO LDA Portugal Contribution de l’UE € 335 141,00 Adresse Av Senhor Da Paciencia 36 B 4705-448 BRAGA Voir sur la carte Type d’activité Private for-profit entities (excluding Higher or Secondary Education Establishments) Contact administratif Adelino Silva (Mr.) Liens Contacter l’organisation Opens in new window Site web Opens in new window Coût total Aucune donnée LAVO SRL Participation terminée Italie Contribution de l’UE € 141 394,91 Adresse PIAZZA SAN GIACOMO 14 20833 GIUSSANO Voir sur la carte Type d’activité Private for-profit entities (excluding Higher or Secondary Education Establishments) Contact administratif Attilio Tagliabue (Mr.) Liens Contacter l’organisation Opens in new window Coût total Aucune donnée ASOCIACION PARA LA INVESTIGACION DESARROLLO E INNOVACION DEL SECTOR AGROALIMENTARIO - AIDISA Espagne Contribution de l’UE € 5 970,00 Adresse CARRETERA NACIONAL 120 KM 22.8 26315 Aleson La Rioja Voir sur la carte Région Noreste La Rioja La Rioja Type d’activité Research Organisations Contact administratif Emilio San Martín García (Mr.) Liens Contacter l’organisation Opens in new window Site web Opens in new window Coût total Aucune donnée DIL DEUTSCHES INSTITUT FUR LEBENSMITTELTECHNIK EV Allemagne Contribution de l’UE € 9 028,00 Adresse PROF VON KLITZING STRASSE 7 49610 Quakenbruck Voir sur la carte Région Niedersachsen Weser-Ems Osnabrück, Landkreis Type d’activité Research Organisations Contact administratif Kerstin Lienemann (Mrs) Liens Contacter l’organisation Opens in new window Site web Opens in new window Coût total Aucune donnée INDUSTRIAS CARNICAS ALONSO S.L. 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