MANE, together with ARGAL ALIMENTACIÓN and the University of Lleida, will study the effect of eliminating nitrifying salts on the microbiological quality of cured meat products. This will be carried out through the “Public-Private Collaboration Projects” programme, under the project titled: “Study of the effect of eliminating the content of nitrifying salts on the microbiological quality of cured meat products (NITRATES)”.
The “Public-Private Collaboration Projects” programme is a funding initiative aimed at promoting research and stimulating public-private cooperation in R&D&I.
This project, NITRATES, aims to develop a new solution produced by MANE to obtain a nitrite/nitrate-free fuet that retains the desired organoleptic characteristics and remains microbiologically stable. In addition, pulsed electric fields and ultrasound treatments will be tested to improve the quality of the final product.
The “Public-Private Collaboration Projects” programme is part of the “Recovery, Transformation and Resilience Plan” and is implemented through the State Research Agency, an entity under the Spanish Ministry of Science and Innovation.