OBJECTIVES
The technical solutions that have been developed in this project are based in the development of edible coatings to be applied in processed meat products, specifically sliced processed meat products. To accomplish this main goal, several food-grade biopolymers will be combined synergistically with compounds that have been reported as capable of increase the shelf-life of this type of products, being also possible to host this compounds in capsules.
PARTNERSHIP
Primor has established another partnership for the development of a new research project, this time with the University of Coimbra (UC). The COVER-ED project involves one company and one national scientific institution, with specific and complementary responsibilities into accomplish project’s goals.
Primor Charcutaria Prima, S.A. is one of the largest food companies in Portugal, a 100 % Portuguese brand, with over 50 years of experience in processing and marketing of pork and poultry cooked meat products, such as ham, bacon and traditional sausages.
With a strong focus on product innovation, focusing on functionality, Primor has been collecting product innovation awards. Its innovation portfolio already includes a few RD&T projects, developed in partnership with the national scientific board, in particular, the projects Primor_AP, Valorintegrador, Extrasliced45 and Pigs+Care.
The Colling Group innovation team of the Coimbra University is constituted by creative experts in the area of nanotechnology and in the chemistry and physics of polymers.
This team develops new solutions of high value to companies, supported in scientific knowledge, creating until now more than 50 projects with national and international companies.
PROJECT
The COVER-ED project falls within the scope of the R&DT typology projects in Co-Promotion, funded by the European Regional Development Fund (ERDF), through the Competitiveness Factors Operational Programme (POFC), the NSRF – National Strategic Reference Framework – Incentive System for Research and Technological Development, amounting to an investment of € 772 789.04, having obtained an incentive of € 494 032.12.
Throughout this project, a multidisciplinary team of researchers, specialized in the technical areas of food engineering, biochemistry, microbiology, biotechnology, polymers and materials engineering, quality, process, project management, is developing a set of activities, from the preliminary stages, with the technical specifications of the products and materials to develop, to the definition of new concepts of materials, and the assembly of the final prototypes, with their validation tests and trials, as well as the dissemination of their results.
Throughout this project, a multidisciplinary team of researchers, specialized in the technical areas of food engineering, biochemistry, microbiology, biotechnology, polymers and materials engineering, quality, process, project management, is developing a set of activities, from the preliminary stages, with the technical specifications of the products and materials to develop, to the definition of new concepts of materials, and the assembly of the final prototypes, with their validation tests and trials, as well as the dissemination of their results.
| Innovative features | Unit of measurement | Present situation | Goals | Importance to the project (%) |
| Improvement of the shelf-life of processed meat products, through the increase of food safety. | Days | 35 days with protective atmosphere in barrier packaging | 35 days without protective atmosphere and barrier packaging | 50 |
| Reduction of the volume of plastic used in each packaging through the reduction of the barrier film thickness | % of reduction | Expensive barrier film needed to preserve the food products | 10 to 50 % reduction in the barrier of the packaging film | 20 |
| Plastic waste reduction | % of reduction | Packaging constituted by non-biodegradable plastics | 10 to 50 % reduction in the weight of non-biodegradable plastics used | 15 |
| Food waste reduction | Characteristics preservation after open the packaging | 3 Days | 35 days after packaging, regardless the packaging opening time | 15 |
NEWS
RTP NOTÍCIAS
Novo método alarga validade de fiambre e outras carnes sem comprometer qualidade.
TVI 24
Afinal, o fiambre pode durar mais do que diz agora o prazo de validade.
SAPO 24
Método inédito aumenta prazo de validade do fiambre fatiado sem comprometer qualidade.
VISÃO
Cientistas portugueses prolongam vida de prateleira do fiambre.
NOTÍCIAS UC
Método inovador resolve problema da indústria alimentar
JORNAL DE NOTÍCIAS
Portugueses prolongam validade do fiambre.
NOTÍCIAS DE COIMBRA
Investigadores da UC aumentam prazo de validade do fiambre!
MOOD
Investigadores portugueses desenvolvem método inovador que permite prolongar prazo do fiambre.
PORTO CANAL
Novo método alarga validade de fiambre e outras carnes sem comprometer qualidade.
CÂMARA DO COMÉRCIO
Novo método desenvolvido em Portugal aumenta a validade das carnes processadas.PORTUGAL FOODS
Novo método aumenta validade de fiambre e outras carnes sem comprometer qualidade.
CONTACTS
LEAD PROMOTER
PRIMOR CHARCUTARIA – PRIMA S.A.
Avenida Santiago de Gavião, 1142
4760-003 Vila Nova de Famalicão – Portugal
Phone: +351 252 308 900
Fax: +351 252 375 638
e-mail: fatima.carvalho@primor.pt
PRIMOR CHARCUTARIA – PRIMA S.A.
Avenida Santiago de Gavião, 1142
4760-003 Vila Nova de Famalicão – Portugal
Phone: +351 252 308 900
Fax: +351 252 375 638
e-mail: fatima.carvalho@primor.pt
PROMOTER
UNIVERSIDADE DE COIMBRA
Departamento de Química
Rua Larga
3004-535 Coimbra – Portugal
Phone: +351 239 852 080
e-mail: colling@colling.pt | fcea@ci.uc.pt
UNIVERSIDADE DE COIMBRA
Departamento de Química
Rua Larga
3004-535 Coimbra – Portugal
Phone: +351 239 852 080
e-mail: colling@colling.pt | fcea@ci.uc.pt
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