Monitoring meat texture to optimize slicing yield and reduce wasted meat in high-speed slicing lines

Información del proyecto

SLICEWATCH

Identificador del acuerdo de subvención: 711866

DOI

10.3030/711866

Proyecto cerrado

Fecha de la firma de la CE 19 Enero 2016

Fecha de inicio 1 Mayo 2016

Fecha de finalización 31 Octubre 2018

Financiado con arreglo a

• SOCIETAL CHALLENGES - Food security, sustainable agriculture and forestry, marine, maritime and inland water research, and the bioeconomy

Coste total

€ 1 731 961,25

Aportación de la UE

€ 1 212 372,88

Coordinado por

LENZ INSTRUMENTS SL
Spain

Objetivo

The EU-28 meat processing industry generates an annual turnover of €160b, with 50% corresponding to SMEs. Over recent years, the production of sliced meat products has grown steadily, driven by increased consumer demand for ready-to-eat products, including cooked and dry-cured ham. Despite significant efforts made by processors to optimize the process, around 10% of meat is wasted during slicing, which amounts to t72,000/year of meat wasted in EU slicing lines.
The presence of soft and exudative textures (PSE) in meat is responsible for a major fraction of the meat loss during slicing. On average PSE meat represents yearly costs of €180k per slicing line, and €490m/year for the EU sector as a whole. At present, meat processors do not have an effective means to address this problem.
SliceWatch aims to develop a commercial solution to evaluate meat texture in-line, non-invasively, and on a piece by piece basis. Based on a scanning technology developed, demonstrated, and patented by LENZ, meat processors will be able to sort raw meat pieces according to texture, and to reassign soft textured meat to products which are less sensitive to raw meat texture, e.g. sausages, hamburgers and other specialty products. This will enable processors to increase their slicing yield by 4% to 12%, and to reduce operating costs.
With the support of an approved H2020 Phase I project, LENZ successfully demonstrated the SliceWatch prototype in a pilot meat processing line and developed a business plan. The Phase II project will scale-up and validate the solution with meat processors to achieve TRL9, prior to commercialization.
The project is an essential part of LENZ’s business strategy to develop industrial inspection solutions which provide cost savings for the meat processor companies. SliceWatch represents a unique business opportunity for LENZ to boost sales and access international markets, and to help our customers improve their business and achieve environmental benefits.

Ámbito científico (EuroSciVoc)

• ciencias naturales › ciencias físicas › electromagnetismo y electrónica
• ciencias naturales › ciencias biológicas › bioquímica › biomoléculas › proteínas
• ciencias agrícolas › ciencias animales y lácteas › mascotas › ganadería
• ciencias naturales › matemáticas › matemáticas aplicadas › modelo matemático

Palabras clave

• Food technology
• Meat processing
• Non-destructive testing
• Electromagnetic scan

Programa(s)

• H2020-EU.3.2. - SOCIETAL CHALLENGES - Food security, sustainable agriculture and forestry, marine, maritime and inland water research, and the bioeconomy PROGRAMA PRINCIPAL
  
• H2020-EU.2.3.1. - Mainstreaming SME support, especially through a dedicated instrument
  

Tema(s)

• SFS-08-2015 - Resource-efficient eco-innovative food production and processing
  

Régimen de financiación

SME-2 - SME instrument phase 2

Convocatoria de propuestas

H2020-SMEInst-2014-2015

Coordinador

LENZ INSTRUMENTS SL

• Aportación neta de la UEn: € 1 212 372,88
• Dirección: CALLE SANTANDER 42-48 LOCAL 36 ; 08020 Barcelona ; España
• Pyme Sí:
  Región
  Este › Cataluña › Barcelona
• Región: Este › Cataluña › Barcelona
• Tipo de actividad: Private for-profit entities (excluding Higher or Secondary Education Establishments)
• Coste total: € 1 731 961,25