New market perspectives using herbs and berries
in organic meat production (BERRYMEAT)
The aim of the project is to extend the range of organic meat products by introducing new interesting flavour variants. The novelty is to utilize herbs and berries for biological preservation and to provide the products with a new and interesting flavour profile and appearance.
The researchers will study how ecological consumers relate to a new preservation technology in the form of berries and herbs. They will also study how the consumers relate to the new products by form of berries and herbs and how the consumers relate to the new products by produce the cultivars, which are to be screened for anti-microbial activity and favourable flavour characteristics in meat products. Furthermore, they will optimize cultivation and storage conditions, preserving the desired characteristics after harvest in the best possible way.
They will also combine the selected berries and herbs to obtain the best result. The work includes an investigation of how berries and herbs should be added to the meat products and it must be clarified how different raw materials and meat processing affect the anti-microbial activity. The results will be validated at test productions at the two participating plants.
Finally, we will document that the selected berries and herbs can guarantee food safety and favourable eating quality throughout the entire shelf-life. Economic estimates for total production costs will be made.
Project leader
Flemming Hansen
Danish Technology Institute
Maglegaardsvej 2
DK-4000 Roskilde
Tel: (+45) 72 20 26 03
E-mail: fh@teknologisk.dk
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