Portuguese food company Primor Group and the University of Aveiro are working together on an innovative project to prolong the commercial life of fresh meat products.
The Freshmeat AP project counts with the participation of ICM – Industria de Carnes do Minho and Central Carnes, two companies belonging to the Primor Group, which is one of the largest in the meat sector in Portugal.
The partnership plans to increase the period of commercial life of fresh meat, in particular sliced pork and beef, to double or triple time, drawing on "high pressure" technology. Currently, sales of fresh sliced pork and beef products are limited due to their greatly reduced shelf life.
According to a statement by the Primor Group, "this technology allows pasteurising of food in athermic conditions, i.e. at room temperature or at refrigeration temperatures, thereby improving the microbiological safety of the food while preserving its nutritional quality".
© 2015 European Supermarket Magazine – your source for the latest retail news. Article by Branislav Pekic
