Save Meat Products

The objective of this project is to study ways to reduce the presence of potentially carcinogenic (carcinogenic) substances in dry cured food products of animal origin, through the use of natural ingredients, biopreservation, the use of edible active coatings and the application of technologies emerging, ensuring the control of pathogenic bacteria and sensory acceptance.

Reference: PDR2020-1.01-031359

Total funding: 468,254.63€

Funding for CECAV/UTAD: 77,428.48€

Leading institution: Universidade Técnica de Lisboa-Faculdade de Medicina Veterinária
Partners: Associação Nacional de Criadores de Suíno da Raça Bísara; Cereica-Cooperatuva e Educação e Reabilitação de Cidadãos Idnadaptados de Cascais, C.R.L.; Irmãos Monteiro, S.A; Paladares Alentejanos; Universidade Católica Portuguesa; Universidade de Évora; Universidade de Trás-os-Montes e Alto Douro (UTAD)

Project leader at CECAV: Luís Patarata