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THE Q-PORK PROJECT PROMOTED BY INNOVACC STARTED IN THE RIS3CAT COMMUNITY “INNOÀPAT”

THE Q-PORK PROJECT PROMOTED BY INNOVACC STARTED IN THE RIS3CAT COMMUNITY “INNOÀPAT”

The project called “Q-PORK. Alternatives to improve the quality of pork and derivatives” has been adopted within the Community RIS3CAT “INNOÀPAT” eligible with a budget of €1.017.153 and a grant of € 392,043 overall. The implementation period is planned for 3 years (July 2016 to June 2019).

Q-PORK project involved 15 members (companies, R & D agents, cluster) who are listed below:

13 companies: Boadas 1880 SA, Ramon Ventulà SA, Lenz Instruments SL, Timpolot SL, Engineria Informàtica Olot SL, Joaquim Albertí SA, Espuña R&D SL, Noel Alimentaria SAU, Cárnica Batallé SA, Artigas Alimentària SAU, Corporación Alimentaria de Guissona SA, Mecàniques Pujolàs SL i Grupo Alimentario Argal SA

1 R & D agent: Universitat Autònoma de Barcelona (CERPTA)

1 association/cluster: INNOVACC “the Catalan pig meat cluster” as a leader and coordinator

Also involves IRTA (Institute for Agri-Food Research and Technology) as subcontracted R&D agent in three working groups of the project.

This project is expected to determine the best alternative to improve the quality of pork and its products, through various aspects that impact significantly in different parts of the value chain of the meat industry.

Specifically, it includes the following 4 working groups of subjects, which all have a direct relationship between them and complement each other to achieve the most appropriate for the main products of pork (carcasses, fresh and frozen meat) and processed products (cooked and cured). The working groups are:

- WP1. New technological solutions for the control and improvement of pork quality, including NIRS spectroscopy.

- WP2. New technological solutions for control of fasting pig slaughterhouse in order to improve the quality of the meat obtained and improve the efficiency of the productive system.

- WP3. New technological solutions for detecting sexual odor in entire males, as an alternative to castration of piglets, to ensure the quality of the meat obtained.

- WP4. New technological solutions of in-line optical sensor to improve the performance and quality of pig meat processed products.

All project activities are clearly aimed to improve the quality of pork and derivatives, and accordingly also to improve consumer trust, from a standpoint of health and food safety. On the other hand aims to achieve more sustainable processes to reduce almost to 0% wastage of meat products due to its rejection for inadequate quality.

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