The bis stakes
- Improve the expertise of meat processing by modelling and setting up sensors used for operations control
- Implemente alternative processes of destructuring – restructuring, curing, cooking, maturing
of projects and developments
What happens to the nitrites – nitrates according to the formulation and the production parameters?
How to decrease the salt level in dry ham ?
How to decrease the salt level while improving the fatty acid profile in dry products ?
Which alternatives for minced meat in terms of cooking or heating?
You want to know more about our lines of Research and Development :