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
![](https://www.adiv.fr/wp-content/uploads/2018/03/patefine-1.jpg)
Some examples
of projects and developments
![](https://www.adiv.fr/wp-content/uploads/2018/03/optimisation-photo1-1.jpg)
Nitrite-Nitrate
What happens to the nitrites – nitrates according to the formulation and the production parameters?
![](https://www.adiv.fr/wp-content/uploads/2018/03/optimisation-photo2-1.jpg)
Na-
How to decrease the salt level in dry ham ?
![](https://www.adiv.fr/wp-content/uploads/2018/03/optimisation-photo3-1.jpg)
Nutrition
How to decrease the salt level while improving the fatty acid profile in dry products ?
![](https://www.adiv.fr/wp-content/uploads/2018/03/optimisation-photo4-1.jpg)
Ohmic heating
Which alternatives for minced meat in terms of cooking or heating?
You want to know more about our lines of Research and Development :
Our collaborators
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