{"id":63111,"date":"2024-07-29T16:32:08","date_gmt":"2024-07-29T14:32:08","guid":{"rendered":"https:\/\/secpho-sta.instawp.xyz\/?post_type=casos&p=63111"},"modified":"2024-07-29T16:32:10","modified_gmt":"2024-07-29T14:32:10","slug":"spectromeat-project","status":"publish","type":"casos","link":"https:\/\/secpho-sta.instawp.xyz\/en\/casos\/spectromeat-project\/","title":{"rendered":"SPECTROMEAT"},"content":{"rendered":"\n
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SPECTROMEAT<\/h1><\/div>
Technology: <\/b><\/div>
Area: <\/b>Food security.<\/span><\/div>
SDG: <\/b>Good health and well-being.<\/span><\/div><\/div>
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Disruptive technologies in the Iberian ham industry to ensure food safety<\/strong><\/strong><\/p>\n\n\n\n

SPECTROMEAT <\/strong>arises in response to the growing demand for efficient, non-destructive and fast methods for quality control, especially in the meat sector. The main objective of this project is the development of a sensor based on NIR and\/or fluorescence spectroscopy for real-time monitoring of the presence of Listeria during the maturation process of cured sausages.<\/p>\n\n\n\n

This technological advance not only strengthens the competitiveness of companies in the sector (particularly SMEs), but also guarantees the food safety of their products.<\/p>\n\n\n\n

The consortium behind SPECTROMEAT includes COVAP <\/strong>as representative of the meat industry, Nulab <\/strong>focusing on portable NIR technologies, ASINCAR <\/strong>that will validate the tested technologies, Radiantis <\/strong>with technological support, and UAB <\/strong>exploring fluorescence for pathogen detection. Coordination between the entities has been carried out by secpho, Deep Tech cluster.<\/p>\n\n\n\n

The initiative has received funding from the Ministry of Industry, Trade and Tourism corresponding to Next Generation EU funds, canalised through the support programme for Innovative Business Groups, whose objective is to digitalise industry.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Toma de datos en COVAP del salchich\u00f3n cular, a trav\u00e9s del dispositivo m\u00f3vil de Nulab.<\/figcaption><\/figure><\/a><\/div><\/div><\/div>\n\n\n\n
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In a context of stringent regulations, such as those in the U.S. with \u201cListeria 0\u201d, rapid pathogen detection becomes essential.<\/strong><\/strong><\/p>\n\n\n\n

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The increasing penetration of digitization and artificial intelligence-based strategies in the food industry has generated an ever more pressing demand for fast, inexpensive, non-destructive, reliable, reproducible and robust methods for raw material, process and quality control.<\/p>\n\n\n\n

For the meat industry, especially that of cured Iberian cured meats, it is vital to obtain physical-chemical and microbiological information in real time <\/strong>in order to ensure food quality and safety. Control during the drying\/curing process, crucial for the production of cured meats, becomes an economic and safety challenge.<\/p>\n\n\n\n

With this need, the SPECTROMEAT project was born, which seeks to develop a sensor based on emerging technologies, such as NIR and fluorescence spectroscopy,<\/strong> to measure water and moisture activity in sausages non-destructively and in real time to detect Listeria.<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n\n\n

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The application of AI will simplify the development of predictive models and facilitate decision making based on real-time measurements.<\/strong><\/p>\n\n\n\n