The maturation of the meat is a post-mortem cooling process that, if carried out correctly, improves the sensory characteristics of the meat, especially in terms of hardness. Thus, the maturation process allows meat with a high sensory quality to be introduced to the market. However, a poor selection of the raw material and an incorrect handling of this meat can represent excessive economic losses (unnecessary energy cost, excessive weight loss of matured pieces) and a risk to public health (fungal development and surface yeasts).

The main objective of the project is to demonstrate the usefulness of different innovative tools to farmers and companies in the Catalan meat sector in order to facilitate the optimization of the matured meat production process and thus obtain meat of high sensory quality in a safe way .
Activity financed through the 01.02.01 Technology Transfer Operation of the Rural Development Program of Catalonia 2014-2022.

A cycle of free face-to-face training focused on the demonstration of different innovative tools to produce matured meat is planned, while monitoring a batch of pieces (beef and pork) that will be matured in parallel with the theoretical sessions.

Face-to-face demonstration days
Tuesday, January 23, February 13 and March 5, 2024