{"id":13027,"date":"2022-02-28T11:07:05","date_gmt":"2022-02-28T10:07:05","guid":{"rendered":"https:\/\/transferencia.irta.cat\/?post_type=activitats&p=13027"},"modified":"2022-03-09T13:39:25","modified_gmt":"2022-03-09T12:39:25","slug":"matured-beef-gastronomic-day","status":"publish","type":"activitats","link":"https:\/\/transferencia.irta.cat\/en\/activitats\/matured-beef-gastronomic-day\/","title":{"rendered":"Optimization of the beef maturation system"},"content":{"rendered":"\n

Dry ripening offers a very good opportunity to gastronomically enhance beef.<\/p>\n\n\n\n

The GO-MADURACI\u00d3 operational group has made it possible to optimize the process for producing matured meat, proposing improvements in performance between the different participating companies.
The day aims to explain the protocols that have been defined in the project, from the initial selection of the animals to the control and completion of the maturation process.<\/p>\n\n\n\n

The day will end with a tasting of dry ripened meat obtained following the protocols optimized in the operating group.<\/p>\n\n\n\n

\"\"<\/figure>\n","protected":false},"featured_media":13001,"template":"","categories":[1098,1100,1097,1099],"tags":[],"objectius_estrategics":[1492,1489,1490],"ods":[],"programa_irta":[1517],"trainings":[],"class_list":["post-13027","activitats","type-activitats","status-publish","has-post-thumbnail","hentry","category-industries-agroalimentaries-en","category-agri-food-technology","category-consumers-and-food","category-security-conservation","objectius_estrategics-food-security","objectius_estrategics-reduced-waste-food-loss","objectius_estrategics-reduction-antimicrobials","programa_irta-i1-agri-food-industries"],"acf":{"codi":"","data":"24\/03\/2022","data_fi":"","horari":"10:00h - 14:00h","idioma":"Catalan","original_language":"ca","preu":"Free","places":"-1","ciutat":"Monistrol de Calders","lloc_de_realitzacio":"

La Masia del Sol\u00e0<\/p>\n

Crta Sabadell A Prats Km 32,5, 08275 Monistrol de Calders,<\/p>\n

Barcelona.<\/p>\n","ubicacio":{"address":"La Masia del Sol\u00e0, 08275 Monistrol de Calders, Barcelona, Espanya","lat":41.7588488,"lng":2.0129978,"zoom":14,"place_id":"ChIJX14G9mzlpBIRJKCuYSycCLo","name":"La Masia del Sol\u00e0","city":"Monistrol de Calders","state":"Catalu\u00f1a","state_short":"CT","post_code":"08275","country":"Espanya","country_short":"ES"},"imatge_ubicacio":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2022\/02\/la-masia-del-sola.jpg","persona_contacte_nom":"Javier Tobal","persona_contacte_email":"javier.tobal@irta.cat","programa":{"ID":13191,"id":13191,"title":"Monistrol Calders_GOMAD_2403_220517","filename":"Monistrol-Calders_GOMAD_2403_220517.pdf","filesize":351153,"url":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2022\/02\/Monistrol-Calders_GOMAD_2403_220517.pdf","link":"https:\/\/transferencia.irta.cat\/en\/activitats\/matured-beef-gastronomic-day\/monistrol-calders_gomad_2403_220517-2\/","alt":"","author":"2","description":"","caption":"","name":"monistrol-calders_gomad_2403_220517-2","status":"inherit","uploaded_to":13027,"date":"2022-03-09 12:32:50","modified":"2022-03-09 12:32:50","menu_order":0,"mime_type":"application\/pdf","type":"application","subtype":"pdf","icon":"https:\/\/transferencia.irta.cat\/wp-includes\/images\/media\/document.png"},"programacio":"

9.00 am Registration and delivery of documentation<\/strong><\/p>\n

\n

9.30 am Presentation of the day<\/strong>
\nSr. Jordi Mart\u00ed, manager of MAFRICA.<\/p>\n

\n

9.40 am Ripening Operations Group. Project presentation<\/strong>
\nSr. Gerard Masferrer, R + D + i Department, MAFRICA.<\/p>\n

\n

10.00 am Valorisation of beef. An opportunity gastronomic<\/strong>
\nMrs. N\u00faria Panella Riera, Quality and Technologies Program IRTA.<\/p>\n

\n

10.30 am Break<\/strong><\/p>\n

\n

11.10 am Maturation method applied to Mafrica. Result of the operational group<\/strong>
\nSr. Carles Joan, R + D + i Department, MAFRICA.<\/p>\n

\n

11.20 am How does a meat tasting take place?<\/strong>
\nMrs. N\u00faria Panella-Riera, Quality and Technologies Program IRTA.<\/p>\n

\n

11.30 am Tasting of matured meat obtained from the frame of the operating group<\/strong><\/p>\n

\n

1 pm Closing of the day<\/strong><\/p>\n","ponents":false,"organitza":[{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2022\/02\/PATT-2022-desglossat-20-ANYS.png","nom":"","link":""},{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2021\/07\/dacc-2.jpg","nom":"","link":""},{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2021\/02\/IRTA_logo_R.png","nom":"","link":""},{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2022\/02\/Grupjan\u00e9.jpg","nom":"","link":""},{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2022\/02\/Mafrica.jpg","nom":"","link":""},{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2022\/02\/logo-pepitu-copia-1-162x145-1.png","nom":"","link":""},{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2021\/03\/diputacio_bcn.jpg","nom":"","link":""}],"patrocina":false,"colabora":false,"serveis":false,"materials":false,"activitats_relacionades":false,"te_enquesta":false,"id_enquesta":"","enquesta_externa":"","subscribe_external_link":"","en_construccio":false,"wait_list":false},"yoast_head":"\nOptimization of the beef maturation system - IRTA<\/title>\n<meta name=\"description\" content=\"Dry ripening offers a very good opportunity to gastronomically enhance beef. 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