{"id":23134,"date":"2024-01-12T12:06:50","date_gmt":"2024-01-12T11:06:50","guid":{"rendered":"https:\/\/transferencia.irta.cat\/?post_type=activitats&#038;p=23134"},"modified":"2024-01-16T15:22:30","modified_gmt":"2024-01-16T14:22:30","slug":"applicability-of-innovative-tools-to-produce-aged-beef-and-pork","status":"publish","type":"activitats","link":"https:\/\/transferencia.irta.cat\/en\/activitats\/applicability-of-innovative-tools-to-produce-aged-beef-and-pork\/","title":{"rendered":"Applicability of innovative tools to produce aged beef and pork"},"content":{"rendered":"\n<p>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).<\/p>\n\n\n\n<p>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 .<br>Activity financed through the 01.02.01 Technology Transfer Operation of the Rural Development Program of Catalonia 2014-2022.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p><strong>Face-to-face demonstration days<br>Tuesday, January 23, February 13 and March 5, 2024<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2024\/01\/Imagen1.jpg\" alt=\"\" class=\"wp-image-23116\" width=\"448\" height=\"506\" srcset=\"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2024\/01\/Imagen1.jpg 658w, https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2024\/01\/Imagen1-265x300.jpg 265w\" sizes=\"auto, (max-width: 448px) 100vw, 448px\" \/><\/figure>\n","protected":false},"featured_media":23116,"template":"","categories":[],"tags":[],"objectius_estrategics":[],"ods":[],"programa_irta":[1517],"trainings":[],"class_list":["post-23134","activitats","type-activitats","status-publish","has-post-thumbnail","hentry","programa_irta-i1-agri-food-industries"],"acf":{"codi":"","data":"23\/01\/2024","data_fi":"05\/03\/2024","horari":"15:30h - 17:00h","idioma":"Catalan","original_language":"ca","preu":"Free","places":"-1","ciutat":"Monells","lloc_de_realitzacio":"<p>Auditorium - Monells<\/p>\n","ubicacio":{"address":"IRTA Monells (Edifici B), Carrer de l'Esglesia, Monells, Espanya","lat":41.97594369999999,"lng":2.9977623,"zoom":14,"place_id":"ChIJeyNdSOv7uhIRRanii3kLxjk","name":"IRTA Monells (Edifici B)","street_number":"13","street_name":"Carrer de l'Esglesia","city":"Monells","state":"Catalunya","state_short":"CT","post_code":"17121","country":"Espanya","country_short":"ES"},"imatge_ubicacio":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2020\/02\/Monells2-1.jpg","persona_contacte_nom":"javier tobal","persona_contacte_email":"javier.tobal@irta.cat","programa":{"ID":23152,"id":23152,"title":"Monells_carn madurada_2301_2024_21 (1)","filename":"Monells_carn-madurada_2301_2024_21-1.pdf","filesize":543210,"url":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2024\/01\/Monells_carn-madurada_2301_2024_21-1.pdf","link":"https:\/\/transferencia.irta.cat\/en\/activitats\/applicability-of-innovative-tools-to-produce-aged-beef-and-pork\/monells_carn-madurada_2301_2024_21-1-2\/","alt":"","author":"2","description":"","caption":"","name":"monells_carn-madurada_2301_2024_21-1-2","status":"inherit","uploaded_to":23134,"date":"2024-01-16 14:21:24","modified":"2024-01-16 14:21:24","menu_order":0,"mime_type":"application\/pdf","type":"application","subtype":"pdf","icon":"https:\/\/transferencia.irta.cat\/wp-includes\/images\/media\/document.png"},"programacio":"<p><strong>23 January Session 1. Applicability of weight monitoring with dynamic scales and in the determination of thermal profiles and relative humidity distribution.<\/strong><br \/>\n<strong>Hours: 3:30 p.m.-6:00 p.m<\/strong><\/p>\n<hr \/>\n<p><strong>February 13 Session 2. Applicability of the low-cost NIRS to monitor the surface drying process of the pieces.<\/strong><br \/>\n<strong>Hours: 3:30 p.m.-6:00 p.m<\/strong><\/p>\n<hr \/>\n<p><strong>5 March Session 3. Applicability of predictive models as an alternative to classic microbiology, as a tool to ensure the safety of the maturation process.<\/strong><br \/>\n<strong>Hours: 3:30 p.m.-6:00 p.m<\/strong><\/p>\n","ponents":false,"organitza":[{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2022\/12\/IRTA_logo_PNG_amb_R_cerca.png","nom":"","link":""},{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2022\/12\/DACC.png","nom":"","link":""}],"patrocina":false,"colabora":[{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2022\/08\/13-diputacio-girona-logo.jpg","nom":"","link":""},{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2022\/12\/Logo_FEADER-Europa-inverteix-en-les-zones-rurals.png","nom":"","link":""},{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2020\/03\/logo-xarxa-i-color.jpg","nom":"","link":""}],"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":"<!-- This site is optimized with the Yoast SEO plugin v15.2 - 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