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New dried-cured and semi-cooked sliced lean veal with a low salt content fit for dietetic, hospital and halal markets.

It is foreseen that products containing a low salt content will be rising due to the fact that high blood pressure problems are proliferating in our society. Beef-al aims at obtaining dried-cured and semi-cooked sliced lean veal with a low salt content fit for dietetic, hospital and halal markets

Embutidos Caula Ltd., has almost seventy years of experience producing raw and dried meat products. As a result of its extensive experience in this market, the company has identified the main tendencies which are going to govern the market’s consumption in the next few years. In this context, company foresees that products containing a law salt content will be rising due to the fact that high blood pressure problems are proliferating in our society. The interest of this ever growing group of those who want to take care of their health matches with the enterprise’s interest in release to the market a brand new range of healthy products because of their low contents in salt and sodium, and also fit for the halal market, it is, not made by pork meat. We believe that in order to get a higher acceptation for this product, it should be cooked or semi-cooked. Thermal treatments improves product’s microbiological security, which in addition to the previous denaturalization of proteins in the cooking process, helps to get an easier digestion, and that will make the product ideal for the hospital market. To work with loin meat favors the obtaining of a product with low fat content, and if it also passes a heating process, part of the fat content is lost in the term of decrease, which will make it ideal for the dietary market. Finally, if we work with halal meat, elaborators will be fit for this market, and if it is cooked, the product will have a higher acceptation because its consumers are more used to this kind of products. Beef ham is a product that traditionally has been sold as raw meat for cooking, or as cured meat. We have no proof of presence of beef cooked ham in markets and, in any case, with a low salt content, we only know about pork derivatives. Techniques that will have to be used to reduce salt levels to their minimums are really innovative, a fact that will help us to develop a unique product for the time being. Salt reduction in similar products as ham usually implies he substitution of a part of sodium chloride by potassium chloride, causing an important loss in product’s taste. To avoid the result of an insipid product, we should work with spices to improve its taste and end up proceeding to smoke the piece lightly. This request’s aim is to carry out the R&D to obtain dried semi-cooked sliced lean veal with a low salt content fit for dietetic, hospital and halal markets. This new project must satisfy the following specific objectives: - To revalue other parts from beef, this usually will not be prime cuts with a high economical value. - To manufacture the product with the minimum salt content required for its correct preserving. It is expected to reduce it by 50%. - To achieve an acceptable taste for Muslim and Christian markets. - To obtain a halal product, fit for consumption in the Islamic world. - To obtain a highly healthy product, with a low fat and highly nutritional content. - To develop a mixed preserving system between drying and semi-cooking processes. - To attain the healthiness and stability for the sliced product for a four month useful life period. - To obtain a slightly natural smoked taste with the minimum levels of residual benzopyrene. - To define different marketing forms: slices, entire pieces, half-pieces,…
Acronym: 
BEEF-AL
Project ID: 
6 304
Start date: 
01-01-2011
Project Duration: 
24months
Project costs: 
750 000.00€
Technological Area: 
Food Processing
Market Area: 
Other food and beverages

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