The main objective of the OXICOK project, funded by the European Union through the European Partnership for Innovation in Agricultural Productivity and Sustainability (AEI-Agri), is to investigate various strategies for reduce waste of packaged sliced cooked meat, maintaining its quality for the time it is marketed.
The project will follow several steps. First, the current situation of sliced cooked meat products in stores will be analysed, studying the products available in the European market (MINTEL) and how shelf characteristics influence product quality. Secondly, the factors that affect the colour stability of products during their shelf life will be identified and measured, such as packaging, storage, distribution and display in stores. Next, strategies to reduce discolouration will be developed, both through product formulation and through the type of packaging. Then, the best combination of strategies for each product studied will be implemented on a pilot scale. Finally, the results will be shared with the industry to raise awareness of the problem and encourage the implementation of these strategies on a large scale.
To make this possible, a multi-sector consortium has been created, made up of various key players. On the one hand, companies from the agri-food value chain are participating, with carinsa as leader of the operational group and The jungle, Monells and Noel as beneficiary members, being producers and packers of the meat industry. On the other hand, actors from the value chain of the packaging sector intervene, such as Enplater, TPL, Kao Chimigraf, ULMA and Multivac, Together with Institute for Food Research and Technology (IRTA) in collaborative research tasks. It also has the support of Bon Preu Esclat and Ametller Origin as specialized food establishments. In addition, the consortium includes associative entities and business groups, with the aim of Packaging Cluster as coordinator and Hispack and FECIC as support entities in communication.
This innovative pilot project, lasting 2 years, aims to develop Sliced cooked meat products more resistant by applying strategies that include product formulation, selection and adaptation of materials and packaging parameters to ensure colour stability during marketing. In addition, the impact of the new LED lighting systems adopted by distribution will be analysed and how to minimise their effect to reduce waste of the products on display. All this while guaranteeing food safety, shelf life and sensory characteristics of the products, thanks to the use of bioprotective cultures and antioxidant ingredients.
