Greater efficiency and improved sustainability can be achieved through measures that reduce unit costs in production and processing, while producing meat products of high quality.
Processing and raw materials competence
Nofima Mat's experts have extensive competence in the processing of meat products; from deboning of carcasses, chilling and freezing, ageing, grinding and mincing, marination and curing, cooking and smoking, as well as packaging and storing. We focus both on whole meat products from beef, pork, lamb and poultry, as well as ground and comminuted products from the same raw materials. In collaboration with scientists in our laboratories, we can assess a wide range of quality properties of the products, - including sensory attributes, health and safety factors to eating quality properties like tenderness, colour and water holding capacity.
Company visits
Our sausage maker (meat technologist) has often visited or been visited by companies requiring expert assistance. This may be about curing, smoking, salting or drying. Companies also have the opportunity to make trial production runs in Nofima Mat's premises, where there is access to the necessary equipment and competence.
Our meat experts can give advice or provide training in:
- Knowledge of raw materials
- Additives
- Fermentation and start cultures
- Salting
- Developing recipes and formulae
- Production
- Smoking
- Marinating
- Food safety
Many companies have joined in with other comparable companies in networks, taking up themes such as marination, food safety or export.
