Details of the project EPI

Polish beef culinary quality management system profitable for farmers

01-08-2022 do 31-08-2024

3 200 433,13

EFRROW; national public funds

www.grupa3g.pl

The main objective of the operation is to develop and implement a new technology for predicting the culinary quality (palatability) of culinary items in order to manage the culinary quality of commercial beef items, including building commercial brands of high-quality meat. The result will be new products with guaranteed culinary quality, e.g. steaks of good, very good and premium quality. The developed new technology will lead to the production of innovative beef products, taking into account different heat treatment methods . The tool will be applied to the new technology in quality control. The result will be a solid foundation for building new marketing strategies. The operation using the beef quality prediction model will create a new marketing strategy. So far, communication with the consumer is done through the names of culinary elements. The marketing innovation on a Polish and European scale will be to move away from using only the names of culinary elements. The consumer will

The result of the operation will be a system for managing culinary quality and for valuing the staughter value of beef carcasses based on culinary quality prediction including the following components: -3G application ontology DataBank database - consumer research planning tool - designed for researchers conducting consumer research according to EcE/UN methodoIogy - consumer research data - acquired in the course of operations -prediction model - a tool for industry applications -materials disseminating lhe results of the project. Components of a beef culinary quality management system: -culinary quality prediction tool. On the input will be carcass quality parameters collected accordking to Meat Standard Australia. On the output, a table of culinary quality of key muscles x heat treatment metod frying, roasting, braising and a summary index of culinary quality. Implemented in the slaughterhouse and the cutting plant. -implemented in the slaughterhouse for settlements with farmers a price list of the slaughter value of cattle based on the previously used EUROP classification and developed within the framework of the operation a calculatorfor premiums for culinary quality dgpsnding on the higher prices obtained for commercial element§ of higher culinary quality - a sytem of Work organlzation implomsnted in the slaughterhouse according to ihe new approach to cutting groups of quarlgrs Thsse aforomentionod elements mako up lhe new technology for maneging culinary qualiv in tho beef produótion proceis. Two olher results will not directly pańicipate ln ihe product|on process but Will serve to improvs tho tool. - research planninq tool

food quality / food processing and nutrition