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Award for Beef Product Innovation

28 October 2011

ARGENTINA - The Argentine beef promotion body, IPCVA has made its award for technical innovation in beef to work on the "Optimisation of the formulation of healthy emulsified meat products using response surface methodology."

The research shows that it is possible to use a lean bovine meat matrix and achieve a healthy and nutritional quality differential in traditional sausages formula.

Adrian Bifaretti, Head of Internal Promotion IPCVA, presented the award during the XIII Argentine Congress of Science and Food Technology, at the headquarters of the Catholic University of Argentina, in Buenos Aires, last week.

In the closing ceremony, a plaque was given to Alicia Califano, Silvina Andrew and Luke Marchetti, authors of the work and professional researchers from the Center for Research and Development in Food Cryotechnology, an agency of the CONICET and the Faculty of Sciences, National University de La Plata.

The prize also includes $5,000 for the research group.

TheMeatSite News Desk



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