Stabilizing the taste of cooked or dry cured hams
A new research project will focus on the taste and aroma in ham products. In this work we will improve slicing and packaging technologies for hams, to increase the perception of freshness of the products over a longer period of time.
This article was last updated more than two years ago.
About the project
The full name of the project is Packaging technology for increased freshness of sliced dry cured meat and cold cuts, with short name Freshpack,
The project is managed by Nortura in collaboration with the Norwegian partners Multivac, Südpack, Yara Praxair, NorgesGruppen and Nofima. In addition, Institut de Recerca y Tecnologia Agroalimentàries (IRTA) in Spain is participating in the project.
This project is funded by the Foundation for Research Levy on Agricultural Products and contributions from the industry partners. The start of the project was in January 2015 and it will last for 3 years.
Most of the ham products that are currently sold in Norway are sliced and packaged by the industry, because the consumers want small portion packages with ready-to-eat-products. These items have a relatively high price, which is increasing the consumer expectations to quality. We assume that ham products have most taste and aroma shortly after slicing. During storage and display of sliced ham products in modified atmospheres or vacuum, taste and aroma can be impaired, as well as being influenced by microorganisms and components from the packaging materials. There is a need for more knowledge for increasing consumer acceptance and competitiveness.
In this project we will investigate new technologies for slicing and packaging, and conduct analyses of taste and aroma under long time storage and display. The experiments will be performed in collaboration with R&D groups in Germany and Spain.
For more information about the project, please contact Per Berg at Nortura or Oddvin Sørheim at Nofima.