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Dry-cured meat

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Coordinator: Roberta Virgili

The department activity focuses on meat products, whose industrial preservation is obtained by heat treatments (cooked meats), drying or fermenting (dry-cured meats), or active packaging (sliced meats).
The main traditional activities aiming at improving the technology and the quality of Italian cold cuts go along with topics such as safety, nutrition, novel products development, packaging, shelf-life and environmental sustainability.
The research, developed in collaboration with the industry, associations of producers, consortia, universities and research institutes, aims to provide support to enterprises for the improvement of standards of quality and safety as well as a scientific basis for the entire meat chain, including the suitability of the raw material for processing, monitoring of processing, study of pre-portioned and packaged end products.
The technicians also act as consultants for institutions, associations and enterprises.