Actividad 3.2.5. Altas Presiones En El Envasado a Vacío De Jamón Ibérico Loncheado
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Think of one of the star products of the gastronomy of the Euroace region.
Yes, ham.
A delicacy sold to more and more countries.
The research is motivated by the demand by external markets that there be no listeria in vacuum-packed Iberian ham products.
This is a real challenge, the subject of this joint research between INTAEX and the University of Evora.
The work has consisted primarily of slicing the ham, vacuum-packing a few grams, treating it at high pressure,
for different times and different pressures, to see if the listeria previously introduced in the trays is eliminated.
The outcome is clear for the Iberian ham sector of our zone.
We're going to get a product free of bacteria which are very pathogenic,
which conserves its organoleptic qualities and it also opens up important export markets to our product.
It may help entry into international markets very positively, as in whole pieces, it was rejected before,
and right now we can replace it with this type of packaging and with a treatment which ensures the quality,
both nutritional and organoleptic and in terms of safety, of course.
The same taste and the same texture with maximal food safety and adapted to consumers of the Japanese,
Latin American and United States markets.
