New and safer types of pork carpaccio - 02.11.2011

Methods of high pressure treatment, fermentation and drying have been investigated in order to ensure meat safety and quality of carpaccio.

Carpaccio is traditionally considered a dish of thinly sliced raw beef, veal, tuna etc served as an appetizer with a dressing containing olive oil, Parmesan cheese and seasonings. The home-made carpaccio is prepared from tender cuts which are slightly frozen and cut with a very sharp knife or meat slicer to obtain thin slices.

For the meat industry it has been a challenge to produce safe carpaccio of a high quality. In Q-PorkChains, the researchers have worked with different methods (eg high pressure processing, fermentation and drying). In the project, safe and acceptable sliced cured pork carpaccio was developed by combining reduction in water activity and/or pH, and high pressure processing (HPP) at 600 MPa.

 

For more information please contact: Jacint Arnau -