SECTION I: Testing
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1 |
Has the R & D result been tested? | |
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YES |
Yes The research has been tested in laboratory scale | |
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NO |
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The following question is replied according to the reply in question 1
If yes
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1a |
In what mode has the result been tested?
• Prototype • Pilot Application • Alpha/BETA testing
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| The project will evaluate the quality profile of “arrosticini” (chemical composition, lipids content, fatty acids profile) highlighting possible differences due to finishing (in stable during winter and grazing during spring and autumn), related to product shelf-life. In addition, by means of in vitro and in vivo experiments, mixtures of essential oils with antioxidant and antimicrobial activities will be used to extend the shelf-life of sheep arrosticini, packed in modified atmosphere and refrigerated.
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| 1b. | Please describe and discuss the testing results | |
| The improvement of the specific knowledge concerning meat quality of adult ovine normally used to prepare “arrosticini” in the Province of Teramo and the development of new technologies to improve the product shelf-life, security and quality will be performed.
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If no:
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1c |
Describe what type of testing does the R&D result need? | |
| Detailed comment
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| 1d. | What is the time needed for testing? | |
| 1e. | What is the cost needed for testing? | |
SECTION 2: Current Stage of Development
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2a |
To what extent does the development team have technical resources for supporting the production of a new product? (Researchers, human resources, hardware, etc. ) |
| The research project involves a synergic contribution of zootechnical, microbiological and technological skills.
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2b |
What are the technical issues that need to be tackled for full deployment, if needed? |
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For this project there is a collaboration between managers of companies and University so is possible work well. So there are not issues
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2c |
What additional technical resources are needed for the production of this new product? |
| In order to optimize the search is useful presentation of the preliminary scientific results at national and international conferences | |
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2d |
Overall assessment of the current stage of technical development. |
| Actually, research is giving interest results
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SECTION 3: Deployment
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3a |
Define the demands for large scale production in terms of |
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| Microbiological and chemical products
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| The project will evaluate the quality profile of “arrosticini” (chemical composition, lipids content, fatty acids profile) highlighting possible differences due to finishing (in stable during winter and grazing during spring and autumn), related to product shelf-life. In addition, by means of in vitro and in vivo experiments, mixtures of essential oils with antioxidant and antimicrobial activities will be used to extend the shelf-life of sheep arrosticini, packed in modified atmosphere and refrigerated. Although plant extracts are commonly used in processed meats with a protective function against oxidative damage, to achieve stability and improve microbiological safety
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| This research may be supported by major farmers
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SECTION 4: Overall Assessment
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1 |
What is you overall assessment of the technical feasibility of the research result? |
| The research project involves a synergic contribution of zootechnical, microbiological and technological skills.
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KEYWORDS QUANTITATIVE ASSESSMENT (0-5).
| Please put X as appropriate. | 1 | 2 | 3 | 4 | 5 |
| Adequacy of testing activity undertaken so far | X | ||||
| Adequacy and availability of technical resources of the development team | X | ||||
| Current development stage | X | ||||
| Overall technical feasibility | X |
