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EIP Operational Group

Innowacja w produkcji

Innovative solution for improving the nutritional value of turkey meat products with convenience food characteristics

The aim of the project is to develop and implement an innovative solution for improving nutritional value while extending the shelf life of raw meat products without the addition of synthetic additives produced from turkey thigh muscles with the addition of legumes and SafePro bacterial cultures.

The solution involves improving the safety of meat products (SafePro bacterial cultures stabilize the bacterial microflora present in the stuffing, limit its multiplication and minimize the risk of Listeria monocytogenes and Salmonella spp growth) and at the same time significantly increases their nutritional value by eliminating synthetic additives and enriching them with fiber derived from, among others, the addition of red bean seeds.

The main benefits of the project

  1. Development and implementation of an innovative turkey meat product with high nutritional value.                                     
  2. Development of an innovative technology for extending the shelf life of raw turkey meat products.                          
  3. Promoting the consumption of turkey meat and products as a source of valuable nutrients.                                            

Results achieved

  1. Development and implementation of an innovative turkey meat product with high nutritional value (without synthetic additives, with the participation of plant raw material rich in bioactive ingredients, which is a source of dietary fiber) and features of convenient food.                                                                                                                                                   
  2. Development of an innovative technology for extending the shelf life of raw turkey meat products by using an edible coating with the addition of bacterial cultures.                                                                                                                                                
  3. Improvement of turkey breeding methods in increased welfare (without antibiotics, GMOs) using wild garlic as a feed additive.  4.Promoting poultry farming without the use of antibiotics and GMOs, using natural feed additives that improve the health condition of birds and have a positive effect on the quality of meat. 5.Promoting the consumption of turkey meat and meat products as a source of valuable nutrients. 6.Disseminating research results in the national and international arena - data obtained as a result of the activities carried out presented in the form of works in industry journals and in scientific journals of international and national scope.          

Additional comments

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