Meat Technology

The research platform’s range of expertise extends from the development and application of new technologies – such as high pressure, ohmic heating and pulsed electric fields – through product development and comprehensive analysis. Particularly through the use of innovative technologies, various concepts were established which significantly increase the efficiency and quality of the meat production processes. Drawing on experience with the processes of structure formation, packing and preservation, new ways to streamline the production of meat products are identified and implemented with a focus on quality, efficiency and sustainability.

An example of this is the completion of a prototype system for continuous shock wave treatment of cuts of meat. The technology enables the tenderization of meat pieces within seconds, thus saving energy and money, and is on the verge of market readiness. In addition to the direct activities in research and development (R&D), cooperation with DIL partners was significantly intensified last year.

At the DIL many seminars, demonstrations and workshops with regional and international companies from the meat industry are organized. These activities aim to strengthen the direct dialog between developers and users and, on this basis, to enable effective transfer of this know-how to the industry. The response shows that the DIL has established itself beyond regional boundaries as a center of excellence in the Meat Technology division.

Our Strengths

  • Availability of a modern test laboratory for meat
  • Various patents
  • Experience using innovative technologies