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Improving the control of the salt-uptake in dry-cured products

The optimization of the salting process is important for dry-cured meat producers to ensure a standardized product quality, to successfully achieve a reduction in the average salt content, and to avoid weight losses during drying. Current salting processes relies on establishing the optimum salting conditions based only on the weight of each meat piece, which leads to an homogeneous salt uptake in the final product.

Lenz collaborates in the development of novel inspection and sorting technologies for the metal recycling industry

Metal recycling industry is struggling to develop efficient methods for sorting non-ferrous metal scrap. In the framework of a European Collaborative Research project, we are investigating new technologies based on spectroscopic and electromagnetic methods, for sorting metal scrap according to its composition. The objective of the project is to prove the feasibility of using these techniques for sorting non-ferrous scrap into different metal fractions.

Lenz Instruments becomes a member of the Foodtech Innovation Portal

Foodtech Innovation Portal is a Wikipedia-like portal that provides access to information about technologies, profiles of research institutions and companies as well as infrastructure in Europe and worldwide.

Kick-off meeting of European project PIGSCAN

European Research project “PIGSCAN” (GA: 31213) has officially started on March 1st 2013. Lenz Instruments has hosted the kick-off meeting of this project, which aims at developing a new pig carcass grading technology based on magnetic induction technology. Besides enabling the classification of the carcass according to the S/EUROP standard, the project aims also at assessing the fat content of primary cuts in the carcass.

Lenz Instruments presents an overview of non-destructive meat inspection technologies at Arzacq (France)

Lenz Instruments has participated in an event organized by the Scientific and Technological Committee of the Bayonne ham, in which most recent non-destructive technologies for meat quality assessment were presented. The meeting was held on the past December 18th, at Arzacq (France), and was organized by Pyragenna.

Lenz’s ham sorting technology is presented at Parma in an event joining most important local producers

Past October 2nd, the Stazione Sperimentale per l’Industria delle Conserve Allimentari (SSICA) organized a training event, which joined tens of local producers of dry cured ham from the region of Parma.

Lenz Instruments presents at BTA-2012 their range of meat sorting systems according to Fat Percentage

The last edition of “Barcelona Tecnologías de la Alimentación (BTA)” trade fair was celebrated in May ’12, and has brought together manufacturers and users of food processing machinery.

IRTA and Lenz Instruments S.L. formalize a collaboration agreement for the next years

The “Institut de Recerca i Tecnologia Agroalimentàries” (IRTA), based at the region of Catalunya (Spain), and Lenz Instruments have signed a Collaboration Agreement through which both entities will benefit from their complementary expertise.

Lenz Instruments is negotiating a FP7 Research Project Contract, to explore new carcass grading methods

In collaboration with other academic and industrial partners, Lenz Instruments is involved in an initiative coordinated by the “Danish Meat Institute”, to investigate novel methods for pig carcass grading.

Lenz Fat-Analyzer™ being used at institute SSICA (Italy) to investigate salt intake in Parma hams

The “Stazione Sperimentale per l’Industria delle Conserve Alimentari (SSICA)”, one of the most prestigious research centers in food science and technology, is currently working on the optimization of the salting process in the production of cured Parma hams.

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