Research Value-adding processing of boar meat
The project runs until 2022 and is being carried out under the leadership of the Max Rubner Institute, Institute for Safety and Quality of Meat at the Kulmbach site, in cooperation with the Institute for Food Chemistry and Food Biotechnology of the Justus Liebig University in Giessen and the Product Quality of Animal Products Department of the Georg August University in Göttingen.
The research project aims to neutralise the odour components during the production of cooked sausage. To eliminate the boar odour, suitable enzymes are first identified and then processed for use. If necessary, the production process for cooked sausages must be adapted to the use of the corresponding enzymes. In addition, the quality of the cooked sausages will be comprehensively assessed by means of sensors and the consumer acceptance of the process will be investigated. Finally, it is planned to evaluate the process in practical tests in cooperation with medium-sized companies.