Electrical impedance-based system to monitor drying process in sausages
Production of dry fermented sausages is an important segment of the European meat industry. Although the European processed meat market is strong and growing, there is a significant concern for SME producers with regard to the market consolidation of major manufacturers.
The challenge for SME sausage producers lies in increasing production while minimizing product variability, maintaining flavour and desired texture and assuring product safety.
The DryCheck project will provide SMEs with a practical multisensory-based tool to facilitate monitoring and controlling the quality of dry fermented sausages during drying with a user-friendly albeit advanced technology at an affordable price.