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.

Project information

Project title

DryCheck – Electrical Impedance-based system to monitor drying process in sausages


Project duration

September 1, 2011 – August 31, 2014


Coordinated by

  • Ateknea Solutions Catalonia, S.A., Spain


Project partners

  • Salumificio Galli Remo Srl, Italy
  • Embutidos ecológicos Luis Gil, Spain
  • Pertec  SRL, Italy
  • Telegesis Uk Limited, United Kingdom
  • Stevia Kereskedelmi es Szolgaltato Korlatolt Felelossegu Tarsasag, Hungary
  • Universitat Politecnica de Catalunya, Spain
  • Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V., Germany
  • Università degli Studi di Parma, Italy


The research leading to results in this project receives funding from the European Union's Seventh Framework Programme (FP7/2007-2013) under grant agreement n° 262029.

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