Safety and gastronomic quality of new LTLT treatments of meat

  • Knöchel, Susanne (Project Manager)

Project Details


In the food industry, in catering and in the molecular gastronomy society, new interest has emerged towards heating products of animal origin for longer time, but at much lower temperatures than seen up to now - a so-called LTLT treatment.

LTLT treatment can give rise to better retention of colour as well as more juicy and tender meat but the temperatures are far below earlier recommendations for safe heating. Therefore, LTLT introduces new challenges and data are missing for evaluation of the safety. LTLT operates close to the limits for growth and inactivation of pathogens and the mathematical models, which normally have been applied for prediction of heat inactivation, are not appropriate for LTLT treatments.

Through a multidisciplinary approach, the project aims at defining time-temperature-combinations that will ensure safe products as well as specific quality changes in various meat types.
Effective start/end date01/01/200828/02/2011


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