Resumen
The primary objective ofthe ExPreSS2.0 project is to develop an energy-efficient and sustainable production technology for reduced-salt dry-cured meats. This will be achieved by establishing a new salting, drying and maturation process for salt-reduced dry-cured meats with current levels of weight loss,minimal shrinkage/waste, reduced energy consumption and less negative environmental impact.
The project employs a multidisciplinary approach to the consequences that salt reduction has for the drying, maturation and processing of Norwegian dry-cured meats.
The subsidiary objectives ofthe project are:
1. To enhance the energy efficiency of dry-cured meat production by means of reduced energy consumption and use ofthe factory's surplus heat.
2. To investigate the potential range of sal! reduction in dry-cured meat products using salt substitutes, new ingredients and optimisation of the salting process.
3.To optimise drying and maturation processes in order to maintain high product quality and benefit from salt content reduction in dry-cured meats.
