Title European Meatpro-development and comparison of European competence-based knowledge in the field of meat production technologies ( European Meatpro )
Project Number LLP-LdV-TOI-07-FI-160804
Project Type Transfer of Innovation
European Meatpro is one of the largest innovate projects with all partners what has done in the area of the meta-technology in the second vocational school level in European Union countries. If you want to know more about modern school boneless pork meat- cutting, please contact us.
If you want to know more about sausage and ham production, do not hesitate contact us.
If you want to make new contacts of meat-technology net and area, contact us. We have one of the best contact many countries specialist of meat.
If you want to know more about our education system of meat, contact us.
This meat-technology innovate project has been worked two years during 1.11.2007-31.12.2009.
All partners are specialist of meat-technology area and have years experience special innovates, products, production and education on differents levels.
During two years period the project and part of partners have had diffent activitys.
The project dealed the aims the professinality of the partners own special area.
Especially Austrian partners Doleschal and Inject Star are global producers and sellers of salting and smoking/heating machines of meatproducts.
Finnish partner Vesantti Ltd is the specialist of additives , spices and machines.
Meat research centre of Hämeenlinna is specialist of European Union legislation and education of meat- technology.
Partner scools of each countries ( Finland, Estonian, Lithuanian and Hungary ) are also specialist of meat- technology.
The aims of project were to do and compare
Utilization and distribution of results
Recognition, transparency, certification
Open and distance learning
Access for disadvantaged
Professional, Scientific and Technical Activities
material for open learning
The project created next products:
1) Anatomic and boneless pork-cutting by Finnish methods.
Assortments of all by Finnish system.
2) A- class Frankfusrter sausage by using natural castings.
3) Samami products and cold smoking system process.
4) Warm smoked traditional Ham.
Infopackets of EU- maet legislation and quidebook intruction of meta.