Acronym NA
Category
Fisheries
Title Analyse av mikrobiologisk kvalitet i hvalkjøtt - Analysis of microbiological quality in whale meat Programme National Programme
Instrument (FP6)
Contact Type (FP7)
Strand (Interreg)
NA
Theme (FP7)
Activity Area (FP6)
Regional Area (Interreg)
Action (COST)
NA
Specific Programme (FP7)
NA
Funding source National Coordinator Per Ole Myklebust Coordinator email pom@matanalyse.no
Coordinator institution
NA
Institutions involved
NA
Start year 2010 End year 2010 Funding (€) € 10,272 Website https://www.fhf.no/prosjekter/prosjektbasen/900488/ Summary If the Norwegian whaling industry is to survive, one is dependent on starting exports of whale meat and possibly lard. In the last couple of years, attempts have been made to export whale meat to Japan without success. The reason for this is mainly that the meat that has been exported has been based on Norwegian premises for standard meat. Due to the maturation process one has on meat in this country, a microbiological analysis of the meat on arrival in Japan has shown a too high number of bacteria in the meat (too high germ count). Although this is mainly about completely harmless lactic acid bacteria, the Japanese authorities have a set of rules that stipulate that such meat cannot be consumed raw as the Japanese want. The Norwegian whaling industry has to deal with this fact and ensure that the meat exported to Japan is within the standards and qualities that the Japanese set. To be able to do this, one is dependent on finding out how both hunters and buyers should treat the meat and how one should be able to stay within the limits that Japan has set for bacterial content in the meat.
To find out how both hunters and buyers should treat the meat and how one should be able to stay within the limits that Japan has set for bacterial content in the meat. To measure the development of total germ count (indicator of the product's microbiological quality) in whale meat during a storage period.
Keywords
Process efficiency;
Bacteria;
Cetaceans;
Food safety;
Storage;
Food quality;
Whale;
Marine Region
76
Not associated to marine areas
0
Marine Region Map
