{"id":1653,"date":"2015-06-17T11:16:37","date_gmt":"2015-06-17T15:16:37","guid":{"rendered":"https:\/\/www.hiperbaric.com\/?p=1653"},"modified":"2020-09-18T10:36:26","modified_gmt":"2020-09-18T08:36:26","slug":"hiperbaric-is-involved-in-the-blac-hp-project","status":"publish","type":"post","link":"https:\/\/www.hiperbaric.com\/en\/hiperbaric-is-involved-in-the-blac-hp-project\/","title":{"rendered":"HIPERBARIC IS INVOLVED IN THE BLac HP PROJECT"},"content":{"rendered":"

\"blac<\/a>Hiperbaric has joined (as unfunded partner) the french project BLAC HP – Bact\u00e9ries lactiques combin\u00e9es avec hautes pressions pour un proc\u00e9d\u00e9 durable de stabilisation des produits carn\u00e9s r\u00e9frig\u00e9r\u00e9s<\/strong> (LACtic Bacteria combined with High Pressure for a sustainable stabilization process of refrigerated meat products): https:\/\/www.blac-hp.fr\/<\/a>.<\/p>\n

\u00a0The aim of the project is developing a new strategy for stabilization of refrigerated processed meat products by combining high pressure (HPP) and biopreservation using lactic acid bacteria. It is a project of high scientific content, but clearly focused on solving one of the problems that the meat industry faces every day: trying to reduce or eliminate the use of preservatives. The case study that will apply is the removal of nitrites in cooked ham to increase safety and shelf-life of the product.<\/p>\n

The project was approved within the call Appel G\u00e9n\u00e9rique Programme 2014 D\u00e9fi S\u00e9curit\u00e9 Alimentaire launched by the French Agence Nationale de la Recherche (ANR). It will last for 48 months (January 2015 – December 2018) and will have a budget of 0,8 M \u20ac. The Universit\u00e9 de Bourgogne (PAM Laboratory, proc\u00e9d\u00e9s alimentaires et microbiologiques) coordinates the project. The consortium counts with 10 members, six research institutes and 4 companies: CTCPA, ONIRIS (GEPEA & SECALIM), INRA (Micalis) AgroSupDijon, IFIP -Institut du porc; SBV (porc biologique); CHR Hansen; Cinq Degr\u00e9s Ouest and Hiperbaric.<\/p>\n

The role played by Hiperbaric is to offer advice and give access to HPP equipment for processing product testing.<\/p>\n","protected":false},"excerpt":{"rendered":"

Hiperbaric has joined (as unfunded partner) the french project BLAC HP – Bact\u00e9ries lactiques combin\u00e9es avec hautes pressions pour un proc\u00e9d\u00e9 durable de stabilisation des produits carn\u00e9s r\u00e9frig\u00e9r\u00e9s (LACtic Bacteria combined with High Pressure for a sustainable stabilization process of refrigerated meat products): https:\/\/www.blac-hp.fr\/. \u00a0The aim of the project is developing a new strategy for…<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"inline_featured_image":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":"","_wp_rev_ctl_limit":""},"categories":[302,268],"tags":[],"acf":[],"yoast_head":"\nHIPERBARIC IS INVOLVED IN THE BLac HP PROJECT - Hiperbaric<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.hiperbaric.com\/en\/hiperbaric-is-involved-in-the-blac-hp-project\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"HIPERBARIC IS INVOLVED IN THE BLac HP PROJECT - 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