NPS
Final report
Duration of project
April 2005 to September 2006
Contact person at the University of Kassel
Sandra Wild
Project partners
- Büro Lebensmittelkunde & Qualität (BLQ), Dr. Alexander Beck (Head)
- Fachhochschule Fulda, Fachbereich Oecotrophologie, Lehrgebiet Mikrobiologie und Lebensmitteltechnologie, Prof. Dr. Friedrich-Karl Lücke
- Kurhessische Fleischwaren Fulda (kff), Dipl. oec.-troph. Sven Euen
Project management
FiBL Deutschland e.V.
Forschungsinstitut für biologischen Landbau
Galvanistrasse 28
60486 Frankfurt
Curing additives in organic meat products
Research project within the framework of the Federal Ministry of Consumer Protection, Food and Agriculture (BÖL)
Aim of the research project is to identify the determining factors concerning the use of curing additives in organic sausage products. The project is mainly concerned with the evaluation of consumer acceptance of the use of curing. To determine this, an investigation of the structures of offers of organic sausage and organic meat products according to the different kinds of product, a discussion on the regulations for nitrite and nitrate with private certifiers in Europe and a representative evaluation of the technological alternatives to curing additives regarding practical implementation are to take place. The results with regard to market impact, consumer acceptance and risk assessment of curing additives in meat products will be consolidated and evaluated. On the basis of these results diverse regulation scenarios will be developed, discussed and evaluated in workshops with regard to their technical implementation, food safety, consumer acceptance and development of the market.
Our Institute for Agricultural and Food Marketing is responsible for the implementation of a comparative analysis of the sales of sausage products with and without the use of curing additives in the form of sales tests in food retailing. Consequences for sale of sausage products with and without curing additives for general food retailing in Germany and for communication with the consumer shall be compiled.