Research & Certification

Institutional Verification

The effectiveness of the innovative technique of induced maturation has been validated by research studies from two Italian Universities specifically for food. In detail, the analysis were validated for raw materials of animal origin by the University of Teramo – Faculty of Veterinary Medicine, and in particular by the department of Inspection of Food Safety, while for the raw materials of plant origin, validation was conducted from the University of Food Technology and Microbiology of the Polytechnic of Marche – Faculty of Agriculture.

Warner Bratzler Shear Test

The increased tenderness of the meat was demonstrated by the test carried out through the Warner Bratzler Shear: a machine that allows to measure the tenderness of food by evaluating the “cutting force” required. The diagram below show the cutting force notably decreased after the induced maturation treatment, and therefore its tenderness has significantly increased.

Evaluation of Shelf Life

The aspect of increasing the shelf life of foods has been demonstrated through a microbiological analysis and the Total Mesophilic Count (CBT) which clearly confirms the decontamination effect with induced maturation® of a variety of raw beef cuts and ground beef.