The purpose of this project is to market a new range of refrigerated products (meat, cold cuts, cheese and ready meals) with fully controlled organoleptic properties and health safety. This will be possible only by choosing conditions that will foster the most favourable micro-organisms to the detriment of those described as dangerous or harmful. This development will be brought about by the use of innovative tools for monitoring the microbial flora of products, such as metagenomics or the optimization of packaging conditions, together with finely characterized foodstuff quality parameters.
