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Sustainable production of traditional and novel dry meat products

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Laboratory testing Photo: SINTEF/Thor Nielsen

DryMeat is investigating how traditional and novel Norwegian dry-cured products can be produced with increased quality while obtaining sustainability and high energy efficiency.

The main aim is to increase the knowledge and understanding of the drying kinetics and ripening processes, in order to enable high quality products with good reproducibility.

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Project duration

2013 - 2017

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The project was a Competence Building Project for Industry, funded by the Norwegian Research Council, Nortura SA, Alfsen og Gunderson AS and BWL Maskin AS.