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DryMeat

DryMeat

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

Sustainable production of traditional and novel dry meat products
Sustainable production of traditional and novel dry meat products

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.

See the DryMeat project web for further information on the project.

Published 06 August 2015
Senior Research Scientist

Project duration

2013 - 2017