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The level of several food preservatives (salt, nitrites...) has to be decreased, especially in meat products. Moreover, production of meat is associated with an important carbon footprint. More natural and lower energetically demanding processes have to be tested to ensure food quality, by considering both sensorial and microbiological aspects. This project aims at developing a new strategy to control the microbial flora in meat products. It consists in adding lactic acid bacteria (used in fermented products, with protective properties), and High pressure treatments, low energetically demanding. The products chosed are chilled diced ham, with lower level of conventional food preservatives. The efficiency of these processes on the organoleptic and microbiological quality will be tested and their energetic cost will be calculated, in order to promote safe products, meeting food production requirements for sustanability.

The BLac-HP project is divided into 6 tasks and involves 10 partners:

•     UMR PAM Agrosup Dijon - Université de Bourgogne.
•     UMR1014 Secalim, INRA – Oniris.
•     UMR GEPEA, CNRS – Oniris.
•     UMR1319 Micalis, INRA – Agroparistech.
•     CTCPA.
•     IFIP
• 4 industrial companies