{"id":11913,"date":"2026-02-03T17:02:52","date_gmt":"2026-02-03T16:02:52","guid":{"rendered":"https:\/\/www.noelalimentaria.com\/?p=11913"},"modified":"2026-02-17T13:37:07","modified_gmt":"2026-02-17T12:37:07","slug":"oxicook-un-projecte-que-preten-reduir-el-malbaratament-de-productes-carnis-cuits-des-del-lineal","status":"publish","type":"post","link":"https:\/\/www.noelalimentaria.com\/ca\/oxicook-un-projecte-que-preten-reduir-el-malbaratament-de-productes-carnis-cuits-des-del-lineal\/","title":{"rendered":"OXICOOK, un projecte que pret\u00e9n reduir el malbaratament de productes carnis cuits llescats exposats al lineal"},"content":{"rendered":"<ul>\n<li><strong>Un projecte pilot innovador realitzat per part d\u2019un Grup Operatiu que aborda un problema ben visible als lineals: la decoloraci\u00f3 dels productes carnis cuits llescats<\/strong><\/li>\n<li><strong>Recerca en formulaci\u00f3, envasament i il\u00b7luminaci\u00f3 per garantir la vida comercial sense comprometre\u2019n la qualitat ni la sostenibilitat<\/strong><\/li>\n<\/ul>\n<p data-start=\"439\" data-end=\"857\">\n<p data-start=\"439\" data-end=\"857\">El malbaratament alimentari no sempre comen\u00e7a quan un producte caduca. Sovint s\u2019inicia molt abans, als lineals de venda, quan un aliment apte per al consum \u00e9s retirat perqu\u00e8 \u201cno fa prou bona cara\u201d. En el cas dels productes carnis cuits llescats envasats, el color \u00e9s un factor decisiu: una lleugera decoloraci\u00f3 pot ser suficient perqu\u00e8 el consumidor el rebutgi, generant p\u00e8rdues econ\u00f2miques, aliment\u00e0ries i ambientals.<\/p>\n<p data-start=\"859\" data-end=\"1148\">Amb aquest punt de partida neix OXICOOK, un projecte pilot innovador que es troba actualment en ple desenvolupament i que treballa per entendre \u2014i minimitzar\u2014 les causes que provoquen la p\u00e8rdua de color dels productes carnis cuits llescats durant la seva distribuci\u00f3 i exposici\u00f3 comercial.<\/p>\n<p data-start=\"859\" data-end=\"1148\">\n<p data-start=\"1150\" data-end=\"1199\"><strong>\u2014 Un problema complex que va m\u00e9s enll\u00e0 del producte<\/strong><\/p>\n<p data-start=\"1201\" data-end=\"1666\">La decoloraci\u00f3 dels productes carnis cuits no \u00e9s deguda a una \u00fanica causa. \u00c9s el resultat d\u2019una combinaci\u00f3 de factors que interactuen al llarg de tota la cadena de valor: des de la formulaci\u00f3 del producte i el proc\u00e9s d\u2019elaboraci\u00f3, fins al sistema d\u2019envasament, la pres\u00e8ncia d\u2019oxigen residual dins l\u2019env\u00e0s, el tipus de material utilitzat, la relaci\u00f3 gas-producte, la cadena de fred i, finalment, la il\u00b7luminaci\u00f3 als punts de venda, actualment basada en sistemes LED.<\/p>\n<p data-start=\"1668\" data-end=\"2048\">OXICOOK parteix del coneixement cient\u00edfic amb un enfocament integral per abordar aquesta complexitat. El projecte analitza com la llum i l\u2019oxigen interactuen amb el pigment responsable del color rosat caracter\u00edstic dels productes carnis cuits, i com petits desequilibris poden accelerar els processos de fotooxidaci\u00f3 que malmeten l\u2019aspecte del producte i deriven en el seu rebuig.<\/p>\n<p data-start=\"1668\" data-end=\"2048\">\n<p data-start=\"2050\" data-end=\"2084\"><strong>\u2014 En quin punt es troba el projecte?<\/strong><\/p>\n<p data-start=\"2086\" data-end=\"2198\">Actualment, el projecte pilot innovador OXICOOK es troba immers en la seva fase de desenvolupament, centrada en:<\/p>\n<ul>\n<li data-start=\"2200\" data-end=\"2715\">L\u2019estudi dels par\u00e0metres cr\u00edtics durant l\u2019envasament que influeixen en l\u2019estabilitat del color durant la vida \u00fatil comercial en condicions de simulaci\u00f3 comercial.<\/li>\n<li data-start=\"2200\" data-end=\"2715\">L\u2019avaluaci\u00f3 d\u2019estrat\u00e8gies combinades de formulaci\u00f3 (ingredients amb potencial antioxidant i cultius bioprotectors), envasament (materials, par\u00e0metres i tecnologies) i condicions d\u2019exposici\u00f3 als lineals per la millora de l\u2019estabilitat del producte envasat.<\/li>\n<li data-start=\"2200\" data-end=\"2715\">La generaci\u00f3 de coneixement aplicable i escalable per a la ind\u00fastria c\u00e0rnia i del packaging.<\/li>\n<\/ul>\n<p data-start=\"2717\" data-end=\"2931\">Tot aquest treball es realitza sense perdre de vista un objectiu clau: reduir el malbaratament alimentari sense comprometre la vida \u00fatil ni les caracter\u00edstiques organol\u00e8ptiques dels productes carnis cuits llescats.<\/p>\n<p data-start=\"2717\" data-end=\"2931\">\n<p data-start=\"2933\" data-end=\"2966\"><strong>\u2014\u00a0 Resultats assolits fins al moment<\/strong><\/p>\n<p data-start=\"2968\" data-end=\"3866\">Els resultats obtinguts fins ara confirmen que la decoloraci\u00f3 dels productes carnis cuits llescats \u00e9s causada per la combinaci\u00f3 de la pres\u00e8ncia d\u2019un nivell suficient d\u2019oxigen residual i la intensitat de llum dels lineals. At\u00e8s que els envasos opacs, que serien una bona soluci\u00f3 al problema, no s\u00f3n la opci\u00f3 preferida en el mercat espanyol, el projecte ha identificat estrat\u00e8gies per minimitzar-ne la decoloraci\u00f3, com la reducci\u00f3 de l\u2019oxigen residual mitjan\u00e7ant un millor nivell de buit, l\u2019optimitzaci\u00f3 de la posici\u00f3 de les llesques i de la relaci\u00f3 gas-producte, aix\u00ed com el desenvolupament de materials d\u2019env\u00e0s amb filtres espec\u00edfics per longituds d\u2019ona dins l\u2019espectre de la llum visible. Tamb\u00e9 s\u2019estan estudiant possibles solucions basades en captadors d\u2019oxigen i ingredients que millorin l\u2019estabilitat del color, amb l\u2019objectiu de reduir el malbaratament sense afectar l\u2019acceptaci\u00f3 del producte.<\/p>\n<p data-start=\"2968\" data-end=\"3866\">\n<p data-start=\"3868\" data-end=\"3918\"><strong>\u2014\u00a0 Una alian\u00e7a estrat\u00e8gica de tota la cadena de valor<\/strong><\/p>\n<p data-start=\"3920\" data-end=\"4224\">Un dels grans valors d\u2019OXICOOK \u00e9s el seu car\u00e0cter col\u00b7laboratiu. El projecte est\u00e0 impulsat per un consorci multisectorial que integra empreses productores de productes carnis cuits, fabricants de materials i maquin\u00e0ria d\u2019envasament, empreses de comer\u00e7 al detall, centres de recerca i entitats sectorials.<\/p>\n<p data-start=\"4226\" data-end=\"4705\">El Grup Operatiu que est\u00e0 duent a terme aquest projecte pilot innovador est\u00e0 liderat per CARINSA i coordinat pel Packaging Cluster, i compta amb la participaci\u00f3 de La Selva, Monells i NOEL com a membres beneficiaris; amb Enplater, TPL, Kao Chimigraf, ULMA, Bonpreu Esclat i Ametller Origen com a membres no beneficiaris; aix\u00ed com amb la participaci\u00f3 de l\u2019IRTA com a centre de recerca; i amb la col\u00b7laboraci\u00f3 de MULTIVAC, FECIC i Hispack en tasques de transfer\u00e8ncia i comunicaci\u00f3.<\/p>\n<p data-start=\"4707\" data-end=\"4915\">Aquesta visi\u00f3 compartida permet abordar el repte del malbaratament alimentari des de tots els angles possibles, generant solucions amb impacte real i potencial de replicabilitat en altres productes i sectors.<\/p>\n<p data-start=\"4917\" data-end=\"5234\">El projecte pilot innovador compta amb el co-finan\u00e7ament de la Uni\u00f3 Europea, ja que \u00e9s un grup operatiu de l\u2019Associaci\u00f3 Europea per a la Innovaci\u00f3 en mat\u00e8ria de productivitat i sostenibilitat agr\u00edcoles (AEI-Agri), subvencions promogudes pel Departament d\u2019Agricultura, Ramaderia i Pesca de la Generalitat de Catalunya.<\/p>\n<p data-start=\"5236\" data-end=\"5524\">Cap a productes m\u00e9s robustos i una distribuci\u00f3 m\u00e9s eficient: OXICOOK avan\u00e7a amb l\u2019ambici\u00f3 de contribuir a un model alimentari m\u00e9s eficient, sostenible i responsable, on la innovaci\u00f3 tecnol\u00f2gica i la col\u00b7laboraci\u00f3 industrial permetin reduir p\u00e8rdues evitables i millorar l\u2019\u00fas dels recursos.<\/p>\n<p><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone size-full wp-image-12005\" src=\"https:\/\/www.noelalimentaria.com\/wp-content\/uploads\/2026\/02\/Captura-de-Pantalla-2026-02-17-a-les-13.33.26-1.png\" alt=\"\" width=\"1158\" height=\"440\" srcset=\"https:\/\/www.noelalimentaria.com\/wp-content\/uploads\/2026\/02\/Captura-de-Pantalla-2026-02-17-a-les-13.33.26-1.png 1158w, https:\/\/www.noelalimentaria.com\/wp-content\/uploads\/2026\/02\/Captura-de-Pantalla-2026-02-17-a-les-13.33.26-1-300x114.png 300w, https:\/\/www.noelalimentaria.com\/wp-content\/uploads\/2026\/02\/Captura-de-Pantalla-2026-02-17-a-les-13.33.26-1-1024x389.png 1024w, https:\/\/www.noelalimentaria.com\/wp-content\/uploads\/2026\/02\/Captura-de-Pantalla-2026-02-17-a-les-13.33.26-1-768x292.png 768w\" sizes=\"(max-width: 1158px) 100vw, 1158px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Un projecte pilot innovador realitzat per part d\u2019un Grup Operatiu que aborda un problema ben visible als lineals: la decoloraci\u00f3 dels productes carnis cuits llescats Recerca en formulaci\u00f3, envasament i il\u00b7luminaci\u00f3 per garantir la vida comercial sense comprometre\u2019n la qualitat ni la sostenibilitat El malbaratament alimentari no sempre comen\u00e7a quan un producte caduca. Sovint s\u2019inicia&hellip;&nbsp;<\/p>\n","protected":false},"author":4,"featured_media":11915,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"off","neve_meta_content_width":70,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","footnotes":""},"categories":[91],"tags":[101,98],"nota":[28],"class_list":["post-11913","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-91","tag-innovacion","tag-sostenibilidad","nota-notas-de-prensa"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>OXICOOK, un projecte que pret\u00e9n reduir el malbaratament de productes carnis cuits llescats exposats al lineal - NOEL<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.noelalimentaria.com\/ca\/oxicook-un-projecte-que-preten-reduir-el-malbaratament-de-productes-carnis-cuits-des-del-lineal\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"OXICOOK, un projecte que pret\u00e9n reduir el malbaratament de productes carnis cuits llescats exposats al lineal - NOEL\" \/>\n<meta property=\"og:description\" content=\"Un projecte pilot innovador realitzat per part d\u2019un Grup Operatiu que aborda un problema ben visible als lineals: la decoloraci\u00f3 dels productes carnis cuits llescats Recerca en formulaci\u00f3, envasament i il\u00b7luminaci\u00f3 per garantir la vida comercial sense comprometre\u2019n la qualitat ni la sostenibilitat El malbaratament alimentari no sempre comen\u00e7a quan un producte caduca. 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