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Smart pH: development of a digital platform to mitigate losses through pH management within the Brazilian beef chain

Grant number: 23/02308-4
Support Opportunities:Research Grants - Innovative Research in Small Business - PIPE
Duration: August 01, 2023 - April 30, 2024
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Technology
Principal Investigator:Alessandra Fernandes Rosa
Grantee:Alessandra Fernandes Rosa
Host Company:Smart Meat Consultoria e Projetos Ltda
CNAE: Pesquisa e desenvolvimento experimental em ciências físicas e naturais
City: Pirassununga
Associated scholarship(s):23/10788-6 - Smart pH: development of a digital platform to mitigate losses through pH management within the Brazilian beef chain, BP.PIPE


Brazil is increasingly consolidating itself as a major producer and exporter of animal protein, with emphasis on beef. In the year 2022, 22 million tons of beef were produced, with approximately 25% of this production being sent to various international markets. The demand for meat quality is an increasingly present premise within the negotiation rounds, both from the point of view of health and from the technological point of view and, therefore, the pH of the meat is considered an important indicator for meeting the standards established by an increasingly conscious and demanding consumer market. In addition, pH is of great importance in terms of health, as the virus responsible for Foot and Mouth Disease is inactivated at pH values below 5.99. Thus, the World Organization for Animal Health (OIE) establishes in its terrestrial animal code, that all meat intended for export, from countries that receive the health status issued by that entity, "Free of Foot-and-Mouth Disease with Vaccination", if do Brasil, has pH values lower than 5.99, measured on the carcass, 24 hours after the slaughter of the animal. Several international markets follow the OIE recommendation regarding meat pH, such as China, United States, Japan, European Union, Israel, among others. The final pH of the meat is influenced by several pre- and post-slaughter factors and, although some of these have already been identified, there is no understanding of how much each one will impact individually on the final pH. In studies carried out with the main Brazilian slaughterhouses, it has been verified that the rate of declassification of carcasses for international markets, due to deviations in pH values, can reach 30%, depending on the time of year, generating considerable losses for the sector. Thus, this proposal has as its main objective the development of a digital platform called Smart pH, as a tool to mitigate economic losses, through the insertion of the concept "pH management" within the Brazilian beef production chain. (AU)

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