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Cargill's Meat Q project, how to modulate final quality of salmon

Cargill has been developing for the last 2 years the Meat Q project in Chile. The objective is to improve the salmon fillet quality through nutrition and data analysis.

January 23, 2019

Cargill has been developing for the last 2 years the Meat Q project in Chile. The objective is to improve the salmon fillet quality through nutrition and data analysis.

The final fillet quality depends on farm nutrition and processing plants process, Cristian Guzmán, Cargill’s Commercial Director told Mundo Acuicola. This approach has been applied in other livestock production (cattle, pork and chicken) and now in salmon. Salmon fillet quality has been tested at Cargill Culinary Centre where they developed a full-service research and development to improve the final product.

“All this knowledge that Cargill has generated for more than 100 years in the food industry, is now available for salmon, and we are applying in Chile with very good results. We have the competitive advantage that we handle the full value chain in other proteins and we can learn from this to provide feeding strategies that allow our customers to deliver products appropriate to the needs of their end consumers", Paula Arriaga, Head of Nutrition and Technology told the publication.

This approach, Cristian Guzmán said, lets Cargill works closer to customers, not only delivering food for a better growth and performance in water but also reaching the next step, getting the best fillet packaged in the process plant.

This project has allowed Cargill to develop new products and nutritional strategies as Ewos Dermic.

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