The 18th AECOC Congress, of Meat and Prepared Products, was held in Lleida on the 6th and 7th of March 2018, with more than 400 professionals attending, from the main meat companies, in order to analyse added value at every stage of the agroalimentary chain.
OILMOTION was present, represented by Carles Tejedor, with the presentation, ‘Waking the ox: selection, maturation and refinement’, in which he explained the process of maturation of ox-meat. His was the second most valued contribution at the Congress, according to the reactions of those who attended.
Carles Tejedor shared impressions, and debated, with different professionals from the sector, with one theme standing out in particular – the maturation processes of meat. "Three years ago, almost nobody spoke about maturation, and now this process is a real phenomenon, with everybody maturing all types and cuts of meat".