Industrially processed meat used for sausages and burgers provides these products more shelf life than naturally processed meat thanks to the chemical preservatives it contains. However, these preservatives are unhealthy. On the other side, naturally processed meat deteriorates faster, causing economic damages to the sector. A new cost-effective innovative machine targeting butchers and sausage producers is proposed by Equipamientos Cárnicos S.L. innovative manufacturer of food processing equipment. The EU-funded BioMainca project will estimate the feasibility of production of the new machinery that offers guaranteed safety for natural products without using chemical preservatives. The machine extends sausage shelf life, increases productivity, reduces energy and water consumption as well as food waste, and restricts the presence of chromium in the meat.