Meat Technology Department - List of Ongoing Projects
The ongoing projects are listed under a number of headings together with the name/s of the lead researcher/s at AFRC and the Research Management Information System (RMIS) numbers. Some projects can be classified in more than one category. Virtually all the projects are multi-partner. The projects are funded (and in some cases part-funded) by the The Department of Agriculture and Food under its Food Institutional Research Measure (FIRM), by the EU 6th Framework Programme (EU), by the Teagasc Walsh Fellowship Scheme (TWF), by the Teagasc Research Fund (TRF).
On-Farm Factors
Healthy fatty-acid enriched fresh beef: Implications for shelf-life, flavour and the health of the consumer. (RMIS 5409) (FIRM)
aidan.moloney@teagasc.ie or peter.dunne@teagasc.ie
This project consists of 2 related sub-projects. Sub-project 1 will seek to produce beef, which has a higher content of n-3 polyunsaturated fatty acids (PUFA), conjugated linoleic acid (CLA) and novel fatty acids and a lower concentration of saturated fat than conventional beef. The nature and concentration of anti-oxidants required to prevent possible excessive lipid oxidation, loss of shelf–life and undesirable flavours in healthy fatty acid-enriched beef will be examined. Animal nutrition and regulation of expression of the Δ9-desaturase gene will be the critical control points for CLA synthesis examined. Sub-project 2, carried out at Trinity College Dublin, will focus on the human health benefits of the healthy fatty-enriched beef in animal models of Diabetes, Atherosclerosis and Inflammation.
Nutritionally-enhanced fresh beef EU FP6 IP workpackage (01/01/07 to 31/12/12)
State of the art molecular tools will be used to determine the relationships between ruminal hydrogenation of dietary lipids, accumulation of intermediates and the associated ruminal microbial flora to facilitate the development of strategies to control lipolysis and hydrogenation. In parallel, methods of protecting dietary lipids against hydrogenation in the rumen to maximise transfer to target tissues will be explored. The aim is to produce beef which is healthier for the consumer by having a higher content of n-3 fatty acids, conjugated linoleic acid (CLA) and antioxidants and lower saturated fat than conventional beef.
Tracing food commodities in Europe (TRACE) (RMIS 5430) (EU)
aidan.moloney@teagasc.ie or gerry.downey@teagasc.ie
This is a large integrated project funded under EU Framework 6 concerned with development of methods to authenticate a variety of foods. The meat technology department role in this project is to determine the pattern of change in the stable isotope composition of a range of lamb tissues when the diet of the animals is changed. A standard commercial lamb ration and a ration formulated to differ in carbon, nitrogen and sulphur isotopes are being used. The feasibility of using tissues that can be collected without the necessity of slaughtering the lambs, such as wool, blood and breath is also being examined.
Biomarkers to authenticate Irish grass-fed beef (RMIS 5644) (FIRM)
aidan.moloney@teagasc.ie or gerry.downey@teagasc.ie
Grass-fed beef has recognized nutritional advantages over beef from other production systems yet no methods are available to authenticate Irish grass-fed beef and to exploit the compositional, ethical and environmental advantages of such beef. An authentication capability would underpin the development of a high value Irish grass-fed beef brand with consequent marketing benefits for the Irish beef sector. The objective of this project is to authenticate Irish grass-fed beef and distinguish it from concentrate-fed beef and non-Irish beef by exploitation of a set of novel biomarkers. Beef from cattle raised exclusively on grass or concentrates will be compared for micronutrients known to reflect grass feeding, for expression of nutrient-responsive genes and for isotope ratios known to reflect dietary and geographical origin of beef. Using advanced chemometric analysis, the statistical significance of differences in these variables between Irish grass-fed beef and Irish beef produced from concentrate-fed animals or non-Irish beef will be determined. Mathematical models to confirm the identity of beef labeled as Irish grass-fed beef will be explored.
Improving the safety of beef and beef products for the consumer in production and processing (EU)
aidan.moloney@teagasc.ie or declan.troy@teagasc.ie
This is a large integrated project funded under EU Framework 6, concerned with optimizing the safety and quality of prime and processed beef using a whole food–chain approach. The meat technology department is involved in pillar 3 (Producing safe beef and beef products with enhanced nutritional and eating quality characteristics) and pillar 4 (Processing of nutritive and convenient beef products. Paul Allen to confirm). Within pillar 3, the critical control points for accretion of fatty acids beneficial to human health will be optimized within a calf to beef production system. The resulting beef will be analysed for a wide range of quality variables. In parallel, the underlying mechanisms of ruminal synthesis of fatty acids will be explored. The use of “healthy” fatty acid-enriched tissue in the manufacture of beef products will also be examined.
Molecular Biology
Analysis of gene and protein expression for the measurement of beef quality
The aim of this project is to identify genes and proteins and their expression levels that confer the consistently high quality required by both the Irish and export beef markets. Following optimization of methods used in sample collection for RNA, genes differentially expressed at time of slaughter, in carcasses with extremes of quality traits (e.g. nutritional composition, water holding capacity, tenderness) are being identified. Protein expression patterns throughout the post-mortem ageing period are also being determined in these carcasses. The importance of these genes and proteins in determining desirable meat quality will be assessed by testing for association between quality traits and the observed expression patterns.
Interaction of gene expression pathways, breed and diet on the nutritive and flavour aspects of pigmeat (On-going) (RMIS 5420) (FIRM 04/R&D/TN/262) (01/12/05 to 31/11/08)
anne.mullen@teagasc.ie, deirdre.corcoran@teagasc.ie, ruth.hamill@teagasc.ie
The aim of this project is to identify key genes relating to pork quality. The information generated will provide a resource to improve the basic understanding of muscle biology and ultimately lead to improving our ability to predict and optimise pork quality.
Gene expression patterns will be monitored and analysed with respect to breed, production system and ultimate quality to identify genes which are an integral component in the production of consistent high quality pork.
Analysis of the myofibrillar and connective tissue components of meat tenderness and their interaction with post slaughter interventions. (FIRM 04R&D/TN/254) (01/04/06 to 31/03/09).
(anne.mullen@teagasc.ie, blanaid.mee@teagasc.ie )
In this project proteomic and enzyme (calpain zymography) analyses are being utilised to gain a clearer understanding of the proteolytic processes involved in post-mortem meat tenderization. The project also aims to investigate the interaction between post-slaughter practices and proteolysis and how they overlap with meat tenderness. Ultimately, the aim is to optimise these processes and enhance our ability to predict, control and enhance meat quality.
Assessment of DNA markers for meat quality traits in Irish beef and pork (RMIS 5421) (FIRM 04/R&D/C/236) (01/02/06 to 31/01/08)
anne.mullen@teagasc.ie, ruth.hamill@teagasc.ie
While numerous environmental factors have an influence, there is also an important genetic component to meat quality. The aim of this project is to use genomic tools to enhance the consistency in quality of Irish beef and pork. Naturally occurring DNA variants (particularly single nucleotide polymorphism (SNP) alleles) at candidate genes are being tested for association with meat quality traits. If DNA variants can be shown to have a significant effect on traits such as tenderness or intramuscular fat, such biomarkers have potential to be incorporated into breeding selection programmes.
Identification and molecular characterisation of genes influencing Irish pork meat quality (FIRM 06/R&D) (01/10/06 to 30/09/09)
ruth.hamill@teagasc.ie or anne.mullen@teagasc.ie
Pork quality comprises a set of key fresh meat qualities and processing characteristics that are important for the future profitability and competitiveness of the swine industry. Since most aspects of pork quality can only be measured on the carcass or by consumer panels, they have been difficult and expensive to improve by conventional means. However, several quality-related genes with a significant impact on pork meat quality have been identified. The aim of the current project is to identify and characterise in detail, the genes and proteins responsible for variation in Irish pork meat quality using functional genomic and proteomic approaches, with the ultimate aim of moving one step closer to the selection of candidate gene markers in marker-assisted selection strategies.
Meat Products
Optimisation of techniques for the development of heat and serve products from lower value beef and lamb cuts. (FIRM 04/R&D/C/241) (03/01/05 to 28/02/08)
tony.kenny@teagasc.ie, qiaofen.chen@teagasc.ie
In this project, a set of what have been traditionally considered as low-value beef and lamb cuts/muscles are being targeted to enhance their profitability for the Irish beef and lamb industries. A systematic investigation is underway to test the ability of a range of functional ingredients and technological interventions to enhance the processing characteristics and eating quality of these under-utilised muscles. The aim is to develop novel heat and serve beef and lamb products from these lower value cuts.
Development of innovative cured meat products with enhanced profitability, quality and safety (FIRM 01/R&D/TN/183)
Changes in lifestyle, consumer trends and increased competitiveness have emerged as the driving forces in the processed meats sector. The onus will be to identify areas of growth through innovation and new product development, to shape the future of the sector and keep the Irish curing industry competitive. This project is investigating a number of novel accelerated curing techniques such as curing of pre-rigor meat, the use of brine at elevated temperatures and vacuum pulsing of dry-cured meats, as well as innovative approaches to curing such as the use of starter cultures, meat binders, lower phosphate and salt brines and different cooking regimes. The accelerated curing techniques would utilise the superior water-holding capacity, emulsion stability, improved cure distribution and ultimately yield characteristics, whilst the innovative approaches would improve flavour profiles and addresses customers health concerns about processed meats, all of which bears directly on competitiveness.
Investigating the potential beneficial effects of nutraceuticals and phytochemicals and functional fats in meat products (FIRM 04/R&D)
paul.allen@teagasc.ie, jenny.hayes@teagasc.ie
A heightened awareness of consumers nowadays on the relationship between diet and health/disease prevention has fostered growth in the development of ‘healthier’ food products. This project aims to investigate the potential beneficial effects of a number of nutraceutical/ phytochemicals (e.g Lutein, ellagic acid, sesamol) and functional fats (CLA, camelina oil and omega-3) in cell culture models and their influence on state of the art biomarkers and the antioxidant status of cells. Novel pork and beef products will be manufactured with the selected ingredients and the impact of the functional components on meat quality parameters such as colour, oxidative stability, microbiological status and sensory properties will be evaluated.
Developing novel convenient meat based products by application of high pressure processing (HPP) (FIRM 06)
tony.kenny@teagasc.ie or anne.mullen@teagasc.ie
The overall approach of the project is to investigate the production of high quality foods that are fresh-tasting, nutritious and safe using HPP. In the first instance, the influence of high pressure processing on the muscle proteome will be assessed. The optimum processing conditions will then be established and HPP will be applied to meat pieces and sauces. The combination of HP and thermal processing as a single sterilisation procedure in ready meals is novel and has not been applied yet. Consumer and industry attitudes towards HPP will be assessed using comprehensive marketing tools and cost benefit analysis. The outcome of the project will provide the Irish food industry with comprehensive data on the viability and benefits of producing convenience-style foods using high processing.
Development of new nutraceutical meat products (CRAFT funded)
The general objective of the project is to develop new nutraceutical meat products with lower fat and with elevated levels of the benefical fatty, CLA (Conjugated linoleic acid). The specific objectives are; to examine the influence of elevated polyunsaturated oil levels on a meat emulsion using conjugated linoleic acid (CLA)); to determine the effect of replacing a percentage of pork back fat with a rich source of CLA on the healthiness/nutritive value, palatability, stability and technological quality of pork emulsion-type products; to determine the effect of using pork lean and fat which have elevated levels of CLA in pork emulsion-type product, on the healthiness, nutritive value, palatability and technological quality of the product. Results from this research will give information on the manner in which CLA can be incorporated into a meat product as well as on the stability of CLA in the product as a result of cooking.
Fresh Meat
Quantification of variation in beef at processor, retailer, consumer level and within certain beef markets to achieve a full palatability assured critical control points (PACCP) system (FIRM 04/R&D/TN/256) (01/04/05 to 31/03/08)
paul.allen@teagasc.ie or karen.brandon@teagasc.ie
The Australian beef industry has pioneered a key initiative that employs consumer taste panels as a measure to evaluate the effectiveness of a grading system and as a tool to develop a detailed understanding of factors which interact to determine the eating quality of individual beef cuts. The objective of this project is to develop a Palatability Assurance Critical Control Point (PACCP) plan for the Irish beef industry taking on board what is already known, testing some emerging issues and embracing new technologies which may contribute to the development of an Irish PACCP system. Overall, a set of guidelines will be established for the processing industry to ensure that beef products will be highly palatable.
