Final Activity Report Summary - HEALTHYMEAT (Strategies for enhancing the nutritional quality and health benefits of meat and meat products)
Meat and meat products are considered to be a vital component of a healthy diet an excellent source of protein, essential minerals, trace elements and vitamins and is strongly associated with strength and virility in our culture. Diet is an important factor affecting human well-being and health. 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. The concept of 'healthier' foods includes 'functional foods' which are defined as foods used to prevent and treat certain disorders and diseases in addition to their nutritional value per se. The Meat Technology Department at the AFRC has been recognised as a Centre of Excellence in training early stage researchers by the award of a Marie Curie Host Fellowship for Early Stage Researchers (2004-2008) under the Structuring the European Research Area - Human Resources and Mobility Programme. This provided early stage researchers with the opportunity to undertake research in a country other than their own. The research carried out focused on enhancing the wholesomeness, health benefits and nutritional content of fresh meat and meat products by manipulation of the raw material, application of minimal processing and addition of ingredients.
The research covered by the Marie Curie fellows encompassed assessment of new technologies and processes for developing functional meat products which could deliver health benefits to the consumer. The molecular basis for variation in IMF was examined through genomic and proteomic approaches. Strategies to increase healthier fats in fresh meat and meat products were investigated. The impact of nutraceuticals on palatability, technological and safety attributes was also assessed. The main outcome of this is that eight early stage researchers received training in innovative approaches in investigating the area of healthier meats and meat products. The skills and knowledge gained will benefit the researchers in their own career and potentially in the development of their own research programmes.
The research covered by the Marie Curie fellows encompassed assessment of new technologies and processes for developing functional meat products which could deliver health benefits to the consumer. The molecular basis for variation in IMF was examined through genomic and proteomic approaches. Strategies to increase healthier fats in fresh meat and meat products were investigated. The impact of nutraceuticals on palatability, technological and safety attributes was also assessed. The main outcome of this is that eight early stage researchers received training in innovative approaches in investigating the area of healthier meats and meat products. The skills and knowledge gained will benefit the researchers in their own career and potentially in the development of their own research programmes.