FIRM Funded Meat Projects
PROJECT TITLE |
COLLABORATING INSTITUTIONS |
PROJECT CO-ORDINATOR |
PROJECT STATUS |
FINAL REPORT |
| Active packaging systems for enhanced quality safety and shelf life of exported fresh beef retail cuts packed in Ireland. | Teagasc AFRC , UCD | Dr.P.Allen,Teagasc,The National Food Centre,Dunsinea,Castleknock,Dublin 15. | Complete | |
| Analysis of the myofibrillar and connective tissue components of meat tenderness and their interaction with post slaughter interventions. | Teagasc AFRC | Dr. Anne Maria Mullen, The National Food Centre, Ashtown, Dublin 15 | Ongoing | |
| Anti-microbial agents (bacteriophage and bacteriocins) for control of verocytotovigenic E. coli at key stages in the beef chain | Teagasc AFRC, MFRC | Dr. Geraldine Duffy, The National Food Centre, Teagasc, Ashtown, Dublin 15, Ireland | Ongoing | |
| Assessment of DNA markers for meat quality traits in Irish beef and pork. | Teagasc AFRC, UCD | Dr. Anne Marie Mullen, The National Food Centre, Ashtown, Dublin 15 | Ongoing | |
| BIA-SLAN: Bioactive Ingredients from Algal Sources - novel Antimicrobial tools to limit Campylobacter infection of poultry | NUIG, Athlone IT | Dr. Cyril Carroll,NUI Galway, University Road, Galway | Ongoing | |
| Bioavailability of health promoting ingredients from functional meat products : cost effective in vitro assessment. | UCC | Dr.Nora M.O'Brien, Dept of Food and Nutritional Sciences, University College Cork, Cork. | Ongoing | |
| Biomarkers to Authenticate Irish Grass-fed Beef | Teagasc AFRC, UCD | Dr. Frank Monahan, Room 3.43, School of Agriculture, Food Science and Veterinary Medicine,Agriculture and Science Ctr., U.C.D, Dublin 4 | Ongoing | |
| Control of blown pack spoilage in vacuum packaged beef. | Teagasc AFRC | Dr.Declan Bolton, Teagasc, The National Food Centre, Ashtown, Dublin 15 | Ongoing | |
| Developing novel convenient meat based products by application of High Pressure Processing (HPMeat) | Teagasc AFRC, UCC | Dr. Tony Kenny,Ashtown Food Research Centre, Teagasc,Ashtown,Dublin 15 | Ongoing | |
| Development of a protocol for biometric based animal tracking and tracing (Bio Track). | UCD | Professor Shane Ward, Biosystems Engineering, University College Dublin, Earlsfort Terrace, Dublin 2 | Ongoing | |
| Development of a technique to determine the influence of aerial contamination on beef, pork and lamb carcases during slaughter. | Teagasc AFRC | Dr.Declan Bolton, Teagasc, The National Food Centre, Ashtown, Dublin 15 | Ongoing | |
| Development of healthier meats and meat products. | Teagasc AFRC, UCC | Dr. Joe Kerry, Dept of Food and Nutritional Sciences, University College Cork, Cork. | Ongoing | |
| Development of innovative raw and cooked cured meat products with enhanced profitibility, quality and safety. | Teagasc AFRC, UCC | Dr.T.A.Kenny,Teagasc,The National Food Centre,Dunsinea,Castleknock,Dublin 15. | Complete | |
| Development of rapid nucleic acid based methods and demonstration of equivalence with cultural techniques for assessing compliance with forthcoming EU microbiological criteria for fresh meat carcasses. | NUIG, TAFRC, UCC, UCD | Dr. Geraldine Duffy, The National Food Centre, Teagasc, Ashtown, Dublin 15, Ireland | Complete | |
| Development of very tender and extremely juicy large cooked meat joints. | UCD | Dr.Da-Wen Sun, Department of Agricultural and Food Engineering, UCD, Earlsfort Terrace, Dublin 2. | Complete | |
| Eating quality and consumer perception of organic and conventially reared muscle foods. | UCC | Dr.Colm Delahunty,Department of Food Science,Technology,and Nutrition,University College Cork,Cork. | Complete | |
| Electroheat applications for meat processing: ohmic pasteurisation and radio frequency defrosting of meat and meat products. | UCD | Dr. James Lyng, Dept of Food Science, University College Dublin, Belfield, Dublin 4 | Ongoing | |
| Enhanced traceability of the poultry meat chain using biometrics and e-tracking technology (Avian Bio Track) | UCD | Professor Shane Ward,Biosystems Engineering,UCD,Earlsfort Tce,Dublin 2 | Ongoing | |
| Enhancing healthiness, shelf life and flavour of Irish fresh packaged beef. | Teagasc AFRC , UCC | Dr.D.Troy,Teagasc,The National Food Centre,Dunsinea,Castleknock,Dublin 15. | Complete | |
| Establishment of functionality and processability of individual muscles from Irish beef carcasses towards development of convenience type beef products from forequarter and some hindquarter beef. | Teagasc AFRC , UCC | Dr.T.A.Kenny,Teagasc,The National Food Centre,Dunsinea,Castleknock,Dublin 15. | Complete | |
| Functional immunogenomics in the chicken: relevance to campylobacter jenuni infection. | TCD, UCD | Professor Cliona O'Farrelly, Professor of Immunology, School of Biochemistry and Biology, Trinity College Dublin, Dublin 2. | Ongoing | |
| Healthy fatty acid-enriched fresh beef: implications for shelf-life, flavour and the health of the consumer. | TCD, TAFRC, UCD | A.P. Moloney, Teagasc, The National Food Centre, Ashtown, Dublin 15 | Ongoing | |
| Impact assessment of PSE on pigmeat quality from Irish factories and development of new technologies for the rapid determination of this condition following slaughter. | DCU, TAFRC,MFRC,UCC | Dr.Joe Kerry,Department of Food Science and Technology,University College Cork,Cork. | Complete | |
| Improving the safety of beef and beef products for the consumer in production and processing. | Teagasc AFRC | D Troy, The National Food Centre, Ashtown Dublin 15 | Ongoing | |
| Interaction of gene expression pathways, breed and diet on the nutritive and flavour aspects of pigmeat. | Teagasc AFRC, UCD | Dr. Anne Marie Mullen, The National Food Centre, Ashtown, Dublin 15 | Ongoing | |
| Investigations to establish the emergence of a new cytotoxic pathogen associated with cattle in Ireland | Teagasc AFRC, UCD | Dr.Declan Bolton, Food Safety Department, Ashtown Food Research Center, Ashtown, Dublin 15 | Ongoing | |
| Meat & related products as novel sources of 25-hydroxyvitamin D - a novel food-based bioactive with multiple health benefits | UCC | Prof. Kevin Cashman, Department of Food and Nutrition Sciences, University College Cork, Cork. | Ongoing | |
| New fresh beef processing procedures to ensure consistent eating quality. | Teagasc AFRC , UCC | Dr.D.Troy,Teagasc,The National Food Centre,Dunsinea,Castleknock,Dublin 15. | Complete | |
| Novel snack foods containing functional fibre. | UCD | Dolores O'Riordan, Dept of Food Science, University College Dublin, Delfield, Dublin 4 | Ongoing | |
| Nutraceutical and Functional Food Bioactive Peptides in Beef, Bovine Offals and Fermented Meat Products | Teagasc AFRC, MFRC, UCC | Dr. Declan Bolton,Ashtown Food Research Centre, Ashtown, Dublin 15 | Ongoing | |
| Occurrence of salmonella on pork on the island of Ireland and an assessment of the risk factors contributing to its transmission. | Teagasc AFRC | Dr. Geraldine Duffy, The National Food Centre, Teagasc, Ashtown, Dublin 15, Ireland | Ongoing | |
| Optimisation of techniques for the development of heat and serve products from lower value beef and lamb cuts. | Teagasc AFRC, UCC | Dr. Eileen O'Neill, Dept of Food and Nutritional Sciences, University College Cork, Cork | Ongoing | |
| 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. | Teagasc AFRC,UCC | Dr.P.Allen, The National Food Centre, Ashtown Dublin 15 | Ongoing | |
| Rapid methods for beef industry. | Teagasc AFRC | Dr.P.A.Mullen,Teagasc,The National Food Centre,Dunsinea,Castleknock,Dublin 15 | Complete | |
| Regulation of the acid tolerance response in Salmonella species and its effect on dietary control measures in cattle and pigs | Teagasc AFRC, UCD | Dr. Declan Bolton,Ashtown Food Research Centre, Ashtown, Dublin 15 | Ongoing | |
| Technology transfer in the Irish Meat Sector | Teagasc AFRC | Dr.Gerard Downey, Teagasc, Ashtown Food Research Centre, Ashtown,Dublin 15. | Ongoing | |
| Toxoplasma gondii in meat and meat products:detection & risk assessment | UCD | Dr. Theo de Waal,School of Agriculture, Food Science and Veterinary Medicine,Veterinary Science Centre,Belfield ,Dublin 4 | Ongoing | |
| Understanding the physico-chemistry of the meat matrix and its potential as a delivery system for added bioactive compounds | TAFRC, UCC | Dr. Ruth Hamill, Ashtown Food Research Centre, Teagasc,Ashtown,Dublin 15 | Ongoing |
Should you require further information on any of the projects listed above, please send an email to research@agriculture.gov.ie
