FDBusiness.com

Nurturing Locally, Growing Globally – International Meat Congress ICoMST 2017 in Cork

 Breaking News
  • Avian influenza – New Scientific Advice Boosts EU Preparedness Migratory wild birds crossing the north-eastern and eastern border of the European Union is the most likely pathway for avian influenza to enter the territory, says EFSA (European Food Safety Authority). Experts assessed the risk of avian influenza entering the EU and reviewed surveillance approaches – which comprise monitoring by Member States and the actions [...]...
  • Tough September Trading Hits British Restaurant, Pub and Bar Groups Britain’s managed pubs, bars and restaurants saw like-for-like sales decline 0.9% in September as the public appeared to pull back on spending on eating and drinking out, latest figures from the Coffer Peach Business Tracker reveal. Restaurants in London were worst hit, suffering a 3.2% fall in collective like-for-like sales compared to September last year. [...]...
  • High Shear Mixing Experts For processors that work with proteins, starches, gums, vitamins, and flavourings, the Rotosolver high shear mixer is a must-have. This workhorse makes light work of all types of ingredients and with thousands of installations around the world in food, beverage, dairy, condiments, and meat and poultry manufacturing facilities, Admix continues to set the global standard [...]...
  • Belvoir’s Bubbling With Joy This Christmas Belvoir Fruit Farms is getting into festive mood with a limited-edition Christmas label for their popular Elderflower Pressé. The jolly, holly covered label also features the brand’s iconic elderflower motif dressed to impress for Christmas in golden foil, bringing seasonal sparkle to the design, along with the cheerful seasonal message ‘Bubbling with Joy’. Belvoir’s Elderflower Pressé [...]...
  • Firmenich Launches Advanced Natural Flavour Solutions For High Protein Beverages Firmenich, the world’s largest privately-owned company in the flavour and fragrance industry, has officially launched its Protein Shield Flavors, a new line of natural flavour solutions aimed to help developers address the challenges they face when creating beverage products with high protein content. “These natural solutions confirm Firmenich’s deep commitment to advancing health and wellness,” says Chris [...]...

Nurturing Locally, Growing Globally – International Meat Congress ICoMST 2017 in Cork

Nurturing Locally, Growing Globally – International Meat Congress ICoMST 2017 in Cork
August 22
09:35 2017

The 63rd International Congress of Meat Science and Technology (ICoMST 2017) took place at the Rochestown Park Hotel, Cork, during August 13-18, 2017 and was chaired by Teagasc’s Assistant Director of Research Declan Troy. Over 450 papers were presented at the congress, many by Teagasc researchers.

The role of meat in strategies to achieve a sustainable diet lower in greenhouse gas emissions was presented by Dr Maeve Henchion, Teagasc, Rural Economy and Development Programme. Dr Henchion highlighted the complexities regarding sustainability in terms of meat consumption and highlighted possible strategies that could be implemented to mitigate its climatic impact. Dr Henchion outlined how sustainable diets are possible without the elimination of meat: “For instance, over-consumption of food in general, beyond our nutritional requirements, was found to be a significant contributor of emissions. Non-voluntary and voluntary mitigation strategies offer potential to reduce dietary greenhouse gas emissions. All mitigation strategies require careful consideration but on-farm sustainable intensification perhaps offers the most promise. However, a balance between supply and demand approaches is encouraged. Health should remain the overarching principle for policies and strategies concerned with shifting consumer behaviour towards sustainable diets.”

Demand for protein is continuously increasing and despite advances on research and development of alternative protein sources, animal protein still holds a key role in the supply of this essential nutrient. Teagasc researcher Dr Anne Maria Mullen explains: “Approximately half of the live weight of animals raised to produce meat is categorised as ‘the fifth quarter’, commanding lower market values than prime meat cuts. From the sustainability as well as from the protein quality points of view, it makes sense to explore the available sources of high quality protein already available, but not utilised to its fullest potential.” Her talk summarised current opportunities for aggregating value to some of these protein-rich co-products from the meat processing chain, underpinned by research advances on both technical and social aspects. The work is part of a large research initiative looking at the exploration of Irish meat processing streams for recovery of high value protein based ingredients for food and non-food uses – the ReValueProtein project.

Carbon monoxide (CO) has many value-added benefits in meat packaging due to its colour stabilising effects and enhancement of meat quality attributes. The regulation of CO within meat packaging varies worldwide and remains a topical and controversial issue. CO is prohibited in the EU for use in meat packaging mainly due to fears it may mask spoilage therefore misleading consumers. The issue of consumer acceptance of CO was not considered. Teagasc’s Dr Lauren Van Rooyen explains: “Applying CO pre-treatments prior to vacuum packaging enhances colour while allowing discolouration to occur by the use-by-date, thereby addressing concerns about safety. Recent work showing European consumer acceptance of CO in meat packaging demonstrates its future potential within the EU. The information provided may support framing future policies intended to assure consumer protection, safety, choice and interest. Re-evaluation of permitting CO as a packaging gas within the EU may be warranted.”

The main theme of the 63rd ICoMST was nurturing locally, growing globally. Teagasc’s Assistant Director of Research and Congress Chair, Declan Troy explains: “In addressing this, it was considered how science can offer the meat production and processing sector solutions to enable it to nurture sustainably at local level while offering opportunities to grow globally.”

Dr Carlos Alvarez, a post-doctoral researcher in the Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, won runner-up in the International Meat Secretariat Prize at the congress for his work on the Re-Value Protein project.

Teagasc Walsh Fellow Jamie Cafferky, Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, won the ABP student award for best industry relevant oral presentation prize at the congress for his work on sensory and texture attributes of beef.

CAPTION:

Pictured at the International Congress of Meat Science and Technology (ICoMST) in Rochestown, Cork on ‘nurturing locally, growing globally’ are  Joe Spzalek, ABP, Jamie Cafferky, Teagasc, best industry relevance oral presentation, Michael Creed TD, Minister for Agriculture, Food & the Marine and Declan Troy, Congress Chairman, Teagasc. Photo O’Gorman Photography.

About Author

mike

mike

Related Articles



Food & Drink Business Conference & Exhibition 2016

Upcoming Events

  • October 19, 2017PMA Fresh Summit 2017
  • October 21, 2017Food & Nutrition Conference & Expo 2017
  • October 22, 2017Serbotel
  • October 22, 2017Natexpo
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber





Subscribe Here



Advertisements