FDBusiness.com

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

 Breaking News
  • Nestlé Inaugurates New Nescafé Dolce Gusto Production in Vietnam Nestlé has inaugurated a new Nescafé Dolce Gusto capsule production line in Dong Nai Province, Vietnam. The site will process an expected 2,500 tons of coffee per year (equivalent to 130 million capsules), using high quality coffee beans from Vietnam. This volume is expected to increase in the coming years. The investment reflects Nestlé’s clear focus on high-growth, [...]...
  • Pink Lemonade Yogurt? Arla Brings Indulgence to New Markets Arla Foods is to expand its successful Finnish brand, Ihana, into new markets with the premium yogurt range being launched in Denmark and the UK. Meaning ‘wonderful’ in Finnish, Ihana was launched through an extensive brand launch in 2016 in Finland with an iconic new design. Indulgence is one of the few areas in growth within [...]...
  • Process Components Announces Kemutec Expansion into Netherlands Process Components has announced the expansion of subsidiary company Kemutec in Europe, with the long-established manufacturing brand opening a new office in the Netherlands. The move forms a key part of its global strategy to extend its global territories, significantly grow its revenues and create new jobs. Kemutec has more than three decades’ worth of heritage in [...]...
  • Packaging Automation Supports the Reduction in Plastic Packaging Waste With the launch of the UK Plastics Pact to address the impact plastic waste is having on the environment, retailers and manufacturers are more conscious of single use and non-recyclable plastics and want to cater for the green consumer. The industry is turning to various kinds of eco-friendly packaging with the aim of reducing plastic [...]...
  • Glanbia Cheese Joint Venture to Build New €130 Million Mozzarella Cheese Facility Glanbia Cheese, the joint venture business between Glanbia plc and Leprino Foods, plans to build a new, world-class mozzarella cheese manufacturing facility in Portlaoise, County Laois, Ireland. A site for the new facility has been identified at the recently established Togher National Industrial Estate in Portlaoise. A total of €130 million will be invested in [...]...

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

  • September 5, 2018Int'l Food Products and Processing Technologies Exhibition (WorldFood Istanbul)
  • September 15, 2018iba
  • September 25, 2018PPMA Show 2018
  • September 27, 2018Int'l Fruit Show (eurofruit)
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber





Subscribe Here



Advertisements