THE FUTURE
STARTS HERE_
SAFE HAVEN
FOR NEW IDEAS_
In an incubator environment, our research teams are empowered to test and develop new science, accelerate iteration and create value.
Phase 2: Research Programmes
THEME 1: GENETICS_
The genetic pillar sets in place the necessary data, tools and know-how for breeding a more efficient and productive cattle herd.
THEME 2: PACKAGING SYSTEMS_
Plastic packaging plays a vital role in maintaining the quality of fresh meat by prolonging its shelf life and ensuring its protection, maintaining its high quality and sensorial attributes.
THEME 3: LAMB SHELF-LIFE_
Research on enhancing the shelf-life and quality of lamb meat, will include investigation and validation of changes to current processing and packaging systems.
THEME 4: DIGITALISATION_
The Digitalisation theme will identify and leverage opportunities for meat processors in the Digitalisation space.
THEME 5: MEAT QUALITY_
A high level of variability in meat quality still remains with a significant percentage being unacceptable to the consumer, from an eating quality perspective.
THEME 6: NUTRITION_
Phase II continues the work from Phase I to investigate the role of unprocessed beef and lamb in the current diets of the Irish population.
THEME 7: CIRCULAR ECONOMY_
There is now a critical requirement to sustainably feed a growing global population, and to find renewable bio-based alternatives to fossil-derived food, feed, materials and energy, provide new valorisation opportunities for such biomass.
SENSORY ANALYSIS_
Consumer perception of meat quality is markedly influenced by the sensory properties (e.g. colour, flavour, tenderness) of the product.
Phase 1: Research Programmes
RP1: GENOMIC PREDICTIONS_
The objective of RP 1 is to investigate accurate genetic evaluations for meat quality and detailed meat cut yields.
RP2: MEAT TENDERNESS_
Will aim to reduce the inherent variability in tenderness outcomes in conjunction with RP1.
RP3: MEAT SAFETY / BIOBURDEN / SHELF-LIFE EXTENSION_
Directly addresses meeting the needs of new market access, addressing risk and extending shelf-life.
RP4: MEAT CHARACTERISATION TECHNOLOGIES_
Investigates the use of novel analysis techniques to determine meat characteristics through the industry processing chain.
RP5: MEAT AND HEALTH_
Red meat offers known health benefits for vulnerable groups in society such as the elderly (sarcopenia) and contains one of the highest concentration of nutrients of any of the food groups. These health benefits in conjunction with a healthy balanced diet and lifestyle will be validated in RP5.
RP6: BIOMARKERS FOR IRISH GRASS-FED BEEF/SHEEP_
Seeks to validate the scientific basis for our grass-fed story. In addition, the final pillar aims to explore the market potential for new products and ingredients, such as meat-derived bio-actives and micro-nutrient valorisation.
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