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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