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 |
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