By using this website, you consent to our use of cookies. For more information on cookies see our privacy policy page.

Text Size: a a
Home A-Z Index Subscribe/RSS Contact Us Twitter logo small white bird

Research Call

DAFM Reference

Lead(Collaborating)Institution

DAFM Award

DAFM National Call 2011 11F026 UCC (Teagasc) €499,721

Project Title:

Development of consumer accepted low salt and low fat Irish traditional processed meats

Project Coordinator:

Dr Maurice O'Sullivan

Project Abstract

PROSSLOW optimises traditional processed meats (TPMs), including cured and uncured meats, through the reduction and or replacement of salt and fat with respect to functionality, food safety, consumer sensory quality and commercial viability. The minimum concentrations of preservatives will be identified while maintaining the above attributes in order to determine the very limits of such removal. Sensory consumer research will be employed to optimise each of these approaches as well as using active coatings on packaging innovation, through the use of non contact bioactive materials, to synergistically replace preservatives and maintain functionality, food safety and shelf-life of products where preservatives have been removed, reduced or replaced. The project will show clear quantitative goals for the sequential reduction of salt and fat in TPMs. The mean industry fat and salt levels in TPMs will be identified in order to benchmark values as well as identified FSAI target levels. Our approach principally uses consumer optimisation coupled with multivariate data analysis to reduce the levels of salt and fat, in TPMs in a clean label fashion as well as reducing these components by utilising traditional and new ingredient technologies that can be used to replace additives in parallel. By targeting the consumer, the sensory drivers, collected in a comprehensive, holistic and objective manner using state of the art sensory and multivariate data analytical technologies allows bespoke products to be created. These sensory methods are effective, repeatable and reliable but are also cheaper, faster and more innovative than current methods employed by the food industry.

Final Report:

Not available yet.