Teagasc Researcher Receives International Science Award

14 February 2007

The 2007 International Meat Secretariat (IMS) prize for Meat Science and Technology has been awarded to a young Irish research scientist. Jenny Hayes, a research officer, at Teagasc Ashtown Food Research Centre (AFRC), was presented with this prestigious award in Dublin today, Wednesday, 14 February 2007, by Mr Paddy Moore, IMS President.

This award is in recognition of Jenny Hayes’s work on the development of an accelerated dry-curing process for beef using various physical treatments in order to promote the diffusion of the cure ingredients. The aim of the research was to develop a modified dry-curing process using a number of faster and more consistent dry-curing techniques such as: controlled tumbling, vacuuming and vacuum pulsing. These modifications can accelerate the dry-curing process and promote the uniformity of cure distribution.

The prize is awarded annually to a young scientist for a presentation, lecture or poster on red meat and delivered at the International Conference of Meat Science and Technology (ICoMST). This event took place in Dublin in August 2006. The judges put emphasis on the ability of the scientist to demonstrate scientific research and technological skills of a high order, to communicate the results of the work and show commitment to the meat industry of the future. The winner was selected by a panel of internationally respected meat scientists and industry representatives. The work must be uniquely the scientists own effort.

This prestigious award is highly regarded by the meat industry and the scientific community. Scientists from around the world, working on all areas of meat research, competed for the IMS prize. Accepting the award today, Jenny Hayes acknowledged the contribution of Dr Tony Kenny, project coordinator and colleagues Paddy Ward and Rachel Kennedy of Ashtown Food Research Centre.