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Meat Co-products Workshop

Meat Co-products Workshop
Dr Declan Troy, Teagasc with Charis Galanakis, Galanakis Laboratories, and Carine van Vuure, Darling Ingredients International who were speaking at a one-day workshop on Meat Co-products which took place at the Teagasc Food Research Centre, Ashtown, Dublin, Wednesday, 15 February. The workshop was organised by the ReValueProtein project team and will share ideas, knowledge and skills in the areas of animal (non-dairy) protein extraction, for the development of high value products and applications.

A one-day workshop on Meat Co-products is taking place at the Teagasc Food Research Centre, Ashtown, Dublin today, Wednesday, 15 February. The workshop is organised by the ReValueProtein project team and will share ideas, knowledge and skills in the areas of animal (non-dairy) protein extraction, for the development of high value products and applications.

ReValueProtein is a nationally funded research project bringing together a multidisciplinary team to support innovation in the Irish meat Industry. The partners in the project are Teagasc, UCC, UCD, NUIG, IT Tralee/Shannon Applied Biotechnology Centre and DAFM.

Coordinator of the ReValueProtein project, Dr Anne Maria Mullen from Teagasc said: “Today’s event will look at recovering value for the meat sector, providing a perspective on current activities and opportunities. It will update participants on the major national and international developments in the area, and highlight current trends.”

Manager of the ReValueProtein project, Dr Liana Drummond of Teagasc said: “Protein recovery can enhance the economic performance and improve the environmental impact of the meat industry through the generation of high value protein-rich functional co-products.

Topics covered at the workshop will include recent results from the on-going collaborative project funded by the Department of Agriculture, Food and the Marine, ReValueProtein project (FIRM 11/F/043 www.revalueprotein.com ), exploring the potential for generating high value products from underutilised parts of the bovine and porcine carcass, using low energy technologies and striving for ultimate waste reduction. While the focus is on beef and pork the outputs of this research are relevant to other muscle-food processing and to a number of other sectors (food, beverage, cosmetics, health and biomedical engineering).

The workshop will include a combination of talks and practical demonstrations, with speakers from academia, industry and state agencies present today, covering topics such as:

  • Overview of source materials and their characterisation;
  • Processing technologies for techno-functional product generation;
  • Functional properties: techno-functional (e.g. emulsification), health promoting (e.g. iron bioavailability) and bio-functional (bioactive, and  tissue engineering);
  • Novel non-thermal processes applied to selected processing steps;
  • Relevant legislative environment, specific regulations (including product information) , compliance to ensure downstream uses;
  • Consumer attitudes and acceptability studies; and
  • Commercialization strategy.