All Ireland Meat Science Conference Presentations
Date published:
AFBI recently hosted an All-Ireland Meat Science Conference.
What is the value of meat in the diet? Should we be eating less meat? How do we make the most of the meat we produce? Meat has been much in the news recently and its role in our diets and our culture is the subject of ongoing discussion. These issues informed much of the debate at a recent “All-Ireland Meat Science Conference”, hosted by AFBI and organised by Dr Linda Farmer, Head of Food Research Branch.
Presentations from the event can be accessed below:
Documents
- A1: Nutritional Benefits of Animal Products
- A2: Enhancing the nutritional quality of beef
- A3: Delivering processed meat products with health benefits
- A5: Vitamin D enhancement in pork
- B1: Carbon footprint of meat consumption in the Irish diet
- B2: Will we be eating meat in the future?
- B3: Meeting Consumers expectations
- B4: Optimising sensory and nutritional quality of processed meats
- C2: Exploring higher value opportunities for meat processing co-products
- C3: Green Cooking - The potential of novel technological interventions for milder heat processing of meats
- C4: Novel methods to extend shelf-life
- C5: CAFRE Meat Technoloy Transfer and Support
- D1: "Novel" mehods to determine meat provenance
- D2: REIMS - a new method for authenticity
- D3: Hyperspectral Imaging for Meat Quality
- E1: Lamb meat quality - is there a ram effect?
- E2: Factors affecting lamb meat flavour - Results of DAFM project "RamLamb"
- E4: Omega-3 fatty acids for healthier lamb
- F4: Contamination of untreated livestock with veterinary drugs