Postgraduate Researchers

PhD Research Student - School of Culinary Arts and Food Technology & School of Food Science and Environmental Health

Project title: Designing and Developing Health Promoting and Sustainable Meat-based Comminuted Products 

Project Abstract: 

This study focuses on designing and developing sustainable meat-based products with alternative proteins from seaweed, legumes, and pseudo-grains to address nutritional and environmental challenges. Formulation trials identified optimal types and inclusion levels of these alternative proteins, achieving a balance between functionality, sensory appeal, and nutritional value. Sensory analysis confirmed that the products maintained desirable attributes, even with reduced fat content, demonstrating their potential as healthier alternatives. 

A comprehensive evaluation of physical, nutritional, and chemical properties was conducted, including detailed protein profiling before and after cooking. The protein analysis revealed no significant differences between the control and formulated patties, compatibility of alternative proteins with the meat matrix. The cooking dynamics, nutritional composition, and sensory attributes of the formulated patties, offering detailed insights into their performance. Challenges and opportunities associated with incorporating alternative proteins, such as seaweed, were evaluated, alongside strategies to maintain product quality and sensory acceptance. Also, exploring shelf-life studies highlighted storage trends; for example, chilled samples containing seaweed exhibited increased hardness by day 30, as measured using a texture analyser. 

To support complete formulation, a food composition database and a nutritional calculator were developed, enabling adherence to dietary guidelines. Iodine levels, analysed using inductively coupled plasma mass spectrometry (ICP-MS), provided crucial data on micronutrient retention across various formulations and processing methods, further enhancing the nutritional value of the products. 

Overall, this research contributes valuable knowledge to the development of healthier, sustainable meat-based products. It provides a framework for creating viable alternatives that bridge the gap between traditional meat products and plant-based offerings, addressing both consumer demands and environmental sustainability goals. 

 

Supervisors: Dr. Róisín Burke,  Dr. Catherine Barry-Ryan 

Funder: Kepak Group