French scientists from INRA (the French national science organisation) and New Zealand researchers from the Riddet Institute are working together to find out how digestion of meat is affected by different kinds of processing and preparation (cooking methods).
Dr Lovedeep Kaur and Dr Mike Boland are working intially with Thierry Austrue and Véronique Sainté-Lhoutellier from INRA, supported by a D’Urville grant that provides travel funding between New Zealand and France.
The collaboration has five key objectives:
- To use a range of different processing technologies, including sous-vide and HPP to design ‘close to fresh’ meat foods with good textural attributes, flavour and improved protein digestibility.
- To determine the effects of processing on the structure/ultrastructure of the novel meat foods and protein digestibility.
- To develop technologies to enhance the nutritional and sensory value of traditionally low-value cuts of meat.
- To initiate and foster a long-term collaboration between the French and New Zealand research groups in the field of meat biochemistry and nutrition and to publish co-authored papers in peer-reviewed international journals.
- To up-skill researchers from both countries, including the development of doctoral students and young researchers, in cutting-edge microstructural and digestion techniques, including immuno-histofluorescence, MALDI imaging and in vitro protein digestion techniques.
Dr Kaur says that researchers on the project will meet for 10 days in France and at the end of that month the French researchers will travel to the Riddet Institute to share further information. The French team also has a PhD student involved in the project.Article reproduced from Riddet Review (July) with kind permission.