The raw material quality of meat of different origin is basicly defined on the basis of its major components, i.e. fat, water and protein. In addition, types of fat and proteins as well as aroma components and salt are important for the final quality. As animals (as humans) differ much in composition and muscle quality properties between individuals, corrective steps during meat processing is crucial to obtain meat products of high and uniform quality. However, as meat is a complicated biological system, there is an urgent need to gain a better understanding of the biological processes that lie behind meat quality to optimise the processes. Both the genetic makeup of animals, rearing and feeding, and how the animals are handled both before and after slaughter have profound influences on final quality.
Nofima Mat has considerable competence in how processing of meat after slaughter affects quality. Recent research has shown that quality is strongly dependent on the biochemical processes in the muscles and how rapidly these processes occur after slaughter.
Further Nofima Mat has extensive competence in how the processing of meat and fish with different additives can be improved and collaborates with renowned research institutes in other European countries in this field. In finding optimum salt levels in meat and fish products, advanced spectroscopic techniques (FTIR and Raman) are used.
Inspired by US meat scientists, Nofima Mat has recently focused on how muscles from beef chuck and round can be utilised better than today. The studies are supported by funding from ProSafeBeef, a large EU project. The project has identified low valued muscles that are very desirable in palatability when evaluated individually. Also effects of marination, thermo processing and packaging are included in the studies.
