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MRI - Department of Safety and Quality of Meat (MRI-FL)
Institution
Section overview
Description
Effects of animal growth, sex and genotype, treatment and slaughter on meat quality. Systems for quality management, management of sustainability performance and traceability as well as by-products of slaughter.
Activities
- Research
Parent institution
Max Rubner-Institut - Federal Research Institute of Nutrition and Food (MRI)
Coordinated projects
- Assessment and development of packaging systems for meat and meat products for different storage conditions
- Authorization of grading methods
- Best before of the meat products
- Bleeding pattern and death of slaughter pigs
- Calibration of CT protocols to measure lean meat percentage of pig carcasses
- Carcinogenic Polycyclic aromatic hydrocarbons (PAH) in liquid smokes and smoked foods
- Carry over of environmental contaminants from soil, water, air to plant in animal products
- Collaborative project: Development of a new automatic measurement method for securing a complete bleeding of slaugther pigs – Subproject 1
- Collaborative project: Field study on vaccination against boar taint. Scientific monitoring of the 100,000 boar project to evaluate immunocastration as an alternative to non-anaesthetic piglet castration
- Collaborative project: Investigation of possbilities on the application of an automated procedure for the detection of the secure onset of death of slaughter pigs in industrial slaughterhouses - subproject 2
- Collaborative Project: Objective evaluation of the quality of fresh and frozen meat using high-frequency technology - Subproject 3
- Collaborative project: Utilization of laying-type cockerels as coquelets – Subproject 3
- Comparative study regarding the amount of bleeding per time unit and the bleeding level of slaughter pigs, considering the stunning, the bleeding position, the sticking knife and the bleeding staff
- Detection of formation and strategies of avoidance of process-related undesirable substances in foods
- Detection of GMO in feed and food
- Detection of mycotoxins in feed and food
- Development and optimisation of rapid methods, including matrix-specific sample preparation, for the qualitative and quantitative identification of microorganisms and for the replacement of lengthy culture-dependent methods
- Development of an analytical method for iodine in meat containing foods and estimation of their contribution to the iodine supplementation of the German population
- Development of an objective method to perform quality classification of comminuted poultry meat
- Development of analytical methods for establishing an online-enabled assessment of meat
- Development of analytical methods for the detection of foreign proteins in meat products
- Development of analytical methods for the detection of the application of enzymes in processing of meat and meat products
- Development of methods for the detection of undesirable substances in foods
- Development of methods to detect fraud in animal food and meat products
- Differentiated digestion methods for rats and mice, samples of human origin and food
- Effect of nitrite in meat products: effect of nitrite on Gram positive infection pathogens in raw sausage products
- Elucidation of the basic operations of the manufacturing processes of cooked sausage (finely fry) with the cutter
- Enzymatic degradation of boar taint substances during the production of meat products
- Evaluation and further development of techniques for slaughtering, cutting and chilling under the view of product safety and quality, sustainability and animal welfare
- Examination of efficiency of bleeding slaughter pigs on degree of bleeding out and meat quality
- Examples for the production of high-quality functional emulsiontype resp. cooked sausages
- Expert examination and assessment of legal norms effective in slaughtering and meat treatment
- Formation of nano-emusions with antioxidative plant extracts by ultrasound and use of these emulsions in meat products
- Functional meat products
- High pressure treatment of meat products - technological use of the impact of this innovative system to the chemical-physical, sensory and microbiological parameters of the products
- Identification of food-associated bacteria with the MALDI (Matrix-Assisted Laser Desorption Ionization)Biotyper
- Identification of meat relevant microorganisms and their collaboration and interactions during ripening and spoilage (systems biology, transcriptomics, metagenomics, …)
- Impact on the genetic predisposition of pigs for slaughtering towards their tissue and blood metabolome
- Improve animal welfare at slaughter pigs drifted through redesign of the CO2 anesthesia
- Indirect determination of allergens in meat products by polymerase chain reaction
- Influence of livestock production systems on carcasse and meat quality
- Influence of processing technologies on the quality of meat products
- Investigation and development to improve hygiene of slaughter, cooling, deboning and pro-cessing technologies
- Investigations on non-aversive gas anesthesia procedures for slaughter pigs
- Marketing standards for poultry
- Measurement of internal egg quality parameters
- Meat analytics
- Meat Quality of dual purpose chicken breeds
- Minimization of the PAH levels in meat products by optimization of process control with conventional smoking
- Monitoring of desirable and undesirable substances in foods and biological tissues
- National reference laboratory for determination of extraneous water in poultry meat
- Pilot study: Cost benefit analysis for Campylobacteriosis - concerning interventions along the production chain in Germany to reduce the Campylobacter burden on chicken based on recommendations of the EFSA committee
- Polycyclic aromatic hydrocarbons (PAH) in smoke and ingredients (e.g. spices) in meat products
- Process engineering process of milling and mixing process of meat matrices with particular emphasis on blade geometry
- Process-related contaminants when using home appliances for grilling and smoking
- Qualitative and quantitative conditions of meat production with entire male pigs
- Qualitative and quantitative research on the microbiota (starter cultures, spoilage organisms, pathogens) of meat as a perishable food and of meat products over the whole food chain
- Quantification of animal and plant species in meat (products)
- Research on antibiotic resistance of meat associated microorganisms
- Rethinking packaging for circular and sustainable food supply chains of the future (CIRCUL-A-BILITY; COST Action CA 19124).
- RoBUTCHER – A Robust, Flexible and Scalable Cognitive Robotics Platform
- Safety and future development of methods for the evaluation of carcasses
- Safety, technology and analysis of raw fermented formed meat products
- Species identification in meat, meat products and meat meals
- Strategies for salt reduction in meat products
- Substitution of bacon in fermented raw sausages
- The impact of bullet fragments on lead contamination of game meat
- The potentialities of the process-accompanying characterisation of meat based on dielectric time domain reflectometry
- Training concept for standardised assessment of the ante-mortem and post-mortem inspection of pigs, cattle and broilers
- Unlabelled addition of non-meat proteins and protein hydrolysates to processed meat products Sup-projekt I: Development of suitable analytical detection methods to identify non-meat protein. Sub-project II: Protein hydrolysates
- Utilization of elder sheep
Work package leader of collaborative projects
Involved in research projects
- Antibiotic resistance bacteria in the food chain.
- Antibiotics resistance of bacteria with food products
- Collaborative project: Studies on the transfer of pyrrolizidine alkaloids in livestock
- Development and implementation of sustainable strategies to improve food-safety and retain nutritional values by reducing fungal infestation and aflatoxin contamination in the food-chain in Kenya as model region for Sub-Sahara Africa. Subproject 1
- Development of a method for checking and improving animal welfare and meat quality in the slaughterhouse (HeART - heart activity registration tool)
- Development of mass spectrometry-based methods for the analysis of vegan and vegetarian products for the presence of animal components
- Development of quantitative and qualitative molecular biological methods to identify plant and animal species in foods (MolSpec-ID)
- Effect of processing on iodine content in foods containing iodized salt
- Effects of varying percentages of the genotype Duroc in organic fat-tening pigs on performance, carcass and meat quality
- Electrohydraulic shock wave application in meat products: application of electrohydraulic shock waves to the disintegration of biological tissue using the example of beef tenderisers
- Food and gut microbiota
- German Nutrient Database
- Influence of Camelina sativa oilcake in organic broiler feeding on performance, carcass and meat quality
- Influence of running on walking ability, bone density, performance as well as carcass and meat quality by male turkeys
- Literature review on the “use-by date
- Minimal processing in automated process chains of meat processing on the example of the boning of pork (ham)
- Overview and evaluation of relevant sugar, fat and salt substitutes
- Rapid identification of psychrophilic pseudomonads from raw milk using MALDI-TOF MS
- Studies on the transfer of pyrrolizidine alkaloids into livestock
Contact
MRI - Department of Safety and Quality of Meat
(MRI-FL)
E.-C.-Baumann-Straße 20
95326 Kulmbach
Bavaria
Germany
Phone: +49 (0)9221 803248
Fax: +49 (0)9221 803332
Email: dagmar.brueggemann(@)mri.bund.de
