Established and supported under the Australian Government’s Cooperative Research Centres Program...

Established and supported under the Australian

Government’s Cooperative Research Centres Program

Functional Foods

Program 3

Enhancing capacity to deliver nutrients that promote health and

well-being through pork



What Do We Want to Achieve

• 10% increase in Domestic Sales

• 10% increase in Export sales

• $1/kg increase for 10% of product sold



What Did We Target

• Omega 3 fatty acid enhanced meat– Commercial trials to achieve product– Ratify Nutritional Claims– Production of the product.

• Trace mineral enhanced Pork– Selenium– Iron– Zinc



What Did We Target

• Fat Soluble Bioactive additives– Defining cholesterol modified Pork

• Identifying Bioactives in meat to be exploited.– Increase value of Low value products.



What Have We Done

• Omega 3 fatty acids.– 3 proposals on Omega 3 fatty acids

• Trace mineral enhanced Pork– 4 submissions

• Fat Soluble Bioactive additives– 1 submission

• Bioactives in Pork– 1 submission

• 3 other submissions



Projects

• Current project– Selenium and iron incorporation into Pork

and colorectal cancer rat model.– Measurement of form of Selenium in

tissue.



What Happened to the Rest

• Omega 3 Fatty Acids– Incorporation into tissue already establish

as products available in other parts of the world.

– Niche market development is dependant on achieving higher prices at the supermarket.

– Human Health claims being established by Peter Howe in ARC project.



Trace Mineral Enhancement

• Incorporation has been established

• Human health claims is the current project

• Further projects expected in the future



Bioactives

• Fat soluble Bioactive's – Still looking for ideas

• Bioactive’s in pork– Economics of extraction have shown that

it is unlikely to be of significance



Next Stage

• Have we covered original targets

• Determination of next area of investigation– Workshop this afternoon– Inherit properties of pork

• Additives to create Niche pork products– Dependant on human health market



Future

• APL project into composition of pork on the supermarket shelves

• Identification of strengths in pork

• Backup strengths with benefits to human through experiments.

• How to develop niche markets.



Bioavailability of selenium and iron in enriched pork and pork products

and health implications

ByDhammika Jayasooriya

SupervisorsProf. Frank Dunshea

Prof. John Pluske



B.Sc. Agriculture (Hons. Animal Science)University of PeradeniyaSri Lanka

M.Sc. Food Safety and ControlSouthbank University London UK

Worked for food industry in the UKQuality control and New product development technologist (value added meals)

My Background

MLA and MINTRAC funded research project Mphil-School of land and Food SciencesUniversity of Queensland



Pork CRC program 3: Nutritional fortification

of pork products

DPI Project Title: Nutritional strategies to increase the selenium and iron content in

pork and promote human health

PhD Title: Bioavailability of Selenium and iron in enriched pork and pork products and health

implications



Background and context of the study

•Potential to increase level of Fe•Insufficient intake of Se

•Importance of selenium in human health and wellbeing is well studied.

•The cancer prevention intake of 200 µg Se/day

•Daily recommended intake of 70 µg Se/day is not met

•Pork is not considered as good source of iron, but there is a potential for enrichment

•Selenium content of many food sources is low in many countries including Australia

•Potential to add value to an existing well respected product

•Makes this study beneficial for both general population in terms of health as well as increase the value and marketability in commercial perspective



Outline of the study

Undertake pig feeding study – 36 pigs, 6 experimental diets (Basal, 3 mg/ kg Se, 9 mg/kg Se, 100 mg/kg Fe, 1000 mg/kg Fe and 3 mg/kg Se + 100 mg/kg Fe)Determine the eating quality and retail shelf life of pork from selenium and iron fed pigs

•Determine Se and Fe bioavailability and incorporation in to pig plasma, muscle and organs

•To set up the rat model of colon cancer disease (se-enriched pork, Se-Fe enriched pork, normal pork and with no added pork)

•Determine se and iron bioavailability from pork in the rat model

•Apply molecular techniques and histological/immunohistological examination to determine tumour progression and development



The eating quality and retail shelf life of pork loin from selenium and iron enriched diets fed pigs

pHu

Purge Loss

Drip Loss

Cook LossWarner Bratzler Shear

Colour

18 males and 18 females were allocated to 6 experimental diets for 4 weeks, killed and assessed for carcass quality, 24 hr post-mortem meat quality and retail shelf-life up to five days.

ResultsSe or Fe containing diets or combination did not significantly affect any of the meat quality criteria assessed



Results

Die

t 1

Die

t 2

Die

t 3

Die

t 4

Die

t 5

Die

t 6

1

3

5

0

2

4

6

Warner Bratzler Shear

(Kg F)

Diets

Aging time (days)

1

3

5



Diet1 Diet

2 Diet3 Diet

4 Diet5 Diet

6

1

3

50

5

10

15

20

25

30

Cook loss (%)

Diets

Aging time (days)

1

3

5

Results



Results

2.5

4

5.5

7

0 1 3 5

Aging time (days)

a*, b

* (Mi

nolta

)

46

46.5

47

47.5

48

48.5

49

49.5

L (M

inol

ta) b*

a*

L



Conclusion

The results observed in the meat quality study are positive

Potential for generation of new products that can be marketed in Australia and overseas

Possible demonstration of health benefits of consuming enriched pork products with Se and Fe



• Pork CRC for financial support• Prof Frank Dunshea and Staff at DPI Werribee• Prof. John Pluske and Murdoch University

Acknowledgements

Established and supported under the Australian Government’s Cooperative Research Centres Program...

Documents

Transcript of Established and supported under the Australian Government’s Cooperative Research Centres Program...