Transcript Document

Functional Foods
Program 3
Enhancing capacity to deliver
nutrients that promote health and
well-being through pork
Established and supported under the Australian
Government’s Cooperative Research Centres Program
What Do We Want to Achieve
• 10% increase in Domestic Sales
• 10% increase in Export sales
• $1/kg increase for 10% of product sold
Established and supported under the Australian
Government’s Cooperative Research Centres Program
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
Established and supported under the Australian
Government’s Cooperative Research Centres Program
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.
Established and supported under the Australian
Government’s Cooperative Research Centres Program
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
Established and supported under the Australian
Government’s Cooperative Research Centres Program
Projects
• Current project
– Selenium and iron incorporation into Pork
and colorectal cancer rat model.
– Measurement of form of Selenium in
tissue.
Established and supported under the Australian
Government’s Cooperative Research Centres Program
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.
Established and supported under the Australian
Government’s Cooperative Research Centres Program
Trace Mineral Enhancement
• Incorporation has been established
• Human health claims is the current
project
• Further projects expected in the future
Established and supported under the Australian
Government’s Cooperative Research Centres Program
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
Established and supported under the Australian
Government’s Cooperative Research Centres Program
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
Established and supported under the Australian
Government’s Cooperative Research Centres Program
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.
Established and supported under the Australian
Government’s Cooperative Research Centres Program
Bioavailability of selenium and iron
in enriched pork and pork products
and health implications
By
Dhammika Jayasooriya
Supervisors
Prof. Frank Dunshea
Prof. John Pluske
Established and supported under the Australian
Government’s Cooperative Research Centres Program
My Background
B.Sc. Agriculture (Hons. Animal Science)
University of Peradeniya
Sri Lanka
M.Sc. Food Safety and Control
Southbank University London UK
Worked for food industry in the UK
Quality control and New product development
technologist (value added meals)
MLA and MINTRAC funded research project
Mphil-School of land and Food Sciences
University of Queensland
Established and supported under the Australian
Government’s Cooperative Research Centres Program
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
Established and supported under the Australian
Government’s Cooperative Research Centres Program
Background and context of the study
•Importance of selenium in human health and wellbeing is well
studied.
•Selenium content of many food sources is low in many
countries including Australia
•Daily recommended intake of 70 µg Se/day is not met
•The cancer prevention intake of 200 µg Se/day
•Pork is not considered as good source of iron, but there is a
potential for enrichment
•Insufficient intake of Se
•Potential to increase level of Fe
•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
Established and supported under the Australian
Government’s Cooperative Research Centres Program
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
Established and supported under the Australian
Government’s Cooperative Research Centres Program
The eating quality and retail shelf life of
pork loin from selenium and iron
enriched diets fed pigs
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.
Results
Se or Fe containing diets or combination did
not significantly affect any of the meat quality
criteria assessed
pHu
Purge Loss
Drip Loss
Cook Loss
Warner Bratzler Shear
Colour
Established and supported under the Australian
Government’s Cooperative Research Centres Program
Results
1
6
3
5
Warner 4
Bratzler
Shear
2
(Kg F)
Established and supported under the Australian
Government’s Cooperative Research Centres Program
5
Diet 1
Diet 2
Diets
3
Diet 3
Diet 4
1
Diet 5
Diet 6
0
Aging time
(days)
Results
1
3
30
5
25
20
Cook loss (%) 15
10
5
0
5
Diet
1 Diet Diet
2
3 Diet
4 Diet
5 Diet
Diets
6
Established and supported under the Australian
Government’s Cooperative Research Centres Program
3
1
Aging time
(days)
Results
49.5
49
48.5
5.5
48
47.5
4
47
L (Minolta)
a*, b* (Minolta)
7
b*
a*
L
46.5
2.5
46
0
1
3
5
Aging time (days)
Established and supported under the Australian
Government’s Cooperative Research Centres Program
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
Established and supported under the Australian
Government’s Cooperative Research Centres Program
Acknowledgements
• Pork CRC for financial support
• Prof Frank Dunshea and Staff at DPI Werribee
• Prof. John Pluske and Murdoch University
Established and supported under the Australian
Government’s Cooperative Research Centres Program