Grant: Engage Grants Program
Thompson Rivers University
$24,850.00
Development of new meat preservation using a combination of vacuum pressure and microwave energy
FY 2009-10
Summary
Preserved meat products have become popular snack and convenience foods among consumers, and the
emphasis on the development of new and value-added beef products is seen as a way to maintain and even
increase industry profitability. Beef is a high moisture food, which makes the product highly susceptible to
spoilage. This research will compare a new method of preserving meat using a combination of vacuum
pressure and microwave energy to dehydrate beef muscle as well as ground formed jerky product with
conventional drying methods. Some of the anticipated benefits of the new methodology may include reduced
processing time with a corresponding reduction in energy usage, improved retention of meat quality attributes,
and the potential for creation of new product attributes.
Program
Engage Grants Program
Recipient
Location
British Columbia, Canada
Recipient Type
Academia
Type
Grant
Source
NSERC's Awards Data
As published
Application id
395427-2009
Name nom
VanHamme, Jonathan
Department département
Biological Sciences
Organization id
1809
Institution établissement
Thompson Rivers University
Province en
British Columbia
Province fr
Colombie-Britannique
Country en
CANADA
Country fr
CANADA
Fiscal year exercice financier
2009
Competition year année de concours
2009
Award amount
24850
Program id
EGP
Program nane en
Engage Grants Program
Program name fr
Programme de subventions d'engagement partenariat
Group en
Research partnerships programs
Group fr
Programmes de partenariat
Committee code
1554
Committee name en
Pacific Internal Decision Committee
Committee name fr
Comité de décision interne pour le Pacifique
Area of application code
501
Area of application group en
Manufacturing processes and products
Area of application group fr
Procédés et produits industriels
Area of application en
Processed food products and beverages
Area of application fr
Aliments transformés et boissons
Research subject code
6103
Research subject group en
Food science and technology
Research subject group fr
Science et technologie de l'alimentation
Research subject en
Food processing, packaging, preservation and storage
Research subject fr
Transformation, conditionnement, conservation et stockage des aliments
Partie
1
Nb partie
1
Application title
Development of new meat preservation using a combination of vacuum pressure and microwave energy
Keyword
NA
Application summary
Preserved meat products have become popular snack and convenience foods among consumers, and the
emphasis on the development of new and value-added beef products is seen as a way to maintain and even
increase industry profitability. Beef is a high moisture food, which makes the product highly susceptible to
spoilage. This research will compare a new method of preserving meat using a combination of vacuum
pressure and microwave energy to dehydrate beef muscle as well as ground formed jerky product with
conventional drying methods. Some of the anticipated benefits of the new methodology may include reduced
processing time with a corresponding reduction in energy usage, improved retention of meat quality attributes,
and the potential for creation of new product attributes.
