RP2: Meat Tenderness

RP2: Meat Tenderness

There remains a high level of variability in meat tenderness with, statistically, 20% of steaks being unacceptable from an eating quality perspective. There is a need, therefore, to define best practice in tenderness outcome management systems in processing beef and sheep meat carcasses. The MTI research plan for Pillar 2 is to develop a comprehensive understanding of the influence of pre- and post-rigor factors influential on tenderness development in the commercial setting and provide a means to apply this information to guide meat management systems for Irish processors.

Pillar 2 Programme Lead

Dr Anne Maria Mullen

Dr Anne Maria Mullen is a Principcal Investigator based in the Teagasc Research Centre, Ashtown, Dublin. Her research interests include addressing issues relating to various aspects of meat processing (post slaughter interventions) and meat quality (technological, eating etc.). In particular she has focused on biochemical and molecular factors under pinning variability in meat quality and the impact of post-mortem process interventions on product quality. She also oversees programmes involving recovery of value from meat by-product and waste streams.

She has co-ordinated and collaborated on projects funded through EU Framework, FIRM and EI. In addition Dr Mullen served as Head of Department (2005-2010) leading a staff of up to 20 comprising permanent and contract researchers, technical personnel and students. Publications relate to molecular basis of meat quality, bioactive elements in offal and low value meat, and general meat quality.

She has presented her research on many occasions at international and national conferences; she is a member of the EI – Global Skills Team (Pet Food) and is an editor with Frontiers Genetics. She regularly contributes to proposal evaluations at national and international levels, PhD evaluations and is also involved with training and information programmes in meat technology for the Irish meat industry and relevant agencies.