Projects
Impact of meat and processed meat products on the formation and (geno)toxic activity of N-nitroso compounds in the human gastrointestinal tract Ghent University
Evidence exists that red and processed meat, increase the risk of colorectal cancer. A plausible explanation is the formation of N-nitroso compounds in the human gut. In this study a combination of state-of-the-art chemical-analytical techniques and toxicological tests will be used on digests from meats. This will lead to the characterization of NOCs and allow to distinguish those in terms of activity.
Influence of raw materials and processing on the structure of gel-type emulsified meat products KU Leuven
Cooked sausages can be classified as gel-type emulsified meat products. They are produced by finely comminuting a lean meat fraction, fat, ice and additives in order to obtain a raw meat batter. The raw meat batter is stuffed into casings, heated (pasteurized) and cooled to obtain the final meat product. The fat fraction, generally pork back fat, in raw meat batters is macroscopically solid due to the low temperature during processing. As ...
Oxidation and nitrosylation in the gastro-intestinal system: influence of meat type and antioxidants Ghent University
This research investigates through an in vitro digestion model which factors in meat products (haem-Fe, fat content, nitrite, heating) affect the formation of toxic lipid oxidation products and N-nitroso-compounds and how to inhibit this formation by adding antioxidants and other food compounds. Furthermore, the effects of high meat
consumption are studied on oxidation parameters and the health status of rats.
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Meat and health: the role of sulfur-containing amino acids in the large intestine Ghent University
Evaluation of management and weaning strategies in pork meat production on the development of the intestinal immune system of the piglet, in particular the low birth weight piglet. University of Antwerp
Unravelling and improving the structure of emulsified meat analogues KU Leuven
The oxidative stability of n-3 LC-PUFA in meat batter model systems enriched with microalgae KU Leuven
The health benefits of omega-3 long chain poly-unsaturated fatty acids (n-3 LC-PUFA) are generally recognized. Unfortunately, in most Western countries, the recommended daily intake of these compounds is rarely met. Therefore, enrichment of commonly occurring foods can boost intake of these fatty acids. Meat products are an interesting target, as they contain high-quality proteins and are a source of iron. Meat products could be enriched with ...
Multimaterial 3D printing of plant-based meat Ghent University
Meat products are frequently listed between the most resource-intensive foods and represent a major source of environmental issues, especially considering the expected world’s population growth for the next few decades. Hence, much focus has been giving to developing more sustainable meat replacements. Despite all the progress made in this field and the increasing number of people who follow a vegan diet, the available plant-based protein ...
Modulatory effects of the diet and Helicobacter gastritis in the association between high red (processed) meat consumption and oxidative stress. Ghent University
A high consumption of red (processed) meat is associated with a higher risk to develop a range of chronic diseases such as colorectal cancer, cardiovascular disease and diabetes. Although the underlying mechanisms are still not elucidated, oxidative stress following high red (processed) meat consumption could contribute to the onset and progression of these diseases. The Ph.D. thesis of the applying researcher showed that high amounts of ...