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Agroscope
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Nutritional and Sensory Properties
The demands made of milk and meat products and defined by consumers as well as by public authorities and organisations are steadily increasing. In addition to the known nutrients, meat and dairy products contain a series of bioactive components which have the potential to support and maintain health. Our research work is intended to help ensure that in future, sufficient scientific information is available to enable the positive effects of milk and meat products to be emphasised.
On the other hand, some processed meat and dairy products contain too much salt, sugar or fat, and are accordingly considered to be unhealthy. A reduction in these ingredients not only has sensory consequences, however, but also influences food safety and technological characteristics. With our research findings, we hope to support our branches of the food industry in adapting their recipes and formulations.
Moreover, during storage, various chemicophysical or biochemical processes take place that negatively affect both the sensory quality and technological characteristics of the food in question. Using both traditional and novel methods, we therefore intend to examine these undesirable processes such as e.g. oxidation in greater depth and identify the various influencing factors to which they are subject. Based on our findings, measures will be developed for reducing such unwanted processes and their by-products.
It is ALP's aim to show that milk and meat products play an important role in a healthy and varied diet, and that there need not be any contradiction between indulgence and health.
Aims
Immunoregulatory effect: Analytical systems for measuring the (post-prandial and long-term) immunoregulatory effect of milk and meat products are developed. The immunoregulatory effect of various animal products is known, and ways of reducing ‘inflammatory reactions' are scientifically documented.
Bioavailability of micronutrients: The bioavailability of various micronutrients in milk and meat products is recorded, and the absorption of these nutrients is compared with that of supplements. The influence of various processing steps is known, and measures for improving bioavailability are suggested.
Nutritional-physiological optimisation of product composition: Practitioners possess the know-how for optimising meat and dairy products in terms of formulation and technology, in order that their composition may better meet the food-pyramid recommendations.
Sensory changes during storage: Selected mechanisms leading to sensory and nutritional-physiological changes in meat and dairy products during storage are recorded, and measures for optimising sensory and nutritional-physiological quality are developed in conjunction with practitioners.
Knowledge transfer: Knowledge in terms of technology, safety, nutritional value and quality of meat and dairy products is communicated to the various interest groups. National and international cooperation is ensured in the Research Group.
Client-specific queries and projects: The Research Group makes its competencies available for client-specific queries and projects within the framework of third-party-financed activities.
Immun-regulierende Wirkung: Analysensysteme um die immun-regulierende Wirkung (postprandial und Langzeit) von Milch- und Fleischprodukten zu messen sind entwickelt. Die immunregulierende Wirkung verschiedener tierischer Produkte ist bekannt und Möglichkeiten um „Entzündungsreaktionen" zu vermindern sind wissenschaftlich dokumentiert.
Bioverfügbarkeit von Mikronährstoffen: Die Bioverfügbarkeit verschiedener Mikronährstoffen in Milch- und Fleischprodukten ist erfasst und deren Absorption mit der Absorption von Supplementen verglichen. Der Einfluss verschiedener Verarbeitungsschritte ist bekannt und Massnahmen zur Verbesserung der Bioverfügbarkeit sind vorgeschlagen.
Ernährungsphysiologische Optimierung der Zusammensetzung von Produkten: Die Praxis verfügt über das Knowhow um Milch- und Fleischprodukte bezüglich Rezeptur und Technologie zu optimieren damit die Zusammensetzung den Empfehlungen der Lebensmittel-Pyramide besser entspricht.
Sensorische Veränderungen während der Lagerung: Ausgewählte Mechanismen, welche zu sensorischen und ernährungsphysiologischen Veränderungen während der Lagerung von Milch- und Fleischprodukten führen sind erfasst und Massnahmen zur Optimierung der sensorischen und ernährungsphysiologischen Qualität zusammen mit der Praxis entwickelt.
Wissenstransfer: Das Wissen bezüglich Technologie, Sicherheit, Nährwert und Qualität von Milch- und Fleischprodukten wird an die verschiedenen Interessengruppen kommuniziert. Die nationale und internationale Zusammenarbeit ist in der Forschungsgruppe sichergestellt.
Kundenspezifische Anfragen und Projekte: Die Forschungsgruppe stellt im Rahmen von fremdfinanzierten Arbeiten ihre Kompetenzen für kundenspezifische Anfragen und Projekte zur Verfügung.
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