Minimize variations in product quality.

Variations in end-product quality are a major problem both in the meat- and cereal-processing industries. Problems with quality are often caused by variations in raw materials and processing techniques. The food industry needs techniques that measure changes in raw material quality as early as possible so that processing parameters or formulations can be adjusted to compensate for the variations.

Both genetic variations and differences in the biophysical environmental conditions for the living material influence the raw material composition, morphology and (for animals) metabolic status, which are important to the post-mortem degradation processes.

The development of molecular biological analytical tools has made it possible to better reveal differences related to genetic and proteomic variations. The strategy of Norwegian scientists is to characterize the protein expression, to identify important proteins (biomarkers) and to characterize structural changes (mainly muscle) related to genetic and environmental factors.

The researchers will use two different methodological approaches to perform these studies. They will use proteomics, methods aimed at studying all the proteins of a sample. These methods are extensively used in medical research and by the pharmaceutical industry, but have also become attractive in food science. The second approach is to use microscopic techniques to unravel the microstructure of meat samples.

Gluten proteins are widely known to have a great impact on wheat baking quality, affecting both bread volume and form ratio (height to width). The gluten composition is mostly genetically controlled, but it also is affected by environmental conditions, such as temperature and moisture during growth. This has great impact in areas with short growing seasons and cold climates. Using proteomics, the scientists will attempt to understand the environmental regulation of protein composition in different wheat cultivars related to baking quality parameters.

It is widely accepted that the activity of certain protein degradation enzymes, the calpains and calpastatins, are important determinators of tenderness in meat. There also are several metabolic enzymes associated with tenderness in pigs. The scientists are using proteomics and microscopic methods to study the tenderization of beef and will study how genetics and processing influence tenderness and protein composition.

Essentially, the scientists want to develop new insight and understanding of the impact of raw material characteristics, storage and processing conditions on protein functionality and food quality. Researchers are identifying and characterizing the effects of variations in raw material, processing and storage on end-product quality. They also are establishing methods for identifying protein expression in meat and cereals and are identifying proteins that are important for product quality. They will develop insight into the mechanisms of post-mortem meat degradation; identify and characterize proteins and proteoglycans that influence product quality; and characterize and quantify microstructure and important components both in the raw material and end product.

Further information. Kristin Hollung, Matforsk, Norwegian Food Research Institute, Osloveien 1, N-1430 As Norway; phone: [phone]; fax: [phone]; email: [e-mail].