10 replies to this topic

[poppysnoss]

Hi All.

Hope you're all well.

I am working on my penultimate module before my MSc research dissertation. I want to do my MSc on something micro-related, so therefore for this module I need to choose a different topic.

I am about to start researching for a literature review and I was thinking along the lines of meat colour and effects that different environments have on the colour, also a bit on consumer perception of fresh meat with regards to colour.

Do you think this is feasible? Or do any meat people have any suggestions on other slants I could take?

Any advice would be very much appreciated as I don't currently know very much on this subject.

Many thanks in advance

Pops

[poppysnoss]

Hi All.

Hope you're all well.

I am working on my penultimate module before my MSc research dissertation. I want to do my MSc on something micro-related, so therefore for this module I need to choose a different topic.

I am about to start researching for a literature review and I was thinking along the lines of meat colour and effects that different environments have on the colour, also a bit on consumer perception of fresh meat with regards to colour.

Do you think this is feasible? Or do any meat people have any suggestions on other slants I could take?

Any advice would be very much appreciated as I don't currently know very much on this subject.

Many thanks in advance

Pops

No-one? Ok, maybe it is a rubbish topic afterall.

What else can I do? Anything interesting on cheese that anyone can think of???

[Charles.C]

Dear poppy,

You sort of omitted to comment on what were the kind of criteria controlling yr choice of topic ??

It's surely not totally open-ended ?

Rgds / Charles.C

[poppysnoss]

Dear poppy,

You sort of omitted to comment on what were the kind of criteria controlling yr choice of topic ??

It's surely not totally open-ended ?

Rgds / Charles.C

Sorry! I'm doing a MSc in Food Science. Units completed have covered food micro and chemistry, dairy science, meat science, nutrition etc. We have to choose a topic on any of these areas and write a 5000 word literature review.

Pops

[jtang]

Sorry! I'm doing a MSc in Food Science. Units completed have covered food micro and chemistry, dairy science, meat science, nutrition etc. We have to choose a topic on any of these areas and write a 5000 word literature review.

Pops

I'm doing my MSc thesis too... just starting on my literature review research.


I think your topic would work. How are u conducting your research? (survey and lab testing?)
And where are you doing your research? (school/employer?)

[poppysnoss]

I'm doing my MSc thesis too... just starting on my literature review research.


I think your topic would work. How are u conducting your research? (survey and lab testing?)
And where are you doing your research? (school/employer?)

Hi there.

I'm on my last two modules before I start my thesis. Still not fully decided on Project topic as above, as finishing business module and also have a lot on at work just now. Almost finished final assignment, which I will submit this weekend and then start looking into this again.

I'd like to do survey and lab testing as part of my research.

Where are you studying?

[GMO]

Sorry, I missed this thread. Meat colour could be an interesting one. There are probably micro / spoilage reasons for meat browning (especially beef) but also some level of ageing is useful for tenderness and flavour. I know beef packers tend to pack with high oxygen MAP to oxygenate the blood of the muscle to make it look more read so that would suggest there is a consumer perception that red = fresh.

I suppose you could do a whole project on beef including doing some research on consumer perception, talking to mfrs about their MAP processes, seeing a factory if possible and talking through their organoleptic checks. Look at what causes browning towards the end of life; perhaps coming to some conclusions on whether the consumer perception for wanting red looking meat but also wanting it aged is or isn't realistic???

[Dr Ajay Shah]

Hi Poppysnoss,

I agree with what GMO has suggested as I would have recommended the same. One could look at Modified Atmosphere packaging at various levels of Oxygen, Nitrogen and carbon-dioxide. I also remember packers removing the oxygen in the system to prolong the shelf life of meats and by doing so the Iron in the meat was in a reduced state of Fe2+ and the meat looked brown, however on opening the pack the meat turned red as the oxygen from the atmosphere was taken up by the Fe2+ in the reduced state to Fe3+ in the oxidized state.

You could also look at the shelf life of meats at various levels of gas ratios. i hope all this helps.

Cheers

[poppysnoss]

Thank you to both GMO and Ajay for your really helpful comments. I am hoping to push on with this project within the next week or so and they have both really given me food for thought.

Very much appreciated...!!

[Charles.C]

Dear Poppy,

Certainly no shortage of accessible information / permutations ! Probably a few theses here and there also.

 e1 - meat-technology-update-06-5.pdf   292.92KB   3 downloads
 e2 A very brief commercial viewpoint - Quality of meat - Hyfoma.pdf   94.72KB   4 downloads
 e3 - Science of Meat_ What Gives Meat Its colour.pdf   243.86KB   3 downloads
 e4 - Meat Science_ Frequently Asked questions.pdf   108.24KB   3 downloads
 e5 - A SUMMARY OF RESEARCH INFORMATION ON COOKED MEAT COLOUR.pdf   35.29KB   3 downloads

Rgds / Charles.C

[poppysnoss]

Thank you for these attachment, Charles. They look really useful.

Very much appreciated!