Given the importance of the meat industry to Ireland, it’s hardly surprising that the upcoming International Congress of Meat Science and Technology (ICoMST) is expected to draw more than 500 delegates from 60 countries around the world.
With a wide and varied focus on the sector that includes animal welfare, meat safety, taste characteristics, and the health aspects of meat, the congress in the Rochestown Park Hotel in Cork will run from August 13th-18th.
Hosted by Teagasc in collaboration with UCC, the theme of this, the 63rd congress, is 'Nurturing locally, growing globally', with delegates examining how science can offer the meat production and processing sector solutions to enable it to nurture sustainably at local level while offering opportunities to grow globally.
"The congress aims to provide a dynamic interface between academic research and innovative applications, and represents an important opportunity for everyone in the field of meat science", says Declan Troy assistant director of research with Teagasc, and chair of the ICoMST organising committee.
According to Troy it is quite a coup for Ireland to host both the congress and a workshop organised by the highly influential UNECE (United Nations Economic Commission for Europe) in the same week.
"The congress is held annually and there is a lot of competition between countries to host it", he says. "We hosted it last in 2006 and were lucky to get it again this year because another country was forced to pull out. New Zealand is already bidding for the 2027 congress – that's how sought-after it is.
"The UNECE workshop will focus on sustainable meat markets and improved eating quality and takes place at Teagasc Ashtown on the 10th and 11th of August. This will be open to delegates to attend. It is highly unusual for UNECE to meet anywhere outside Geneva."
Ireland’s strong agricultural research base as well as the grass based system of beef and sheep production utilised here make this country a particularly appropriate host for this year’s congress.
“The congress will look at what can be done by the industry to reduce greenhouse gas emissions”, Troy adds. “It’s a question of finding where the balance lies between reducing emissions while having a sustainable industry producing sustainable products.”
Major role
Among the many world leading keynote speakers to address the congress will be Professor Frank Rijsberman of the Global Green Growth Institute who will present a paper on the key role of the meat industry in transformation to a low-carbon, climate resilient, sustainable economy. He will outline how meat scientists have a major role to play in the necessary transformation of global agri-food systems towards a new model of green economic growth that is climate resilient, sustainable and provides green jobs.
Another keynote speaker is the internationally renowned Professor Temple Grandin of Colorado State University. Diagnosed with autism in early childhood, Prof Grandin is now a prominent author and speaker on both autism and animal behaviour. She has been the subject of a BBC Special – The Woman Who Thinks Like a Cow, and HBO made an Emmy Award winning movie about her life in 2016.
She will discuss how the assessment of animal welfare indicators at the slaughter plant can greatly improve animal wellbeing.
“It has the potential to reduce chronic painful conditions that are caused by either poor management or damage to the animal from housing.”, her paper says.
There will also be sessions dealing with hot topics for the industry and consumers in Ireland and elsewhere.
Declan Troy will be dealing with the very important topic of meat tenderisation.
“This is of interest to the meat industry and scientists as the meat tenderisation process is a complex phenomenon taking place in a naturally variable material. Often referred to as ‘muscle to meat conversion’, it is important to understand this process and how to possibly manipulate it by temperature control, hanging techniques, electrical stimulation and so on.”
Speakers from the Kerry Group will discuss solutions for the processed meat industry in response to consumer and retailer demands for healthier meat products.
“There is a growing demand for clean labelling among retailers and consumers”, explains Teagasc research officer Dr Ciara McDonnell.
“They want to reduce the number of e-numbers in food products. Food companies are having to offer alternatives to additives so that products can fit with the clean label trend. However, as many additives which carry an E-number serve a specific functional purpose in meat products there is a challenge in offering alternative ingredients which sustain or improve the quality of the end product.”
For further details on the 2017 International Congress of Meat Science and Technology go to icomst2017.com.