Food Standards Agency
Thursday 18 March 2010
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Listen to this siteDetails of Agency-funded projects under the Food Authenticity research programme (Q01).
This research project aims to develop monoclonal antibodies for species-specific meat proteins in order to identify the species of meat present in meat products.
This research project aims to optimise existing PCR based methods for the quantitation of meat species in cooked meat products.
This research project aims to investigate a novel dielectric spectroscopic approach for measuring the amount of added water present in pork products.
This research project aims to develop a method that can determine the amount of lean meat present in cooked meat products.
This research project aims to determine new more accurate nitrogen factors for turkey.
This research project aims to assess the effect of food processing and the food matrix on the usefulness of DNA methods for identifying meat and fish species.
This research project aims to investigate the possibility of developing a competitive PCR assay for the quantification of meat species in meat products.
This research project aims to develop methods to identify the species and determine the amount of meat in sausage products.
This research project aims to develop methods to identify the species and determine the amount of meat in meat products.
This research project aims to develop methods to identify the species and determine the amount of meat in meat products.
This research project aims to develop methods to determine the amount of non-muscle tissues in meat products.
This research project aims to develop methods to verify labelling claims of origin of beef.
This research project aims to investigate the accuracy and precision of the new real-time polymerase chain reaction method, particularly when used to analyse processed food samples.
This research project aims to investigate the feasibility of possible methods to identify mechanically recovered meat (MRM) in meat products.
This research project aims to develop a series of DNA assays to authenticate the presence of exotic meat species.
Results available.
This research project aims to develop a method to verify labelling claims of origin of poultry.
Results available.
Results available.
This research project aims to develop a proteomic approach to distinguish heart, liver, kidney and lung tissue from skeletal muscle in cattle, sheep and pigs.
This research project aims to transfer existing DNA methods for verifying commercial and exotic meat species to a more efficient and versatile lab-on-a-chip capillary electrophoresis system.
The Food Standards Agency has carried out an exploratory study into injection powders used to retain water in chicken breast products supplied mainly to the catering trade.
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