New meat products with fruits, berries and vegetables- a concept for tasty, healthy and sustainable meat products

Purpose and goal

The most demanding experiments will be the studies of the occurrence of colon cancer in mice. We can work with the stables at the Zoophysiology at Lund University. Maximum 6 groups of mice can be studied each time and the experiment will last during half a year. That will make 12 different Groups of mice to be studied per year. In the mice experiments the micro-flora and histological signs of inflammation and tumors in the intestines will be measured together with histology of livers and the amount of fat occurring there.

Results and expected effects

To obtain the goals of project B the parameters to vary in ham is to add anti-oxidants and to lower the amount of meat to see which of these factors lowers colon cancer most. For the meat balls and the sausages, firstly, the meat content will be constant and the fat content will be varied, where the meat product with the lower fat content will be substituted with antioxidants. Secondly, the fat content will be constant and the meat content will be varied. Then it can be deduced if the fat or the meat content has the largest impact on colon cancer and if the addition of antioxidants will reduce it.

Approach and implementation

A project group has been formed and they have had 5 project meetings, where they have done literature surveys and suggested innovative solutions how the project shall be out-lined. The consortia has been enlarged with the end consumers´ perspective using municipality to have consumer tests in schools. Contacts have also been taken with Åhus grönt and Olle Svenssons partiaffär AB to use their rest raw material, which are especially rich in antioxidants. To simplify the handling and to extend the shelf life of the antioxidant rich extracts they shall be spray-dried at Källbergs AB.