Photo of Amy Smart

Ben Williams

Knowledge Transfer Senior Manager

AHDB Pork Knowledge Exchange


Email Ben

T: work 024 7647 8623

Amy Smart

Home \ Research & Innovation \ PhDs \ Current PhDs \ Amy Smart

Development of novel technology (bio-sensors) for rapid analysis of fatty acid composition in meat from pig and cattle

Research Partner: University of the West of England (UWE)

Sponsors: AHDB Pork and AHDB Beef and Lamb, UWE, JSR Genetics, Stabiliser Cattle Company

Duration: October 2017-September 2020

Aims and objectives:

  • To develop novel bio-sensor technology for the measurement of concentrations of individual saturated, mono-unsaturated and ploy-unsaturated fatty acids
  • To link technology to a user-friendly display of the data once inserted into a carcase or cuts of meat

Expected benefits:

  • The novel technology will be rapid, user-friendly, reliable, cost-effective and could be integrated into existing abattoir systems.
  • The utilisation will contribute towards reducing complaints in relation to meat texture and flavour. 
  • Once validated, the technology could be adapted for applications in other types of meat. 

For more information, please contact Kim Matthews, Head of Animal Breeding & Product Quality.