Projects relating to Health value of Meat research

Strategies to increase the content of n-3 fatty acids in meats and eggs.
Formation and (geno)toxic activity of nitros(yl)ation and oxidation products in the gastro-intestinal tract: role of nitrite-cured meat products and prevention.
Red and processed meat in the diet: toxicological and metabolomic profiling under simulated gastrointestinal conditions.
Bioactivity of dietary histidine-containing dipeptides: from nutritional requirements to functional meat.