Enhancing quality and value of meat ingredients for further processing

  • Lentils
  • University of Saskatchewan
  • Value-Added

Lead Investigator(s)

Dr. Phyllis Shand

Lead Investigator(s) Institution

University of Saskatchewan - Department of Food and Bioproduct Sciences


To understand the impact of antioxidants on the physicochemical and functional properties of meat ingredients with or without pulse ingredients.


Preliminary findings indicated that lentil seed coat exhibited significant antioxidant activity against lipid oxidation in cooked mechanically separated meat stored at 4°C and -18°C with the antioxidant activity comparable to that exhibited by several commercial antioxidants. However, no beneficial effect on meat color stability was noted.


SPG Contribution


Project Status


Duration/Timeline of Project (Year to Year)

2014 - 2018


Agriculture Development Fund

Total Project Cost