Sensory sensation for both everyday and party – Use of side stream food resources to produce tasty, climate-smart and healthy meat products from nose to tail.

The objective of this interdisciplinary project is to find innovative ways to improve utilization of animal protein from Swedish cattle by using by-products as finishing feeding feedstuffs, finishing culled cows from dairy production, and increasing the use of each animal from nose-to-tail.

Such a strategy will increase the meat yield per cow and through a better use of offal, there is a potential to both reduce the climate impact per kilo meat and provide sustainable foods with good sensory attributes.

Offal is dense in essential micronutrients, therefore nose-to-tail eating also contributes to the transition towards a health-sustainable system.

Through collaboration between researchers, experienced chefs and product developers in the public sector, we will develop new, innovative offal based products with sensory attributes that can be attractive and accepted by consumers of various age groups.

We will also evaluate the effect of finishing feeding on the sensory meat quality of the sirloin steaks from the culled cows, with the aim to produce meat of so called restaurant quality.

By using by-products from the energy (biogas and ethanol) and food industry, we aim at producing meat and offal based products with high sensory quality with less climate impact.

The project will contribute to strengthen and secure the production of domestic sustainable food by increasing the utilization of each animal and thereby help to fulfil the demand for tasty, healthy and nutritious food.