PhD defence: Meat and appetite regulation

Effects of fiber addition and cooking methods

Ursula Kehlet

PhD thesis

The overall aim of the project was to investigate the satiety-enhancing properties and the sensory quality of fiber-rich meat products. Also, the aim was to investigate if long-time cooking of pork at low temperatures increases protein digestibility and enhances satiety.

The PhD thesis is based on three human meal test studies and one analytical study related to the characteristics of fiber meat products.

The project was a collaboration between Department of Nutrition, Exercise and Sports, University of Copenhagen and Danish Meat Research Institute, Danish Technological Institute and provides a scientific basis for product development in the meat industry.

2017, 189 pages.

Time

15 September 2017, 13:00

Place

Auditorium A2-70.03, Thorvaldsensvej 40, Frederiksberg

Opponents 

Professor Inge Tetens (chair), Department of Nutrition, Exercise and Sports, University of Copenhagen, Denmark.

Professor Hanne Bertram, Department of Food Science, Aarhus University, Demark.

Senior Scientist David Mela, Unilever R&D Vlaardingen, The Netherlands.

Supervisor

Professor Anne Raben, Department of Nutrition, Exercise and Sports, University of Copenhagen, Denmark.

Co-supervisor

Senior Project Manager Margit Dall Aaslyng, Danish Meat Research Institute (DMRI), Danish Technological Institute, Denmark.