Projects in progress in research institutes under the scientific oversight of the Agricultural Research Council are listed below. In addition, I understand that other research in this area is supported by my right hon. Friend the Minister for Agriculture, Fisheries and Food.
| AGRICULTURAL RESEARCH COUNCIL |
|
EXPENDITURE 1975/76 £ |
| East Mailing Research Station |
|
| Calcium Nutrition of Apples in Relation to Storage |
10,651 |
| Optimum Conditions for Storage of Apple Varieties |
44,846 |
| Determine the best Apple Orchard Conditions for Storage |
36,863 |
| Fruit Physiology in Relation to Storage |
58,722 |
| Fruit Composition in Relation to Storage |
26,520 |
| Optimum Storage Conditions for Pears |
8,340 |
| Pre-Storage Factors affecting Transport and Storage of Soft Fruit |
8,396 |
| Construction, Instrumentation and Operation of Fruit Stores |
35,535 |
| Epidemiology of Fungi causing Storage Rotting of Apple and Pear |
13,851 |
| Food Research Institute |
|
| Biochemistry of Carbohydrate Interchange in Stored Tubers |
23,706 |
| The Physiology of Potato Tuber Dormancy and Sprout Growth and their control during Storage |
8,272 |
| Susceptibility to Bruising during handling and Physiochemical and Biochemical Properties of Potato Tubers |
47,041 |
| Optimum conditions for maintaining quality in Storage of Vegetables |
18,062 |
| Optimum conditions for maintaining quality in Storage of Soft Fruit |
2,176 |
| Explain Secondary Changes in Chill Injured Tomatoes to extend Storage |
22,994 |
| Coupling of Quinones with Proteins and Amino Acids in relation to Processing |
49,726 |
| Microstructure in relation to Egg Shell Strength |
1,735 |
| Properties of Ovomucins and changes when Egg White Liquifies |
1,228 |
| Post-Mortem Physical and Chemical changes in Muscle Protein |
10,551 |
| Post-Mortem changes and Rigor in Poultry. Glycolysis during Processing and effect on Texture and Water Content |
21,598 |
| Chemistry of Metallic/Fishy Taint formation in Foods arising from Oxidation of Lipids |
34,938 |
| Light Induced Deterioration of Foodstuffs: Photo - Oxidations sensitised by Natural and Artificial Food Colours |
25,047 |
| Investigation of Reactions of Products from Oxidative Deterioration of Unsaturated Fatty Acids |
16,698 |
| Physical Properties of Egg White: the effect of Dietary Magnesium |
15,453 |
| Identification of Volatile Odorous Compounds in Modern Low-Ventilation Potato Stores |
9,804 |
| Define effects of Polyphosphate/Salt Injection in Broilers on Quality Aspects and Relate to Process Variables |
10,989 |
| Effect of Season, Husbandry and Storage conditions on Fungi, especially Yeasts on Soft Fruits and Rhubarb |
21,798 |
| Microbiology of Poultry in relation to Carcase Quality and Shelf Life |
26,398 |
| Bacterial Spoilage of Potatoes |
7,547 |
| Physiology of Vegetable Spoilage Bacteria |
13,174 |
| Effects of Heat on Non-Sporing Bacteria |
36,702 |
| Microbial Spoilage of Cauliflower |
8,298 |
| Storage Disorders of Winter White Cabbage |
12,431 |
| Fungal Spoilage of Tomatoes during Cool Storage and Subsequent Shelf Life in relation to Quality |
4,391 |
| University of London, Wye College, Hops Research Department |
|
Expenditure 1975–76 |
| Effect of virus infection on yield and brewing value |
2,389 |
| Thin-layer and deep-bed drying. Develop automatic control of commercial continuous hop drier |
10,780 |
| Chemical factors relating to deterioration of hops during storage |
9,303 |
| Long Ashton Research Station |
|
| Isolate and identify causes of mousy taint and study sulphur based taints in foods and beverages |
7,055 |
| Effect of pomological factors and processing on composition of un-fermented and fermented fruit juices |
20,034 |
| Nutrition of yeasts in fruit juice fermentation. Soluble nitrogen compounds and B group vitamins in cider |
15,049 |
| Effect of nutrition on malo-lactic fermentation of fruit juices |
7,000 |
| Biochemical pathways in the metabolism of organic acid by yeasts in fruit juice fermentation |
25,232 |
| Effect of fermentation system, strain of yeast and storage on flavour in fruit juice products |
30,546 |
| Microelectrophoretic investigation of yeast flocculation in fruit juice fermentation |
3,390 |
| Meat Research Institute |
|
| Define factors controlling accumulation and physical characteristics of fat in adipose tissue of meat animal |
35,170 |
| Identify causes of stress during rearing, transport and lairing of meat animals to improve practices |
12,750 |
| Relate physiological effects of stunning to bleeding efficiency and/or meat quality |
24,082 |
| Define effects of freezing and thawing on bacteria |
4,975 |
| Identify compounds changing with microbial growth during chill storage of fresh, vacuum-packed and cured meats |
20,055 |
| Provide data on heat and water transfer in meat handling to improve-chilling, freezing and thawing practices |
61,293 |
| Provide data on physical props of meat relating to heat transfer and to measurement of quality and composition |
24,364 |
| Relate temperature and time of frozen storage of pork to quality and post-thawing stability in chemical terms |
7,546 |
| Define meat curing reactions to maintain colour and flavour |
16,285 |
| Define meat curing reactions to minimise non-microbial health hazard |
22,159 |
| Study microbiology of new and Wiltshire methods of curing and of packaged bacon |
7,288 |
| Define factors affecting toxin production by clostridium botulinum in pasteurised cured meat |
8,603 |
| Define effects of salt levels and muscle variables on bacon stability and eating quality to reduce curing time |
22,920 |
| Define muscle collagen, variation between muscles and changes therein in relation to meat texture |
52,997 |
| Define chemical and physical changes during Rigor: ATP/ASE activation by CA++; relate to cold-shortening in meat |
46,080 |
| Relate pre-rigor treatments and rigor development to meat texture |
2,969 |
| Relate muscle components and cooking methods to meat texture |
5,831 |
| Define, in terms of protein structure, changes in water-binding and tenderness during conditioning of meat |
25,454 |
| Define the role of tissue enzymes in improving meat texture |
19,116 |
| Examine potential of exogenous enzymes for tenderising meat |
8,270 |
| Study production and process factors and interactions affecting meat eating quality using taste panels and instruments |
58,808 |
| Develop methods of collection and of processing blood to provide stable plasma of food quality |
2,178 |
| Selection or genetic modification of lactic acid bacteria for improved strains for manufacture of dairy products |
4,986 |
| Prepare and evaluate rennet substitutes and mixtures of enzymes in cheesemaking |
7,905 |
| Structure of casein micelle in relation to cheesemaking |
11,298 |
| Produce bacterial cell mass for use in cheesemaking |
1,504 |
| Development of cheese starters resistant to bacteriophage |
12,974 |
| Effect of heating and cooling milk on fat globule membrane composition |
21,301 |
| Fat globule membrane structure and the adsorption of fat splitting enzymes |
10,504 |
| Structure of aggregation and colloidal stability of the casein micelle |
18,842 |
| Factors in milk affecting the formation, properties and syneresis of curd |
796 |
| Heat-induced denaturation of whey protein and effect of factors during milk production |
1,184 |
| Heat-induced interaction between milk caseins and carbohydrates |
8,793 |
| Effect of heat stable enzymes on milk during storage |
15,896 |
| Composition and properties of milk and whey powders. Sollubility, and the effect of processing on this |
11,444 |
| Methods of UHT sterilisation with special reference to the quality of the product |
22,882 |
| Factors affecting deposit formation from heated milk on surfaces |
7,116 |
| Aseptic bottling |
1,913 |
| Cheese quality in relation to bacteriological, chemical and physical properties of milk |
24,596 |
| Cheese making technology |
11,542 |
| Evaluation of thermal and membrane methods of milk concentration and of the resultant products |
8,245 |
| Effect of container properties on product quality during storage (particularly heat-treated milk) |
3,235 |
| Effect of heat treatment, processing and storage on nutritive value of milk |
4,072 |
| Physical properties of dairy products |
20,609 |
| Homogenization of milk and cream |
22,531 |
| Structure of dairy products |
16,944 |
| Concentration of milk by reverse osmosis and ultra-filtration |
40,402 |
| National Vegetable Research Station |
|
| Factors affecting onion storage life, especially dormancy, variety and temperature. Develop storage systems |
11,379 |
| Factors affecting storage life of root crops. Especially variety and harvest damage. Develop storage systems |
12,845 |
| Study factors affecting storage life of cauliflower |
3,243 |
| Bacterial deterioration of vegetables in store and tissues in culture |
4,184 |
| DEPARTMENT OF AGRICULTURE AND FISHERIES, SCOTLAND |
| Hannah Research Institute |
|
| Factors affecting the dispersibility of "instant" dried milks |
282 |
| Influence of somatic cell count of raw milk on quality of pasteurised milk and dried whole milk (with WSAC) |
734 |
| Variability of the fatty acid composition of milk fat, and its effect on the physical properties of the fat |
21,905 |
| Studies on spray-dried milk products |
20,159 |
| Enzymic phosphorylation and dephosphorylation of bovine caseins in relation to structure and function |
14,782 |
| Improved method for the determination of the composition of casein micells |
414 |
| Studies of the size distribution of particles in skim milk |
11,124 |
| Properties of particles formed from alpha-casein and calcium in various solvent conditions |
4,187 |
| The effect of salt concentration on the aggregation of beta-casein |
1,655 |
| Properties of beta-lactoglobulin, its interaction with casein and its effect on micelle aggregation |
1,654 |
| Formation and properties of aggregates formed by interaction between alpha-casein, kappacasein and calcium |
3,985 |
| The ion carrying capacity of betacasein |
2,638 |
| Factors affecting the rate of aggregation of the caseins |
9,758 |
| The thermochemistry of the alpha-s-casein-ca and alpha-s-kappa-casein-ca systems |
2,211 |
| Development of methods for characterising casein micells |
4,500 |
| Factors affecting the stability of casein micells |
2,249 |
| Isolation and characterisation of the minor components of the alpha-s-casein complex |
9,356 |
| Rowett Research Institute |
|
| Cellulase and other cellulolytic enzymes |
23,434 |
| TOTAL |
£1,859,612 |