Nutrition-led, multi-disciplinary approach to investigate factors to improve the commercialisation of vitamin D-(bio)enriched meat products

Abstract

Vitamin D-(bio)enrichment strategies are required to complement existing fortified foods and provide additional sources of vitamin D for consumers. This thesis investigated the commercialisation of vitamin D-(bio)enriched meat products. A narrative review suggested a preference for voluntary compared to mandatory vitamin D fortification among some consumers, and confirmed vitamin D-enrichment had a negligible impact on sensory characteristics. Machine learning techniques, applied to data from two on-farm swine vitamin D-(bio)enrichment studies, identified midpoint and endpoint 25(OH)D3 concentration, and bodyweight gain as the most important features influencing a greater vitamin D response in (bio)enriched pork. Two novel vitamin D-(bio)enriched products were developed to significantly increase total vitamin D activity compared to standard (control) products; goujons from UVB-exposed chicken and offal-enriched pork sausages (20-40% offal). Sensory evaluation revealed no difference in the overall acceptability between vitamin D-(bio)enriched goujons and sausages (5-10% offal) compared to control. A mixed-methods approach determined the commercially viability of novel vitamin D-(bio)enriched products. Eye-tracking data demonstrated that product name, serving size and nutrition information gained the greatest consumer attention on the front of-pack. Qualitative focus groups data confirmed a positive consumer attitude to vitamin D-(bio)enriched meat products, with half of consumers willing to pay a premium. Lastly, a significantly higher mean ± SD plasma 25(OH)D2 (43.18 ± 11.75 vs. 16.56 ± 1.58 nmol/L) and total vitamin D activity in beef top rump (4.86 ± 1.24 vs. 3.44 ± 1.02 µg/kg), was reported in grass vs. concentrate finished cattle. Although there was no effect on vitamin D status following the short-term consumption (three meals/week) of this beef in iv humans, such products should be further investigated as a source of vitamin D for consumers. To conclude, this thesis has confirmed that meat products are feasible vehicles for vitamin D-(bio)enrichment. Using a novel, multidisciplinary approach, key implications for the commercial application of such products have been identified to improve their market potential, ultimately for the health of consumers. Future research should investigate the efficacy of vitamin D-(bio)enriched meat products at maintaining or improving consumer vitamin D status over the winter months in a randomised controlled human intervention trial.

Thesis is embargoed until 30th June 2027.

Date of Award	Jun 2024
Original language	English
Supervisor	Debbie Rankin (Supervisor), Kirsty Pourshahidi (Supervisor), Chris Gill (Supervisor) & Stephen Gallagher (Supervisor)