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Tanyaradzwa (TA) Mungure

PhD candidate
Food Science

TA Mungure


Location Commerce building Office 5.23


Tanyaradzwa is originally from Zimbabwe but relocated to Auckland, New Zealand eight years ago. He completed a BSc  and Postgraduate Diploma in Food Science at the University of Otago, followed by his Masters degree.

The quality of supervisors available in the areas of meat and lipid science at the Department of Food Science made Otago the place for Tanyaradzwa to do his Masters degree.

Tanyaradzwa is a student member of the New Zealand Institute of Food Science and Technology (NZIFST). Outside of University he is a cricket umpire with Otago Cricket and in his spare time he loves playing soccer, going fishing and watching rugby.

Tanyaradzwa began his Phd with our department in March 2016.

PhD Research

Lipid and protein oxidative stability of dry and wet aged venison

Supervised by Assoc Prof John Birch and Dr Aladin Bekhit

Wet and dry ageing are the two main techniques of storing meat to attain improved tenderness (Laster et al., 2008). Wet ageing is the most commonly used where meat cuts are vacuum packaged and refrigerated and dry ageing is whereby carcasses, wholesale cuts are stored with no protective packaging (Smith et al., 2008). Dry ageing has gathered a significant interest due to its perceived enhanced flavour and superior tenderness along with other palatability improvements thereby offering a premium price on the market (Smith et al., 2008).

Although dry ageing has been reported to have all the above mentioned benefits the unprotected storage exposes the meat to increased lipid oxidation. Lipid oxidative processes have been known to be one of the major causes of quality deterioration in meat (Min & Ahn, 2005). Colour, functionality and nutritional constitution is affected and generation of potentially harmful compounds to human health have been reported (Addis, 1986; Morrissey, Sheehy, Galvin, Kerry, & Buckley, 1998). Of late, protein oxidation in meat products has drawn considerable interest; this is because although lipid oxidation has been studied extensively, the influence and mechanisms of protein oxidation, in meat particularly, are considerably unknown (Lund, Heinonen, Baron, & Estévez, 2011; Zhang, Xiao, & Ahn, 2013). The work undertaken thus far suggests oxidative modification of proteins can alter the physical and chemical properties affecting meat quality and properties for processing.

The decision to study venison emanates from its high export importance on the international market (Hoffman & Wiklund, 2006). New Zealand deer farming has developed an export industry with estimated 1.03 million deer farmed and 90% of the produce going to export (Statistics New Zealand, 2013) Secondly, limited work has been done on lipid oxidation of wet and dry aged venison with most work performed primarily on beef.

Research aims are:

  • To apply model lipid oxidation systems to assess oxidative stability of myofibrillar proteins from dry and wet aged venison.
  • To study the effect of hydroxyl-induced protein oxidation on the quality parameters of dry and wet aged venison.
  • To develop/extract and apply a polyphenol to inhibit protein oxidation in dry and wet aged venison.

MSc Project - Completed April 2015

Lipid oxidative stability of hot boned beef

Supervised by Assoc Prof John Birch and Dr Aladin Bekhit

Conjugated linoleic acids (CLA’s) have been given special attention due to their reported potential positive health benefits. CLA’s are naturally occurring linoleic acid isomers found in food products originating from ruminants. Cholesterol oxidation products (COPs) in food products, unlike CLAs are known for negative health implications and have been reported present in some meat and plant products.

 The main aim of this research was to analyse the changes in conjugated fatty acid (CLA) in hot boned beef from varying rigor temperatures over storage and display times using nuclear magnetic resonance spectroscopy (1H NMR ) and gas chromatography flame ionisation detection (GC FID). Secondly, qualitative and quantitative analysis was undertaken on cholesterol oxidation products formation using column chromatography and GC-FID in heat treated hot boned beef.