Outcomes of the SmartShape/SmartStretch Meat Science Project

SmartShape™/SmartStretch™ is technology that uses air pressure to shape meat into an even form and to stretch hot-boned meat to prevent muscle contraction during rigor mortis, which produces more tender meat. A project that was designed to research the ability of the technology to create more tender meat and to introduce the technology to industry was conducted from April 2007 to June 2011. Varied success in research results and the needs of industry have shown that the SmartShape™ function, which shapes pieces of meat into an even and easy to manage form, is of most value to industry. The technology is being adopted by a major Australian beef processor and will be commercialised in late 2011.


Subject(s):
Issue Date:
2011-10
Publication Type:
Journal Article
DOI and Other Identifiers:
1449-5937 (Other)
Record Identifier:
http://ageconsearch.umn.edu/record/120912
PURL Identifier:
http://purl.umn.edu/120912
Published in:
AFBM Journal, Volume 08, Number 1
Page range:
69-72
Total Pages:
4




 Record created 2017-04-01, last modified 2018-01-22

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