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Abstract

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.

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