Scientists Investigate Meat’s Properties

Press, Volume CII, Issue 30158, 15 June 1963, Page 18

Scientists Investigate Meat’s Properties

New Zealand scientists are continually probing into the characteristics of New Zealand meat to find ways to make it easier to sell on the markets of the world. They are also investigating ways to turn what are now regarded as waste materials, useful only as fertiliser, into edible products. One day they hope to be able to reproduce quickly the tenderising effect hanging meat for several days is known to have.

Discussing the work of the New Zealand Meat Industry Research Institute in the journal of the packaging divisions of the United Empire Box Group, Dr. Mary Cameron, a research chemist on the staff of the institute, says that meat is one of the most familiar materials in the world, eaten every day by millions of people, and yet it is a scientific mystery. The biochemistry section of the Institute is actively engaged in increasing fundamental knowledge of New Zealand lamb and beef. Dr. Cameron writes:—

“For example, it is well known that meat hung for several days increases in tenderness, but it is not known why this happens. The structural and chemical changes taking place are being investigated so that this tenderising effect can be used under modern processing conditions.

"The institute Is not only working on fundamental meat research but is also helping the New Zealand meat industry in improving its processing methods. The engineering department is one of the few places in New Zealand where active research in refrigeration is being conducted. The major factors affecting the freezing of lambs, and of cartons of beef, have been determined so that the freezing times for meat can be reduced.

“The modernisation of the processing of blood and edible offal is becoming increasingly important to the freezing works. There is a tremendous quantity of this materia] which is at present being made into manure and low-grade fats. Research into new methods of processing and new products from these materials may offer increased overseas earnings from byproducts. "Development of new msr-

kets for New Zealand may require new types of products. Dried mutton stripe have been designed for the Nigerian market, where there are no facilities for handling frozen meat. Another product is a flavourless, protein powder for addition to cereals In India. “The home economics section is making a scientific study of the cooking of lamb so that the optimum temperature and time for cooking each cut can be found. Taste panels are used in this study to evaluate the eating qualities of the lamb. “In world markets the standards of meat quality are rising and being more precisely defined and measured. At the same time, the development of meat cutting has greatly increased the opportunities for contamination of the product Thus there is an increasing need for strict attention to hygiene, and in particular, to the complex and difficult problem of bacterial contamination.

“The microbiological section of the institute is investigating way* and means of controlling the spread and level of contamination in cut meats. The information is being currently integrated into works practice. “In addition to research the institute undertakes a comprehensive programme of education to assist the New Zealand meat industry, which is striving constantly to maintain its high reputation in the meat markets of the world.”