BARRIER BROKEN

Press, Volume CXI, Issue 32708, 10 September 1971, Page 2

BARRIER BROKEN

Tenderising of beef (N.Z. Press Association) HAMILTON, September 9. The Meat Industry Research Institute had completed a formula for the freezing industry to tenderise beef in the same way that lamb was being conditioned for the American market, the director of the institute (Mr N. Law) said tonight

Mr Law was speaking to a meeting of Hamilton Jaycees. He stressed that the process would cost much more than the normal method and, consequently, the end products would be dearer.

The tenderised beef would have to be sold to the more sophisticated or luxury markets, he said.

The tenderising process meant basically holding the carcass in a controlled temperature until complete rigor mortis had taken place, Mr Law said. "

"There is no doubt we have broken through a barrier, and if we exploit this to the full we will profit from it for many years,” he said. '

He said it was important that New Zealand should sell tenderised meat in its tourist hotels as well as export it

At question time, Mr Law said meat conditioned in this way was much superior to that treated by chemicals.