Electric shock meat tenderising

Press, Volume CXV, Issue 33815, 11 April 1975, Page 6

Electric shock meat tenderising

Scientists at the Meat Industry Research Institute at Hamilton have been responsible for a major development in meat tenderising using electricity which is expected to have a significant | impact on the country’s meat industry.

The Press Association says that it is a system in which high voltage electric shocks are used. Freshly killed lamb carcases are stimulated for one minute using 3600 volt pulses. This technique produces lamb carcases which can be put into a blast, freezer less than -an hour after the animals have been killed, compared with the usual 20 hours for ageing and conditioning.

guarantee the tenderness off their products. The new product also had a bonus for the housewife, in that it could be cooked’ without prior thawing and still be tender. Mr Law said the break-; through would not have; been possible without, the; institute having staff deeply! involved in basic research.; Two meat scientists. Dr) B. B. Crystall and Dr C. L. Davey, explained the new process to representatives; of the news media this; week. Extensive trials have; taken place and an in-line technique has been devised' in which the carcases move; to an insulated section of! the lamb dressing chain; where they brush against, electrodes and receive a! series of brief, high voltage; shocks for one minute. Trials have been carried; out at the institute’s] laboratories, at the Auck-i land Farmers’ Freezing Company’s Horotiu works) and at the Whakatu works,;' near Hastings, where a) special processing tunnel) had been set up. The scientists said the new method was cheap and should be easy to set up on works chains. Technicians from the meat' industry were also due to; gather in Hamilton this, week to discuss installation of the system as soon as') possible.

When cooked after the new “accelerated conditioning” method is used the meat is always tender. The method has been patented for New Zealand. Announcing this this week, the institute’s director, Mr N. H. Law', said the process was likely to be the most important development in meat processing technology ever made in New Zealand.

“It is one which will have a lasting affect on the economy.” he 1 said. He was confident it would be put into full use in the meat industry in the near future. “This method of accelerated tenderness is an example of practical new technology based on many years of background research. 1 am confident it will be ultimately reflected in higher prices for export lamb.”

At a low cost, freezing companies would be able to