U.S. firm tests market for flaked lamb
NZPA staff correspondent Washington An lowa firm is producing a new flaked and formed lamb, which it plans to introduce to the retail market if it proves successful in institutions such as universities and hospitals. The flaking process is relatively new; it was developed within the last 10 years and originally designed for vegetables. It has been used for other meat products for a number of years, but this is reported to be the first time it has been used for lamb, at least in the United States. The meat is run through a machine and flaked off by a spinning fan blade running four or five times faster than a mincer, the “National Wool Grower” reports.
The advantage of flaking is that the meat is not heated, and so does not lose its natural colour, and is cut, not crushed, so natural juices are retained better than when meat is minced.
Gristle, bone chips and connective tissue are virtually eliminated, according to Mr Marv Walter, one of the principals of the lowa firm, W. and G. Marketing Company. After the lamb is flaked it is blended and formed into any shape wanted — W. and
G. offers plain or breaded lamb in round, oval or chop shapes. An advantage for producers is that “rough cuts” can be used; the flanks, neck meat and breast trimmings that do not sell well. For hospitals and the diet-conscious, an advantage is that because the texture
of flaked lamb is good, no sodium needs to be added (as with some other products) to bring out the protein and potassium.
Mr Walter said that “our goal is to produce an economically priced item that has the quality and bite of solid muscle meat.”
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Press, 17 May 1984, Page 16
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295U.S. firm tests market for flaked lamb Press, 17 May 1984, Page 16
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