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MIRINZ Funding Recipient Recognised for Excellence

Media Release

8 September 2008

MIRINZ Inc Funding Recipient Recognised for Excellence

MIRINZ Inc congratulates Dr Nicola Simmons of Carne Technologies Limited, who has been named 2008 winner of the International Meat Secretariat prize for scientific and technological excellence in red meat research.

The IMS prize recognises contributions to meat science knowledge, industry application, and meat science and technology. “Dr Simmons was awarded the prize for the best plenary paper presented at the International Congress of Meat Science and Technology held in Cape Town this August,” said MIRINZ Inc R&D Programme Manager Chanel Partridge.

Jointly governed by Meat & Wool New Zealand and the New Zealand Meat Industry Association, MIRINZ Inc funds research to improve the New Zealand meat industry’s profitability.

MIRINZ Inc has funded Carne Technologies for a number of projects, including the Meat Quality Model, Supertenderisation, Smart Stimulation and the Meat Stretcher. These projects are co-funded by Meat &Livestock Australia and have received funding from Meat & Wool New Zealand.

The Meat Quality Model is the basis for improving meat processing efficiency in New Zealand. Processors can utilise the model to cut aging time and boost customer satisfaction by improving meat tenderness and colour stability, and reducing purge loss during transport.

The Supertenderisation technology can tenderise product within 24 hours, thus reducing aging time and production costs. Smart Stimulation also improves processing efficiency and product consistency by delivering tailored electrical stimulation to each carcass. Analysis of data collected from current Smart Stimulation installations will be used to quantify other benefits of the technology, such as tenderisation and ultimate pH prediction.

The Meat Stretcher (currently called ‘The BOA’) applies the known meat science principle that meat stretched by 20% has improved tenderness and water binding capacity. Meat plants can use The BOA to improve low quality meat and obtain a higher price in the market. The BOA also has the advantage of producing standard sized steaks or roasts which are in demand in the hospitality trade.


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