Outcomes of the SmartShape/SmartStretch Meat Science Project

Johanne Taylor and Edwina Toohey

AFBM Journal, 2011, vol. 08, issue 01, 4

Abstract: SmartShape™/SmartStretch™ is technology that uses air pressure to shape meat into an even form and to stretch hot-boned meat to prevent muscle contraction during rigor mortis, which produces more tender meat. A project that was designed to research the ability of the technology to create more tender meat and to introduce the technology to industry was conducted from April 2007 to June 2011. Varied success in research results and the needs of industry have shown that the SmartShape™ function, which shapes pieces of meat into an even and easy to manage form, is of most value to industry. The technology is being adopted by a major Australian beef processor and will be commercialised in late 2011.

Keywords: Farm; Management (search for similar items in EconPapers)
Date: 2011
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
https://ageconsearch.umn.edu/record/120912/files/Taylor_07.pdf (application/pdf)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:ags:afbmau:120912

DOI: 10.22004/ag.econ.120912

Access Statistics for this article

More articles in AFBM Journal from Australasian Farm Business Management Network Contact information at EDIRC.
Bibliographic data for series maintained by AgEcon Search ().