New Technology Could Improve Beef Value and Tenderness

26 February, 2003

The Irish beef industry could benefit substantially from new technology developed by scientists at the Teagasc National Food Centre.

The technology, involving hot boning and an improved system of packing, has the potential to enhance the tenderness of beef, cut processing costs and deliver a more uniform product to the consumer, according to Declan Troy of the Teagasc National Food Centre.

"The conventional way of handling beef is for the carcass to be chilled immediately after slaughter, for up to 48 hours. It is then boned and the meat is allowed to 'age' or mature for up to 14 days".

"With this new system, the high value cuts are removed from the carcass within one and a half hours of slaughter. Then, through a process called PiVac, the meat is sucked into a tube of elasticated packaging, which effectively means that it cannot get tough. We call the resulting meat TenderBound", said Declan Troy.

Consumer testing and scientific measurements by Declan Troy and his colleagues are showing a more consistently tender product than with the conventional chilling system.

The research results also show that the hot-boning system results in only around 0.5% in weight loss compared to up to 2% with the carcass hanging in the chill room. This, according to Declan Troy, could lead to substantial benefits to processors and beef producers.

"The new packaging system also ensures a consistent shape to beef on the supermarket shelf and for the catering trade which may be attractive to retailers and consumers", he said.

Other potential advantages of the new process are longer shelf-life and a reduced interval between slaughter and sale. Beef can be consumed within seven days of slaughter compared to up to 14 days with the conventional system.

"In addition to the consumer benefits, beef companies could look forward to less refrigeration costs, lower weight losses and less labour", he said.

The research, which is supported by the National Development Plan, is being carried out by the Teagasc National Food Centre in conjunction with a major German engineering company which specialises in innovative systems of food packing.

While stressing that the research is at a relatively early stage, Declan Troy is optimistic about the prospects.

He said while hot-boning is practised to some extent in the US, New Zealand and in some northern European countries, this is the first time a scientific trial on the combined hot-boning/TenderBound system has been carried out.

The next stage will involve an industry trial, where the technology can be tested at meat factory level and the actual advantages quantified. He expects such a trial to get underway over the coming months.