Beef industry could reap benefits of technology
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.
These developments will be closely watched by the Irish beef industry, which is coming under increasing pressure to reduce costs, rationalise operations and develop a product that is being sought by consumers in high value markets with demanding lifestyles.
It will also be monitored by the country’s 100,000 beef farmers anxious to improve their returns in a difficult climate and are becoming increasingly worried about the volumes of South American beef being imported into EU member states including Ireland.
Declan Troy of the Teagasc National Food Centre, said 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 allowed to age or mature for up to 14 days.
But with the new system now being developed 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 it cannot get tough. The resulting meat is called TenderBound.
Consumer testing and scientific measurements by Declan Troy and his colleagues are showing a more consistently tender product than is produced with the conventional chilling system.
The research results also show 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 with 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, 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 said he is optimistic.
He said while hot-boning is practiced 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.
IFA National Livestock Committee chairman Derek Deane has, meanwhile, warned the huge increase in non-EU beef imports to Ireland are being used to keep down farmer prices.
He called on Agriculture and Food Minister Joe Walsh to tackle the serious problem of beef imports and particularly the damage inflicted on the domestic market by non-EU beef imports.
Mr Deane said the latest CSO data for 2002 shows a trebling of Brazilian beef imports to 3,908 tonnes to Ireland over the last three years.
He said in 2001, over 8,800 tonnes of non-EU beef were imported into Ireland, representing 13.4% of our entire domestic market and equivalent to 52 million beef meals or one million meals per week.
Mr Deane said in the light of these alarming figures Mr Walsh must publish the names and the addresses of the various companies and people involved in importing and distributing this product in Ireland.
CONNECT WITH US TODAY
Be the first to know the latest news and updates
