Reformed meat products (including MSAT)
|Project start date:||14 November 2003|
|Project end date:||14 November 2006|
|Publication date:||14 November 2006|
Only 18% of a beef carcass constitutes high value primals, and the remainder drops in value due to size, shape, eat ability and processing costs. Reforming meat technologies such as MSAT are aimed at improving the return on the carcass and ultimately improve returns to the producer.
Meat Strip Alignment Technology (MSAT)
Meat & Livestock Australia (MLA) undertook research with Food Science Australia (FSA) over the 4 years from 2002 to develop an innovative process to meet the Red Meat Industry issues and new consumer trends.
Meat Strip Alignment Technology (MSAT) was an equipment innovation that aligns meat strips to provide a range of value added red meat products. The equipment is designed to fit the end of a meat pump, allowing for a filling operation.
MSAT was developed as a new product platform which utilised low value red meat primals and trims, to generate a versatile value added red meat products (shape, size and textures). MSAT equipment and processes was developed to a point requiring commercial proving.
P.PIP.0136 - Development of commercial prototype Meat Strip Alignment Technology nozzle (2006)P.PIP.0144 - Development of MSAT Research Samples for the Japanese market (2008)A.MPT.0018 - Commercialisation of MSAT (2008)P.PSH.0217 - Preliminary Evaluation of Restructured Beef and Lamb Products Produced using Mincing Plates Developed by
Thompson Meat Machinery (2006)P.COM.0122, A.MPT.0003, 0004, 0014, 0015 funded commercial trials, IP costs and technical advice for MSAT.
Early project termination was recommended by the technical project consultative group due to inconclusive feedback from the MSAT evaluation process (negative feedback on eating quality and pricing).
M.134 - Reformed Portion Products (1993). The aim of this project was to develop a convenient, portion controlled beef based product suitable for the Retail and Food Service sectors. An innovative product was developed which comprises a beef outer casing with a centre composed of sauce and vegetables.
M.188 (1992) summarised the findings of consumer and food service industry research into the likely market acceptance of and positioning of restructured meat, being minute steaks, schnitzel and pre-cooked lamb and beef.