Evaluation and Development of High Moisture Extruded Red Meat Trim Products (Stage 2)

Summary

Background
An emerging technology for the transformation of low value trim into textured meat product has been evaluated for its potential in red meat value adding. The technology applies high temperatures and high pressures to melt meat proteins and other ingredients and then form them into a textured product.
Research activities
Project A.MPT.0033 evaluated the technical, market, and financial feasibility for value added processed red meat products for the retail and food service markets utilising 'extrusion' to reform meat. Completion of a literature and application review showed that  MLA can develop its own high moisture extrusion cooking (HMEC) intellectual property, especially for high meat content and larger die sizes. Existing process constraints were identified and a new 'phase separation theory' process for potentially texturising meat in a raw state proposed and trialled.  
A market evaluation was completed identifying a conservative domestic volume of 5,000 Tonnes per year which included cost foodservice, pizza toppings, meat snacks and pet treats. A cost benefit analysis showed this opportunity to be sizable and resilient and it was recommended that the next stage 'Development of HMEC products' be started. The benefits flow both to producers with more red meat being consumed and processors with value added to low cost red meat materials.
Red meat seems as yet to have fashioned an added value processed product which can effectively compete with other added value meat products like those from poultry and pork. HMEC may be the vehicle to achieve this, providing flexibility, cost competitiveness and consistency.
Outcomes
Concept products have been developed with potential applications identified in food service, snack foods and fast food areas.