Preliminary evaluation of flavourless smoke in chilled Australian lamb

Summary

The addition of flavourless smoke as a "processing aid" in red meat has shown promising results to date, yet there remains no commercial uptake, a lack of clarity for food labelling and no optimal application process.

This project was undertaken to explore the use of flavourless smoke to improve the colour and shelf life of lamb to create higher value for the Australian industry.

This exploratory research has produced the foundational information for a business case analysis to help processors see the benefits of flavourless smoke on a commercial basis.

Objectives

This project intended to create value for the Australian lamb industry by:

• defining the value proposition(s) for flavourless smoke inclusion with Australian sheepmeat
• undertaking trials to develop pathways and proof of concept development and specifications
• seeking market feedback and legislative positions regarding its inclusion, food labelling laws and target market.

Key findings

• Flavourless smoke can maintain the natural state of high-quality fresh meat for up to 30% longer than a control product.
• Flavourless smoke can slow the rate of colour oxidation to enhance shelf presentation.
• From a technology perspective, the flavourless smoke generation process is achievable.
• Food labelling does not appear to be a barrier for red meat processors subject to the approvals of State authorities.
• Although further research is required, indications of profitability are achievable for the right applications of flavourless smoke.

Benefits to industry

As a result of this projec,t there are specific benefits to red meat industry:

• flavourless smoke can provide a superior visual experience for consumers
• longer shelf-life
• opportunities for product differentiation
• potential to generate an acceptable return on investment.

MLA action

MLA continues to invest in projects that explore opportunities to extend shelf life and improve market access.

MLA continues to seek the support of State food authorities in these activities.

Future research

Further trials are required to determine the shelf-life for different packaging methods and their associated return on investment for different cuts and input costs.

It is recommended that these trials involve a State-based food authority to set a jurisdictional precedent and to encourage adoption from other States and processing companies.