SmartShape™ technology. Modifying the shape of the beef cuberoll and the consumer response to shaped scotch fillet steaks.

SmartShape™ is a novel meat processing technology that uses air pressure to compress and elongate whole cold-boned primals and packages them to retain form. A two stage study was conducted. The first stage established the ability of the SmartShape™ treated beef cube roll (m.

SmartStretch™ technology VI. The impact of SmartStretch™ technology on the meat quality of hot-boned beef striploin (m. longissimus lumborum).

The impact of SmartStretch™ technology and ageing (0 or 14 days ageing) on the meat quality traits of m. longissimus lumborum hot-boned from adult cull cattle was assessed. Tenderness, as reflected in reduced shear force measurement, was significantly (P<0.

SmartStretch™ technology. IV. The impact on the meat quality of hot-boned beef rostbiff (m. gluteus medius).

The impacts on traits of the m. gluteus medius hot-boned from young cattle were assessed after stretching (SmartStretch™) and ageing (0 or 8 days ageing). Tenderness, as reflected in reduced shear force measurement, was significantly (P<0.

Patents for stretching and shaping meats.

Attempts over the years to speed up the slaughter and processing of meat have been limited by the impact on important meat quality traits, such as tenderness. A number of methods and equipment have been developed for stretching and/or shaping to enhance the tenderness of meat, reducing the need for long term storage and ageing of meat. The more successful methods and equipment to improve the tenderness of meat - Tenderstretch (pelvic suspension), Tendercut (skeletal separation), SmartStretch™/Smartshape™ and Tenderbound (Pi-Vac Elasto-Pack system) are the subject of this review.