Review of emerging (food industry) clean technologies for potential high value red meat opportunities

Summary

Clean label and 'free from' trends have continued to evolve across the food industry as consumers show preference for more natural and less processed foods. This has created challenges for the food industry as they expand into new clean label product lines that are perceived as nutritious, wholesome and fresh, while also achieving desired shelf-life without the use of undesirable additives.

MLA funded this study to review suitable food processing technologies in the clean label space and identify potential high value red meat opportunities for its application in ready meals, chilled offal, deli style meats, cooked sausages and trail mixes containing jerky, nuts and dried fruits.

The findings from the study indicated that a combination of technologies and natural ingredients could be used to achieve clean label meat products and compliment Australia's renowned 'clean and green' positioning.

Objectives

The main aims of this project were to:

• complete the review of several clean food technologies in selected red meat product applications and identify their value proposition
• identify suitable food processing technologies in the clean label space to support the development of a commercial strategy for partnerships
• consider the importance of delivering shelf life and quality with a 'clean label'.

Key findings

This project identified several opportunities within the reviewed product ranges, including:

• chilled ready meals - novel technologies such as high pressure thermal processing (HPTP) could negate the use of any additives in ready meals without impacting on quality and achieving an extended shelf-life
• chilled offal (liver) - high pressure processing (HPP) and very fast chilling (VFC) could be used to increase the chilled shelf-life of liver, creating opportunities in the chilled offal export market
• cooked sausages - a combination of natural ingredients like Natpre T-10 (natural nitrite replacer) and technologies like HPP and HPTP can be used to produce a clean label cooked sausage with reduced salt and phosphate
• deli style meats - whole muscle, slice meats could be produced with a clean label, using natural ingredients and extracts and technologies (HPP and HPTP)
• trail mix snacks including jerky - ultrasound assisted drying techniques and natural ingredients could be used to produce clean label jerky products. 

Benefits to industry

While some diets embrace wholesome foods, there are other diets that direct consumers toward plant-based or the removal of all 'processed foods'. Although fresh red meat is a natural food source, its inclusion in value added products is often linked to unhealthy attributes with addition of preservatives.

Addressing these consumer concerns through the development of clean label value added meats, including ready meals, processed meats and meat snacks will reflect positively on the industry while meeting the needs of the consumer.

MLA action

MLA will hold bespoke workshops with value adding enterprises interested in targeting the clean label, 'free from' market.

Future research

Future research and development that can assist the red meat industry in capturing the opportunities in the clean label space include:

• development of canister technology so that current HPP (cold units) could be modified to undertake HPTP. This will provide the meat industry accessibility to the HPTP technology which could result in the production of clean label ready meals.
• development of new products using HPP and HPTP to understand the benefits of these technologies in improving functionality and safety of meat products while resulting in totally clean labelled meat products
• evaluation of the natural nitrite replacers in cured red meat products like corned beef and cooked sausages to determine if "nitrite" free processed meats could be produced without impacting on quality and safety. 

Related Resources

MLA publications

• Desktop review on emerging technology platforms to tenderise raw and cooked meat, MLA final report, 01 August 2017
• High pressure processing, MLA final report, 09 February 2016 
• Overview: Ultrasound, MLA fact sheet, 2016

External publications

• T-10; truly uncured celery-free meats, Prosur, 2018