A combination of high pressure and heat looks set to revolutionise red meat processing (and eating) with the culmination of an eight year MLA Donor Company (MDC)* and CSIRO research project which is showcased in a new video. High Pressure Processing (HPP) sees pressures of up to 600 MPa - equivalent to the pressure faced 60km below the ocean surface - applied to meat sealed in cryovac packaging. The meat can be placed in the pouch either on its own or with a sauce to produce tender, highly flavoured dishes. MLA chef Sam Burke, who put the technology to the test in the new MLA video, described it as "achieving the same results as four or five hours of slow cooking in just 15 minutes." HPP has the added bonus of enhancing shelf life and reducing the use of additives and preservatives while maintaining colour, flavour and freshness. The technology already operates across the world, but mainly for the cold pasteurisation of smallgoods, meals and beverages. By applying heat, it opens up the technology to a whole range of new uses, particularly in foodservice. Information: Emily Thompson E: ethompson@mla.com.au *MDC projects don’t use producer levies.
