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Conference Highlights How to Enhance Meat Quality

28 September 2012

EBLEX

UK - Correct management of temperature and pH is key to maintaining optimum meat eating quality, delegates at EBLEX’s inaugural Processor Conference were told.

At the event, in Warwickshire, they also heard how management of animal stress has a positive effect on meat eating quality. Post-slaughter techniques, such as hip suspension and electrical stimulation to improve meat tenderness, were among the key messages.

Attendees were given the chance to raise issues with the expert panel during two question and answer sessions, as well as sampling some of the innovative beef and lamb cuts currently being developed by the EBLEX trade marketing team.

Dr Phil Hadley, EBLEX southern senior regional manager and event chairman, said: “Our inaugural Processor Conference proved to be a resounding success and highlighted how the Quality Standard Mark (QSM) delivers eating quality based on science. Importantly, it illustrated that post-slaughter factors have a hugely positive impact on meat eating quality when done correctly.”

The event included a presentation on factors affecting beef and lamb quality by Kim Matthews, EBLEX head of research and development. Bristol University’s Dr Ian Richardson examined issues about packaging and waste reduction, while the new revised EBLEX Quality Standard Mark standards came under the spotlight from EBLEX Marketing Manager (Quality Schemes), Laura Bishop.

Dr Geraldine Duffy, EU ProSafeBeef project coordinator and head of food safety in the Teagasc Food Research Programme, Ireland, examine the latest outcomes for the EU project in relation to beef safety.

Dr Hadley added: “The conference provided the ideal platform for stakeholders in the processor sector to come together and discuss some of the key industry-related issues. It was a very interesting and informative event and the positive feedback we’ve had from delegates is extremely encouraging.”

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