title: SmartShape™ technology. Modifying the shape of the beef cuberoll and the consumer response to shaped scotch fillet steaks.
abstract: 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. longissimus lumborum) to retain shape in a commercial setting. Twelve hours chilling time following treatment was found to be adequate for steaks to retain their shape for up to 24h after slicing. Steak shape and size did not change substantially until after cooking, when the steaks looked less formed. In the second stage a survey was conducted of 421 consumers to clarify the response to the shaping of a subset of raw and cooked scotch fillet steaks. There was no difference in preference for shaped or control steaks. A secondary survey found that informed consumers were more amenable to the SmartShape™ scotch fillet steaks presented here, but would not pay a premium for them.
authors: NSW Department of Primary Industries, Head Office, 161 Kite Street, Orange, NSW 2800 Australia. Electronic address: johanne.taylor@dpi.nsw.gov.au.
authors: Johanne
authors: J
authors: Taylor
authors: NSW Department of Primary Industries, Orange Agricultural Institute, Forest Rd, Orange, NSW 2800 Australia.
authors: Remy
authors: R
authors: van de Ven
authors: NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, Binni Creek Road, Cowra, NSW 2794 Australia.
authors: David L
authors: DL
authors: Hopkins
mesh_terms: D000328:Adult; D000818:Animals; D002417:Cattle; D003258:Consumer Behavior; D003296:Cooking; D005524:Food Technology / Q000379:methods*; D006801:Humans; D008297:Male; D008460:Meat / Q000032:analysis*; D008875:Middle Aged; D013649:Taste
keywords: Consumer preference; Meat shape; SmartShape™