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SmartShapeTM

Description
The SmartShapeTM machine is able to shape both cold- and hot-boned primals so as to create innovative red meat products. This usage of the machine is seen as separate but complementary to the SmartStretchTM application for this same technology. 

The SmartShapeTM machine is a compact unit that can be housed in most boning or meat preparation rooms. 

Benefits
The benefits of the SmartShapeTM technology include: 

  • Via better shaping, portion control and packaging, the ability to create new product formats not currently available with existing technology and hence new markets e.g. rotisserie roast from topside.
  • Advantages of the above include even cooking, and controlled cooking losses by cooking to a time not an end point temperature. 
  • Increased yield and less food service wastage from shaped primals, especially when combined with techniques such as cold set binding.

A detailed cost/benefit analysis was undertaken by Greenleaf Enterprises in October 2008 so as to identify the theoretical costs and benefits of the SmartShapeTM/SmartStretchTM technology.

Availability and Costs
The capital cost of the commercial prototype SmartShapeTM unit is around AUD 80,000.

MLA is currently co-funding a limited number of commercial trials for the SmartShapeTM/SmartStretchTM technology, ahead of full commercialisation in 2011.

More Information

MLA and Beef + Lamb New Zealand Limited have been funding research into technologies to stretch meat for some time now and there have been a series of prototype technologies developed.

While the improving meat quality of hot boned primals by stretching (SmartStretchTM) was seen as the initial main application for the machine, feedback from processors and value adders has indicated that shaping hot or cold primals will be an even more important application of this technology.

This application of the machine has been termed SmartShapeTM and is seen as separate but complementary to the SmartStretchTM application in terms of commercialisation.

The SmartShapeTM technology was the subject of an article in MLA's feedback magazine.

The SmartShape concept has been demonstrated and featured on ABC Rural news.

Detailed trials we undertaken in 2011 on cold set binding of tenderloins.  This demonstrated that two tenderloins could be bound and then shaped via SmartShape so as to maximise primal yield and portions.

A final report titled 'Accelerated process of sheep/beef meat' focuses on the use of SmartStretch™ and SmartShapeTM technology.