Zachary Cartwright [00:00:07]:
Have you ever wondered how new technologies are changing the meat we eat? And what might your favorite cuts look like in the future? Welcome to The Drip, where we keep your mind hydrated with some science, music and a mantra. I'm your host, Zachary Cartwright. As a lead food scientist at AQUALAB, I have the opportunity to work with many meat companies, especially ones working on cured or dried meats, where water activity is important for maximizing taste, texture, quality, yield and revenue. Recently, I've noticed some new advancements in the meat processing industry and here to help us understand what this means for the future of your favorite cuts and how they might transform your meals. As Associate Professor Lovedeep Kaur at Massey University in New Zealand, what specific technologies are changing the way that meat is processed?

Lovedeep Kaur [00:00:58]:
Right now, the major driving force behind the new technologies that we'll be discussing today is the need for more sustainable meat processing practices. Traditional methods of processing meat are not environmentally friendly and produce considerable waste. So new technologies, they are able to address these issues by being more energy efficient, reducing water usage and also minimizing waste at the same time. An example of one such technology is high pressure processing, which involves using high hydrostatic pressure instead of conventional heat. If meat is processed at ambient temperatures with the help of pressure, it definitely is going to result in more nutritious products because some of the heat sensitive nutrients are preserved that way, the color, the texture and even the taste of the product, they are improved and the overall process consumes less energy and leads to less wastage. Anything which is minimally processed is more acceptable, which is true for all the technologies that we'll be discussing today, including high pressure processing. So another example that I want to give here is microwave assisted thermal sterilization, which we have tested on meat from different sources. We have tested it on lamb, we have tested it on goat meat.

Lovedeep Kaur [00:02:21]:
You know, goat meat is known to be quite tough, so. And we noticed that this technology is highly efficient in tenderizing the meat in a significantly shorter processing time when compared to high temperature processing. And we expect these technologies to play a great role in future meat processing and replacing conventional technologies such as retorting, which has a high carbon footprint. Another example that I want to give is of pulse electric field that applies short bursts of high voltage electric fields to tenderize meat. And that way it enhances meat tenderness at room temperature, using less water and reducing the overall meat processing time. So lastly, I would like to give an example of meat preservation. So meat preservation is another area where the meat processing industry is looking for naturally occurring preservatives. So this is especially important in lieu of the changing regulations around the globe.

Lovedeep Kaur [00:03:28]:
Consumers are aware of the adverse effects of synthetic preservatives on their health. And the demand for preservative free or minimally preserved meat products is very, very high at the moment.

Zachary Cartwright [00:03:41]:
And how will these new technologies affect the taste and the texture of some of my favorite meat cuts?

Lovedeep Kaur [00:03:46]:
So these technologies, they are game changers, if I may say. Pulse electric field and high pressure processing. They can significantly enhance tenderness and reduce the cooking or marination times, even enzymatic hydrolysis, which we have tested using some plant based enzymes. They can even develop richer flavors in meat by breaking down proteins into smaller peptides and amino acids, enhancing umaminess and overall taste. So whereas technology such as microwave assisted thermal sterilization preserves the meat's natural taste and nutrients while ensuring, you know, food safety at the same time. And I would also like to introduce 3D food printing here, so which can be used to create new textures. And using 3D food printing, we can combine different ingredients, like for example, we can combine plant proteins with meat proteins, and we can create hybrid meat products. So not only hybrid meat products, but hybrid food products.

Lovedeep Kaur [00:04:55]:
So there are endless opportunities there for 3D food printing in particular. So in nutshell, these advanced methods or technologies, they preserve or even enhance the nutritional value of meat. They can maintain consistent quality and reduce the need for chemical preservatives, so making them safer and more environmentally friendly compared to conventional approaches.

Zachary Cartwright [00:05:24]:
And what about less popular or tougher cuts of meat? Can these advancements in processing make these types of meat more enjoyable?

Lovedeep Kaur [00:05:32]:
Sure. The technologies that I talked about, they are able to transform some of the low value and tough cuts or some of the unpopular cuts, like you said. An example is brisket. So we have tested brisket and it's possible to transform these tough cuts into delicious, tender and flavorful options. So by changing the texture and flavor, we are making these cuts more appealing and more versatile in the kitchen and even for the food service industry like restaurants and, you know, places like that. So. So these cuts often take a long, long time to cook, as you would know. And we tested that with the introduction of some of the technologies.

Lovedeep Kaur [00:06:20]:
This cooking time can be reduced by more than 1/10 if we use innovative technologies. And we tested enzyme tenderization, where we used kiwi fruit extract to tenderize meat. And we found that the cooking time for the tough meat cuts, when you use the enzyme pre treatment is reduced to half an hour instead of very, very long hours. And I think the time it took for brisket to cook was 12 hours normally if you don't use the enzyme pre treatment, but with the pre treatment it is reduced from 12 hours to just half an hour. So and we are testing these technologies not only for tough cuts, but also meat from older animals which is known to be tough because of the cross links which, you know, the collagen cross links which form within the, within the protein.

Zachary Cartwright [00:07:14]:
Can you go a little bit more into detail the impact from the nutritional value of the meat if we use these different technologies or approaches?

Lovedeep Kaur [00:07:22]:
Yes. So when we do the testing in our laboratory, we test the nutritional profile as well. And in particular I would like to mention protein digestibility. So at Massey University we got in vitro digestion model models which we normally use to test the protein digestibility. And we found that technologies which I mentioned earlier, the high pressure processing, microwave assisted thermal sterilization, enzyme pre treatment. So these all technologies, they lead to an enhancement in the overall digestibility of protein as well as they enhance the rate of digestion. So they enhance the affect the kinetics of protein digestion. And at the same time, as I have mentioned earlier, they can preserve, you know, nutrients which are present in meat like vitamins and minerals, better than the traditional heat based methods.

Lovedeep Kaur [00:08:19]:
So you're using lower temperatures, you're using shorter processing time, so which is always good for the nutrients which are heat sensitive. So this means that the meat that you get is not only, you know, going to be delicious, but at the same time would contain better nutrients than if you use heat as a medium of cooking.

Zachary Cartwright [00:08:40]:
Do you think that these advancements are going to make meat more affordable or even accessible?

Lovedeep Kaur [00:08:45]:
So over time, as these technologies, they become more widespread, we can expect more efficient production processes. So at the moment, you know, it might be a little costly to use these technologies, but while these production processes, they are more developed and they become more widespread. So this should help reduce the costs and make high quality meat more accessible to consumers. For instance, companies in the United States, they are investing in these technologies to streamline production and reduce costs, potentially lowering the price of meat for consumers. So in the future, I'm expecting that the cost would come down.

Zachary Cartwright [00:09:28]:
And what about issues around sustainability and reducing weight? How are these going to help that as well?

Lovedeep Kaur [00:09:34]:
So sustainability is a major focus behind the use of these technologies. So we are utilizing the whole of the animal because we are making use of the tougher cuts, the low value cuts, and we are improving the value of the less popular cuts. So in doing so, we are reducing waste. And these technologies also often require Less energy and water contributing to more sustainable production processes. In addition, I touched upon the topic of hybrid meat products. So which combined animal and plant proteins, they offer those hybrid products, they offer a more sustainable option by reducing the overall meat content and thus the environmental impact of the products or the process.

Zachary Cartwright [00:10:23]:
And how soon will these new technologies be available to consumers? Are they already being used to some extent, or can we expect to see them in five years, 10 years, 50 years from now?

Lovedeep Kaur [00:10:34]:
Some of these technologies, they are already in use. For example, high pressure processing, so that's being used in many countries like Japan, is quite popular, while others are still being refined. And I expect that within the next few years we should be able to see more of these advancements making their way to the supermarket shelves and restaurants. So companies in Europe, North America at the moment, they are at the forefront of bringing these innovations to market.

Zachary Cartwright [00:11:03]:
Do you see any potential downsides or concerns associated with these new processing technologies?

Lovedeep Kaur [00:11:08]:
Like any new technology, there are always considerations. For example, the cost of initial implementation can be quite high and there might be regulatory hurdles to ensure safety and quality of the products. However, the long term benefits, if you look at the long term benefits, they often outweigh these challenges. Particularly sustainability is a major one where everybody is interested in developing sustainable processes, sustainable products. So ensuring these technologies, they are safe and they are effective at the moment is a top priority for researchers and for industry leaders as well.

Zachary Cartwright [00:11:46]:
And finally, in terms of health and safety, how do these advancements compare to traditional meat processing methods?

Lovedeep Kaur [00:11:53]:
So health of our populations and food safety is a primary reason for the development and implementation of these technologies at commercial scale. As evidenced by several published science studies, many of these technologies have shown promising results with respect to health and nutrition. These new methods often enhance health and food, you know, food safety. So high pressure processing and mats that I discussed earlier, they, for example, they're very effective at eliminating pathogens without the need of any chemical preservatives, making the meat safer to consume. These technologies are being rigorously tested to meet health and safety standards before they are implemented.

Zachary Cartwright [00:12:39]:
And shifting gears a little bit here, what music recommendation have you brought with you today? Love Deep.

Lovedeep Kaur [00:12:44]:
It's a traditional music. So it's from the state where I belong to in India. It's from the state of Punjab. It's by an artist named Dalji Dosanj. So it's has. So hope you enjoy the music.

Zachary Cartwright [00:13:00]:
And finally, before you go, is there a mantra or a saying or something that you use to bring balance or some focus to your life?

Lovedeep Kaur [00:13:10]:
The mantra that I really like is seek, learn and share. So you seek the knowledge, you you know you you learn you the things and then you share with others. So which is very very important. Sharing is is the most important thing in my understanding.

Zachary Cartwright [00:13:30]:
Well hopefully this platform help share your message and your research and what you're working on. So thank you so much for joining us today.

Lovedeep Kaur [00:13:38]:
Thank you so much for the opportunity and all the very best Zachary for the podcast. Really great to be here. Thank you.

Zachary Cartwright [00:13:47]:
Today's episode is sponsored by AQUALAB. AQUALAB is a company that provides water activity meters and moisture control for the cured meat industry. In cured meats, water activity is important for maximizing taste, texture, quality, yield and revenue. For example, jerky and meat snack manufacturers need to be concerned about spoilage from molds and microbes, but over drying their products can make them less appealing. AQUALAB can help get fast and accurate water activity measurements for shelf stable meats to be safe, consistent and profitable. The US's Food Safety Inspection Service requires a water activity below 0.85 for these products and AQUALAB can help you understand what it takes to get there. A link to an application note on Cured Meats is available in the Podcast Description this episode's song recommendation and the song that I can't get out of my head recently is Run with youh by Kayvon. This song is a lush, emotionally charged track that captures the euphoria and freedom of being completely present in a moment.

Zachary Cartwright [00:14:50]:
Kayvon's production blends shimmering synths with a steady, pulsating beat, creating an atmospheric yet driving soundscape. The song's gentle buildup and drops offer an immersive experience, weaving between introspective verses and explosive choruses. It's a song that seems designed for both reflective moments and also energetic releases embodying the duality of inner peace and outer exhilaration. For any fans of emotive electronic music, Run with youh is an anthem of connection and liberation. A link to the song will be in the podcast description. To round out this episode, I will be offering another mantra. This is a word, a phrase, something that you can repeat to yourself to feel calm, maybe motivate yourself, or express something that you believe in. This episode's mantra is I am confident I'm going to repeat this three times and maybe you, the listener, can say this to yourself, maybe even out loud.

Zachary Cartwright [00:15:50]:
Here we go. I am confident. I am confident. I am confident. As you keep this mantra in mind, I also challenge you to think about when it is that you feel the most confident in yourself. And how can you remind yourself to be confident every single day? Thanks so much for listening to this episode. My name is Zachary Cartwright, and this has been another episode of The Drip, brought to you by AQUALAB. Stay hydrated and see you next time.