Smart refrigeration key to quality meat exports

Thursday August 30, 2012

Smart refrigeration key
to quality meat exports

A University of Waikato heat
transfer expert says the changing regulatory environment
means New Zealand chilled meat exporters face new
challenges.

Dr James Carson of the School of Engineering
says the shift to slow steaming for environmental and fuel
economy reasons has lengthened journey times for New Zealand
exports to key markets – and this has put New Zealand's
lucrative European chilled meat market in
jeopardy.

"We're always looking for improved
efficiencies to ensure New Zealand meat exports arrive at
their destination in top condition. Temperature is a key
variable for quality and safety, so we need to look in
detail at the impact of slow steaming on refrigeration
parameters. Mathematical modelling of the chilling and
storage processes can enable us to design for greater energy
efficiency and tighter quality control."

Dr Carson is
heading to the UK in October on a fact-finding visit funded
by the 2012 C. Alma Baker Trust Fellowship, which
facilitates travel between New Zealand and the UK for senior
researchers in the fields of agriculture,
agriculture-related technologies, or the study of rural
society.

He'll be visiting research institutions in
London, Bristol, Cambridge and Yorkshire to see the work
being done there on refrigeration technology, and to bring
back ideas that will benefit New Zealand meat
exporters.

"New technology means shipping companies are
now able to monitor and control individual shipping
containers, so we could get a lot smarter in optimising
conditions for our chilled meat exports," he says.

Dr
Carson is currently collaborating with AgResearch scientists
from the former Meat Industry Research Institute of New
Zealand (MIRINZ on improving refrigeration
techniques.

The C. Alma Baker Trust is based in the UK and
promotes agricultural links with New Zealand.

ends

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