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V.RDP.1027 Final Report 4

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V.RDP.1027 Final Report 4 final report Project code: V.RDP.1027 Prepared by: Zhang, S., Woodhead, A., Burey, P., Earl, G., Miller, K. University of Southern Queensland Date published: 2018 PUBLISHED BY Meat and Livestock Australia Limited Locked Bag 1961 NORTH SYDNEY NSW 2059 ASEAN High Value Add Red Meat Opportunities- ASEAN Food Products and Processing Meat & Livestock Australia acknowledges the matching funds provided by the Australian Government to support the research and development detailed in this publication. This publication is published by Meat & Livestock Australia Limited ABN 39 081 678 364 (MLA). Care is taken to ensure the accuracy of the information contained in this publication. However MLA cannot accept responsibility for the accuracy or completeness of the information or opinions contained in the publication. You should make your own enquiries before making decisions concerning your interests. Reproduction in whole or in part of this publication is prohibited without prior written consent of MLA. Page 1 of 54 V.RDP.1027 – ASEAN High Value Red Meat Opportunities- ASEAN Food Products and Processing Team USQ MLA Professor Alice Woodhead Dr. Christine Pitt Dr. Polly Burey Andrew Simpson Dr. Shane Zhang Michael Finucan Greg Earl Michael Lee Dr. Karen Miller Rose Yong Ina Kim Authors and acknowledgements Earl, G., Woodhead, Zhang, S, A., Burey, P., Miller, K. (2018) We gratefully acknowledge the support of a wide range of ASEAN and Australian businesses, government agencies and research institutes. Disclaimer Subject to relevant legislation, USQ disclaims all warranties of any kind, whether express, implied, statutory or otherwise, including without limitation any warranties of merchantability or fitness for a particular purpose, safety, absence of errors, accuracy, completeness of results, the prospects or likelihood of success (financial or otherwise) of the project or the validity, scope or non-infringement of any intellectual property. Any decision regarding safety, applicability, effectiveness for any purpose, or other use or disposition of said research outcome shall be the sole responsibility of the party making that decision. Page 2 of 54 V.RDP.1027 – ASEAN High Value Red Meat Opportunities- ASEAN Food Products and Processing Table of contents Executive summary.......................................................................................................... 5 Product and processing value propositions ...................................................................... 9 1. Introduction ............................................................................................................. 12 Red meat consumption ..................................................................................................................... 12 2. Functional Snack Products ........................................................................................ 13 Types of functional snack products ................................................................................................... 13 Fermented food snacks and sauces ................................................................................................... 14 Protein powders ................................................................................................................................ 16 Snack bars/jerky/biltong/trail mix/meat floss ................................................................................... 17 Nutritious broth products .................................................................................................................. 19 3. Packaged meals ready to eat .................................................................................... 22 Vacuum packaging ............................................................................................................................. 22 Aged care/institutional vacuum packed foods .................................................................................. 26 4. Services with meat products .................................................................................... 29 Apps for supporting meat products .................................................................................................. 29 Wearable Technology and Apps ........................................................................................................ 31 5. Food processing ....................................................................................................... 32 Processes for developing value add red meat products ................................................................... 32 Considerations for Halal Processing .................................................................................................. 35 Alternate Processing Pathways for Red Meat ................................................................................... 36 References ..................................................................................................................... 41 Appendix I: Meat solids value in proposed red meat products ......................................... 48 Appendix II: Advantages/Disadvantages of processing technologies and potential products 50 Table of figures Figure 1: Fermented food snacks of Beef Nem Chua and Thai Naem ................................................................... 14 Figure 2: Examples of beef protein powder products ........................................................................................... 16 Figure 3: Examples of red meat snack products, including bars, biltong and trail mix. ........................................ 18 Figure 4: Example of broth concentrate products on the market ......................................................................... 20 Figure 5: Pathways for vacuum-packed products .................................................................................................. 23 Figure 6: vacuum packed cooking appliances for the home ................................................................................. 24 Page 3 of 54 V.RDP.1027 – ASEAN High Value Red Meat Opportunities- ASEAN Food Products and Processing Figure 7: Sous vide ready made curry meals ......................................................................................................... 25 Figure 8: Sous vide red meat cooking guide .......................................................................................................... 26 Figure 9: Vacuum packaging with digital support and apps .................................................................................. 30 Figure 10: Processing pathways to high value add red meat products ................................................................. 37 Table of tables Table 1: Contemporary and emerging non-thermal technologies available for red meat processing ................. 34 Table 2: Contemporary and emerging processing thermal technologies available for red meat processing ...... 35 Table 3: Evaluation of non-thermal processes for production of ASEAN high value red meat products ............ 39 Table 4: Evaluation of thermal processes for production of ASEAN high value red meat products ..................... 39 Page 4 of 54 V.RDP.1027 – ASEAN High Value Red Meat Opportunities- ASEAN Food Products and Processing Shortened Forms ASEAN Association of Southeast Asian Nations ASW ASEAN Single Window ATIGA ASEAN Trade in Goods Agreement B2B Business to business B2C Business to consumer CP Cold Plasma Processing ET Enzyme Treatment FD Freeze Drying FE Fermentation Processing FO Formulation Processing GIS Geographic Information System GPS Global Positioning System HDC Halal Industry Development Cooperation HPP High Pressure Processing HST Hydrodynamic Shockwave Treatment HSR High speed rail II Ionising Irradiation ISO International Standards Organisation JAKIM Islamic Development Department Malaysia JAKIM LPI Logistics Performance Index Micvac® Food packaging company NTP Non-Thermal Plasma Processing NTT Non-Thermal Technologies OC Oven Cooking RFID Radio frequency identification SC Steam Oven Cooking SV Sous Vide Processing UNCTAD The United Nations Conference on Trade and Development UPU Universal Postal Union WSN Wireless Sensor Network Page 5 of 54 V.RDP.1027 – ASEAN High Value Red Meat Opportunities- ASEAN Food Products and Processing Glossary Amino acids The building block molecules that make up proteins Antioxidants An antioxidant is a substance that inhibits oxidation. Oxidation is a chemical reaction that can produce free radicals, leading to reactions that may damage cells or food. Antioxidants are found naturally in many foods, and may also be added to processed foods to improve shelf life. ASEAN member countries ASEAN is a regional grouping that promotes economic, political and security co-operation with ten member countries: Brunei, Cambodia, Indonesia, Laos, Malaysia, Myanmar, the Philippines, Singapore, Thailand, and Vietnam. Bioactive Peptides Specific protein fragments, or portions of protein chains, that have a positive impact on body function or condition, and may influence health Clean Label Food Clean label food is food products that contain simple, easily recognisable ingredients. Typically foods like this are free from ingredients that may have negative consumer perceptions, e.g. anything with an E- number. Co-products Byproducts that are formed during production of food products. Typically these items may be discarded, but have inherent value useful for other applications Dysphagia Swallowing
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