There is international demand for chilled lamb and Alliance Meats alone exports around 12,000 tonne per annum to 65 countries. A significant volume of lamb is exported as lamb cuts packaged into 10 kg vacpacs. Meat contains low numbers of pathogenic and non-pathogenic bacteria. The growth of such microorganisms is controlled when meat is exported frozen but chilled meat needs to be treated to inhibit growth of these organisms. One technique is for the packs to be filled with 100% CO2. Resulting infusion of the meat with CO2 prevents the growth of microorganisms, thereby maintaining product quality during storage and distribution to export markets. Occasionally packs are compromised through improper packaging, handling damage or bone fragments penetrating the plastic pack. We are looking to adapt sensor labels already developed by PFR for the use in export packs.
Pilot experiment which will use PFR developed colourmetric sensor IP as a base for the development of a new prototype.
This project would allow for the development of technology which would substantially reduce the resources required for checking the packaging while substantially improving the stock loss rates attributed to broken packaging.
Use in a variety of exportable meat products
PFR owns IP in this field and has a sound understanding of the patent landscape. PFR will look at specific protection strategy following proof of concept.
Proof of Concept - Early prototype built