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Pi-Vac Elaste System and In-Line Guided Microwave Spectrometry: Discover new technologies for beef production
Norway, 18th June 2008
This workshop, co-hosted by Matforsk and a meat company called Notura, was attended by 23 delegates from 12 organisations and seven countries.
By the use of this wrapping technique, the Pi-Vac Elasto-Pack system, tenderness of beef muscles is improved by applying lateral pressure to the muscles during post mortem rigor. The system operates by stretching tubes of highly elastic films to the inside walls of the packaging chamber. The muscle is then inserted into the chamber, and the pressure released. The film contracts to its original dimensions, exerting strong forces on the muscles and hinders longitudinal muscle contraction. A study of the system applied on beef longissimus dorsi (LD) muscles chilled at air temperatures of 4 or 12°C showed that the process increased the tenderness of the LD at either temperatures. This means that the muscles could be chilled rapidly without detrimental effects on tenderness. A more attractive shape of cuts from the muscles is an additional benefit of the process.
Pi-VacElaste System
Pi-VacElaste System Process description
Pi-Vac leaflet
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