New Zealand: Innovative Spray to Extend Red Meat Shelf Life
Researchers from Otago University, led by Dr. Sam Wardell and Dr. Daniel Pletzer, have secured a $1 million grant from New Zealand’s Ministry of Business, Innovation and Employment (MBIE) to develop an innovative spray aimed at controlling red meat spoilage.
This spray utilizes host defence peptides (HDPs), which are natural components of an animal’s immune system, to combat bacterial biofilms responsible for spoilage. The red meat industry, a significant sector generating $10.8 billion annually, faces considerable losses due to spoilage, with up to 1% of exported products being rejected.
The project aims to extend the shelf life of meat by leveraging these HDPs to prevent bacterial growth on meat surfaces, which often leads to spoilage. The spray is designed to be safe for humans and can be applied not only to meat but also to surfaces in processing plants.
The researchers have partnered with industry experts from the Alliance Group, ensuring that the technology has practical applications in real-world meat processing environments. This initiative is expected to improve the competitiveness and sustainability of New Zealand’s red meat exports.
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