Three meat sessions, aimed at updating meat processing personnel on the latest food technology trends, are included in the Wednesday 1 July programme at this year’s New Zealand Institute of Food Science and Technology (NZIFST)’s ’50 years and beyond’ conference.
All three sessions, running from early morning through to afternoon tea time in the Gallery at the Palmerston North Convention Centre, will be chaired by Dr Rob Archibald, general manager for Taranaki Bio Extracts Limited.
He says those in the meat industry will be particularly interested in two recently added packaging presentations from Gordon Robertson on sustainable packaging and Scion’s Jeremy Warnes on the optimisation of corrugated boxes for faster freezing.
In addition, three speakers from the Ministry of Primary Industries (MPI) will update industry on a number of meat-related matters. Nigel Lucas will seek feedback over two slots on the move from the prescriptive Industry Standards to the more outcome-based Red Meat Code of Practice. Gail Duncan will look at the cost to the New Zealand beef industry of E.coli H:O157 compliance measures, while Lisa Olsen will talk about ultra-high temperature (UHT) treatment on meat stocks.
Topics covered by the other five speakers are: processing of meat and protein digestion (Dr Lovedeep Kaur, Riddet Institute); zoonoses in the raw (Roy Biggs, Tegel Foods); the density of the lean portion of selected cuts and offal items of beef and lamb (Purchas and Wilkinson); the retrieval of meat spectral signature based on major chemical composition (Dr Gamal El Masry of Japan’s Toyohashi University of Technology); and the development of a model for the manufacture of beef stock (Dr Michael Parker, Massey University).
The meat sessions lead into the annual dinner, which provides further opportunity for networking and discussion, says Archibald.
This year’s conference is hosted by the NZIFST Central Region at the Palmerston North Convention Centre from 30 June to 2 July. For registration and further information, visit www.nzifst.org.nz/conference.asp.
This article has appeared in Food NZ magazine (June/July 2015) and is reproduced here with permission.