NEW FROM IMS
IMS Prize for Meat Science and Technology 2008
The IMS Prize for Meat Science and Technology is awarded for a presentation, lecture or poster concerned with red meat and delivered at the ICoMST (International Congress of Meat Science and Technology) annual meeting.
The winner of the 2008 Prize of US$5000 is Cameron José, of Murdoch University, Western Australia who submitted two qualifying posters at the ICoMST in Cape Town from 10-15 August. They were on ‘Effects of Vitamin E on colour stability in lamb’ , and ‘A model system describing the inhibition of lipid per oxidation and consequences for oxymyoglobin in meat’.
The work that qualified him for the Prize was concerned with effects of dietary Vitamin E on the colour stability of lamb aged in air or CO2 packs for up to 30 days. He was able to show that with sufficient concentrations of Vitamin E in muscle it may be possible to increase the shelf life of lamb cuts by up to 60 hours. The stabilising effect of Vitamin E becomes particularly important when the meat is aged longer than 10 days before display.
SIXTH IMS LECTURE DELIVERED BY DR. NICOLA SIMMONS
The 2008 IMS Lecture for Meat Science and Technology was delivered at the 2008 International Conference of Meat Science and Technology (ICoMST) in Cape Town by Dr. Nicola Simmons of Carne Technologies Ltd., New Zealand. The subject of the lecture was “Reassessing the Principles of Electrical Stimulation”. The mechanisms by which electrical stimulation (ES) of carcasses can be used to modulate meat quality are reviewed. Evidence to support an effect of ES on tenderness (and other meat quality attributes) based solely on changes in the pH/temperature profile within carcass muscles are presented. The interactions between electrical parameters and the contraction responses of carcass muscles are described to provide generalised principles to guide the design of electrical stimulation technology. The commercial risks to meat quality of inappropriate use of electrical stimulation, particularly excessive stimulation to produce PSE-like conditions, are considered.
Download the paper “Reassessing the Principles of Electrical Stimulation” by Dr. Nicola Simmons
Organisation
IMS members elected the Executive Council (2008-2010) and established new committees on finance, economics, marketing, and scienceat their General Assembly in Cape Town .
IMS-GIRA WORLD MEAT FACTS BOOK 2008
The 2008 edition of the IMS-GIRA World Meat Facts Book has been published. An annual publication, it is the fruit of cooperation between the IMS and GIRA, a leading independent economic/market research consultancy specialising in strategic research in the agri-food sector, particularly meat. It contains up-to-date statistics on production, comsumption and international trade in meat. The figures shows a five year trend, and are broken down by meat species (beef, sheepmeat, pigmeat and poultrymeat), by region of the world (European Union, Eastern Europe/FSU, North America, South America, Middle East/North Africa, Other Africa, Far East, Other Asia) and by principal countries within the regions.
The 2008 edition is now available from the IMS Secretariat.