ANZCO Foods Ltd

Waitara, New Zealand

ANZCO Foods Ltd

Waitara, New Zealand

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Reis M.M.,Agresearch Ltd. | Rosenvold K.,Agresearch Ltd. | Rosenvold K.,ANZCO Foods Ltd
Meat Science | Year: 2014

Prediction of ultimate pH (measured 48h post mortem; pHu) in beef from Visible-near infrared (VIS-NIR) spectra collected 20 to 40min post mortem was assessed. Spectra were collected from carcasses (cows: n=86, bulls: n=170, steers: n=363, and heifers: n=38) in a commercial hot boning abattoir under routine conditions. Partial Least Squares (PLS) models showed limited accuracy with RMSE for validation equal to 0.26, 0.20 and 0.36 for the All-animals, Non-bulls and Bulls models, respectively. The pHu-PLS-predicted values were used to segregate carcasses as normal (pHu<5.8) or high (pHu≥5.8) showing better performance, by correctly classifying at least 90% of high pHu carcasses. The Non-bulls model was equivalent to the current technology used in the abattoir to classify carcasses based on pHu. Thus near infrared spectroscopy (NIRS) could be used for on-line classification of beef carcasses based on pHu. © 2013 Elsevier Ltd.


Farouk M.M.,Agresearch Ltd. | Kemp R.M.,Agresearch Ltd. | Cartwright S.,ANZCO Foods Ltd. | North M.,Agresearch Ltd.
Meat Science | Year: 2013

This study tested the hypothesis that the initial freezing point temperature of meat is affected by pH. Sixty four bovine M. longissimus thoracis et lumborum were classified into two ultimate pH groups: low (< 5.8) and high pH (> 6.2) and their cooling and freezing point temperatures were determined. The initial freezing temperatures for beef ranged from -0.9 to -1.5 °C ({increment} = 0.6 °C) with the higher and lower temperatures associated with high and low ultimate pH respectively. There was a significant correlation (r = + 0.73, P< 0.01) between beef pH and freezing point temperature in the present study. The outcome of this study has implications for the meat industry where evidence of freezing (ice formation) in a shipment as a result of high pH meat could result in a container load of valuable chilled product being downgraded to a lower value frozen product. © 2013 Elsevier Ltd.


Kim Y.H.B.,Agresearch Ltd. | Kim Y.H.B.,Purdue University | Warner R.D.,CSIRO | Rosenvold K.,ANZCO Foods Ltd
Animal Production Science | Year: 2014

The impacts of accelerated pH decline combined with high muscle temperature on post-mortem muscle metabolism and subsequent meat quality attributes have been extensively studied. Traditionally, this phenomenon has been observed in pork muscles, primarily due to the relatively fast post-mortem glycolysis rate and its relationships to stress susceptibility of pigs before slaughter. However, the protein-denaturing condition of high temperature/rapid pH fall and subsequent PSE (pale, soft and exudative)-like abnormal meat quality characteristics have been observed in muscles from other species such as beef, lamb, venison and even poultry. Various pre-rigor conditions including the application of electrical stimulation, hot-boning, and/or pre-rigor carcass chilling temperatures in various muscles, in conjunction with carcass stretching/hanging methods, can also contribute to muscle-protein denaturation pre-rigor. This review considers the influence of a faster than normal pH fall at a higher than normal pre-rigor temperature on glycolysis, post-mortem muscle proteins and subsequently meat quality attributes. Gaps in current knowledge are identified and recommendations made for additional research. © 2014 CSIRO.


Kim Y.H.B.,Agresearch Ltd. | Stuart A.,Agresearch Ltd. | Rosenvold K.,Agresearch Ltd. | Rosenvold K.,ANZCO Foods Ltd | Maclennan G.,Alliance Group Ltd
Journal of Animal Science | Year: 2013

The objectives of this study were to determine the effects of different forage regimes and modified atmosphere packaging (MAP) systems [high oxygen (HiOx-MAP): 80% O2 and 20% CO2; and CO2-MAP: 20% CO2 and 80% N2] on color and lipid oxidation stability and sensory attributes of long-term chilled lamb loins during retail display. Lambs (n = 124) were randomly assigned to several pasture-feeding regimes for 12 wk before slaughter. Some had ryegrass (n = 18), lucerne (n = 18), chicory (n = 19), plantain (n = 16), or red clover (Clover 12; n = 17) for all 12 wk. Some were assigned a regime of red clover for 11 wk and pasture for 1 wk (Clover 11; n = 18), with others on red clover for 9 wk and pasture for 3 wk (Clover 9; n = 18). After the lambs were slaughtered, the paired loins (M. longissimus dorsi) were excised at 24 h postmortem, vacuum-packed and stored at -1.5°C for 9 wk. Cuts were then made from each loin and randomly allocated to either HiOx-MAP or CO2-MAP, and displayed for 7 d at 4°C under light. Chemical attributes including lipid oxidation, surface color-reversing ability, oxygen consumption, and meat quality attributes (color stability and sensory characteristics) were determined. Among the different forage types, the loins from lambs finished on ryegrass appeared to have greater color stability and less lipid oxidation than the loins from lambs finished on other forage types (P < 0.05). On the other hand, the loins from lambs finished on lucerne had the least color and lipid oxidation stabilities and least colorreversing ability (P < 0.05). The loins from lambs finished on chicory had higher aroma and flavor scores than other pasture types in general (P < 0.05). HiOx-MAP negatively influenced meat quality attributes of lamb loins during display, as substantial increases in surface discoloration and lipid oxidation were observed, along with significant decreases in aroma and flavor during retail display compared with the loins in CO2-MAP. These results suggest that different forage types and packaging conditions could result in substantial impacts on meat quality attributes of long-term chilled lamb loins by affecting oxidation stability. Furthermore, the present study suggests that CO2-MAP could provide beneficial effects on the eating quality of long-term chilled lamb loins by suppressing oxidationrelated defects during display without compromising the ability of blooming for meat display. © 2013 American Society of Animal Science. All rights reserved.


Wu G.,Agresearch Ltd. | Farouk M.M.,Agresearch Ltd. | Clerens S.,Agresearch Ltd. | Rosenvold K.,Agresearch Ltd. | Rosenvold K.,ANZCO Foods Ltd
Meat Science | Year: 2014

This study investigated the effect of ultimate pH (pHu) in beef on the degradation of large structural proteins during refrigerated storage using SDS-PAGE. M. longissimus dorsi from bull carcasses were selected and classified into three groups: low pHu (≤5.79), intermediate pHu (5.80-6.19) and high pHu (≥6.2) muscles. Samples were then stored at -1.5°C for 1, 2, 7, 14, 21 and 28days. Meat tenderness was measured at each aging time. Depending on meat pHu, different protein patterns and degradation rates of structural proteins were found. Rapid changes of large structural proteins took place within 48h post mortem. Besides titin and nebulin, degradation of filamin was clearly revealed. Two more large protein bands corresponding to myosin family members also exhibited fast decline with storage time. It suggested that the fast degradation of these proteins is a key factor in the improvement of meat tenderness. © 2014 Elsevier Ltd.


Trademark
ANZCO Foods Ltd | Date: 2010-12-15

Meat, fish, poultry and game; Meat extracts; Processed meat; Packaged meats; Dried meat; Prepared meat; Frozen meat; Sliced meat; Prepared meals consisting primarily of meat. Wholesale distributorships featuring meat, meat products, frozen and chilled foods and convenience foods; Wholesale and retail store services featuring meat, meat products, frozen and chilled foods and convenience foods; Wholesale food distributorship services.


Trademark
ANZCO Foods Ltd | Date: 2010-07-22

Meat, fish, poultry and game; meat products; meat extracts; foods prepared from meat. Wholesaling and retailing services in relation to foodstuffs including meat, meat products, frozen and chilled foods and convenience foods.


Trademark
ANZCO Foods Ltd | Date: 2016-02-18

Dietetic foods, substances and beverages containing meat products, adapted for medical use; pharmaceutical preparations and substances in the nature of foodstuffs and food ingredients; nutritional additives for use in foods, beverages and dietary supplements for human consumption; food supplements for medical purposes; appetite stimulant preparations containing meat products; dietary supplements for humans (not for medicinal purposes) made of or containing meat products. Meat, fish, poultry and game; meat products; meat extracts; dehydrated meat extract; foods prepared from meat; products containing nutrients in liquid or powder form for use in foodstuffs; nutritionally enriched foods and foodstuffs.

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