Reducing the time from slaughter to consumption of meat is high on the agenda of the meat industry. A major reason for this is that it reduces holding times of meat and thus costs.

The challenge, however, of increasing processing efficiency in this way is to be able to maintain or enhance eating quality at the same time.

Hot or warm boning of sheep carcases is one method which can be used to reduce holding times. This approach has been adopted to a limited degree in the Australian sheep meat processing industry.

NSW Department of Primary Industries (DPI) researchers have found there is significant potential to increase the eating quality of such meat.

In a new project with Meat and Livestock Australia funding, DPI project leader Dr David Hopkins said the scope to stretch such meat would be extensively studied.

Using a prototype machine developed in New Zealand, the research team will examine the impact of the stretching on a range of boneless sheep meat cuts.

"We have evidence from previous research that improvements in the order of 30 per cent in tenderness at one day postmortem can be achieved by employing stretching technology," project researcher Edwina Toohey said.

In this case the technology is ideal for a warm boning process.

Another exciting facet of the project, according to Dr Hopkins, is the potential to manipulate the shape and form of cuts.

This extends to the ability to bind cuts together and this is particularly relevant to loins from aged sheep, which are ideally suited.

As part of the project, commercial application of the stretching technology will be pilot tested, working closely with industry partners.

Contact Dr David Hopkins, Cowra, (02) 6349 9722.