AMPC is undertaking research to understand what properties pleura may have so the product can be collected during the red meat processing process and potentially be used for pet food or pharmaceuticals.
Pleura is a non-permeable substance that protects the cavity of the chest and currently remains on the carcase during normal processing.
AMPC Extension and Adoption Manager, David Carew said, “There are significant eating quality benefits in removing the pleura together with value propositions for the processor through being able to use pleura for other uses.
This research is looking at alternative uses for pleura so that red meat processors have an incentive to remove it during processing.
David said, “Typically, the process of removal of the pleura is performed by the value adders preparing these products for cooking.”
AMPC, working together with CSIRO, is conducting this research to study and summarise existing knowledge on pleura composition and uses, and to conduct full compositional analysis so that an informed value-proposition can be presented.
David said, “We will use CSIRO’s library platform to access relevant literature and patents pertaining to pleura processing. Concurrently, we will assess two pleura samples from a red meat processing plant for analysis.”
The research aims to identify the top two value propositions for pleura.
David said, “This will include estimations of the economic value of market opportunities and could inform processors about pleura removal in primary processing and increase the eating quality of adjoining cuts, as well as lead to the valorisation of pleura for economic return.”
“We conducted a trial at a red meat processing plant to remove pleura during processing and the work is easy to do, does not increase labour and is highly achievable.
“We will produce a training video to share with processors on how to remove it.”
The project started in September and will be completed in December.