By Les Watkins
Faster and more sophisticated services for testing and improving the quality of meat are now available from the Cambridge-based research company Carne Technologies. And plans have already been laid for further expansion.
This six-year-old company has moved into purpose-designed premises with extended taste-testing and electronics development facilities in the Aotearoa Park industrial area next to the former Aotearoa Meats processing plant.
“We now have meat science laboratory and workshop facilities that include self-contained areas for confidential client projects such as sensory testing of feedlot-raised stock, different ages and breeds and so on,” says managing director Dr Nicola Simmons.
“Much of our work is on a one-to-one basis and meat processors are all looking for points of difference and advantage for the kind of meat they are producing. That is why we safeguard their interests by ensuring total confidentiality.
“Carne now has specific electrical technologies such as humane stunning, carcass stimulation and immobilisation and accelerated bleeding can also be more easily modified and trialled.
“The larger space will allow us to fast-track new technologies that we are developing such as the Carnetech Tenderometer. This is a mechanical tooth which, among other things, measures the amount of force required to shear through meat and feeds the data straight into a laptop.”
Further expansion was allowed for in the design of the bigger building so that more R & D laboratories can be added to meet growth in the meat industry.
Faster and more sophisticated services for testing and improving the quality of meat are now available from the Cambridge-based research company Carne Technologies. And plans have already been laid for further expansion.
This six-year-old company has moved into purpose-designed premises with extended taste-testing and electronics development facilities in the Aotearoa Park industrial area next to the former Aotearoa Meats processing plant.
“We now have meat science laboratory and workshop facilities that include self-contained areas for confidential client projects such as sensory testing of feedlot-raised stock, different ages and breeds and so on,” says managing director Dr Nicola Simmons.
“Much of our work is on a one-to-one basis and meat processors are all looking for points of difference and advantage for the kind of meat they are producing. That is why we safeguard their interests by ensuring total confidentiality.
“Carne now has specific electrical technologies such as humane stunning, carcass stimulation and immobilisation and accelerated bleeding can also be more easily modified and trialled.
“The larger space will allow us to fast-track new technologies that we are developing such as the Carnetech Tenderometer. This is a mechanical tooth which, among other things, measures the amount of force required to shear through meat and feeds the data straight into a laptop.”
Further expansion was allowed for in the design of the bigger building so that more R & D laboratories can be added to meet growth in the meat industry.
For more information, contact:
Carnetech Technologies
Tel: 07 827 0731,
or Email: [email protected]
