The meat industry is vital to the local economy, achieving a gross turnover of some £1.2 billion in 2005. With added value products contributing to only 31% of the gross turnover for the sector there is much potential to increase new product and process development.

Loughry has expertise and well equipped pilot facilities to investigate a wide range of meat processing systems including; size reduction, forming, enrobing, injection, tumbling, cooking (conventional, steam, water), smoking, and packaging (modified atmosphere and vacuum). Sauce manufacturing equipment and sous-vide/post packaging pasteurisation are also used extensively in the development of ready meals with extended shelf-life.

Examples of work undertaken:

• Development of added value meat products
• Application of novel sous vide and post packaging pasteurisation technology
• Adding value to under utilised meat cuts.