SmartShape™ technology. Modifying the shape of the beef cuberoll and the consumer response to shaped scotch fillet steaks

- Smartshape™ reforms primals using air pressure and packaging to an even shape
- SmartShape™ changed the shape of the beef cuberoll (m. longissimus lumborum)
- Steaks cut from the shaped cube roll were similar in size and shape
- The size and shape of the shaped steaks were unchanged until after cooking
- Consumers had no significant preference for shaped or control cuberoll steaks

SmartShape™ is a novel meat processing technology that uses air pressure to compress and elongate whole cold-boned primals and packages them to retain form. A two stage study was conducted. The first stage established the ability of the SmartShape™ treated beef cube roll (m. longissimus lumborum) to retain shape in a commercial setting. Twelve hours chilling time following treatment was found to be adequate for steaks to retain their shape for up to 24 h after slicing. Steak shape and size did not change substantially until after cooking, when the steaks looked less formed. In the second stage a survey was conducted of 421 consumers to clarify the response to the shaping of a subset of raw and cooked scotch fillet steaks. There was no difference in preference for shaped or control steaks. A secondary survey found that informed consumers were more amenable to the SmartShape™ scotch fillet steaks presented here, but would not pay a premium for them.