Lovedeep Kaur is an Associate Professor at Massey University in New Zealand. Her specialties include sustainable food processing technologies, circular food systems, and innovative food processing. She joins The Drip to unpack the cutting-edge innovations she is seeing that are transforming the way we process and enjoy meat.
In this episode, you’ll hear about:
- Understanding new technologies like high-pressure processing and microwave-assisted thermal sterilization
- How enzymatic hydrolysis enhances flavors and nutritional value by breaking down proteins
- Combining plant and animal proteins with 3D food printing
- How less popular cuts like brisket are getting a makeover
- … and how these innovations will be able to lower the cost of meat
Jump to:
(00:53) How sustainable technology boosts efficient, waste-free meat processing.
(03:46) The ways of enhancing meat flavour, texture and safety.
(07:22) Key technologies that improve protein digestibility and nutrient preservation.
(11:53) Factoring in food safety and public health.
(14:37) This episode’s song recommendation.
(15:28) This episode’s mantra.
Featured Artist and Song:
Links mentioned in this episode:
‘High pressure processing of meat: Effects on ultrastructure and protein digestibility’ (2016) by Lovedeep Kaur et al.
Hass Hass, by Diljit Dosanjh x Sia, music was chosen by Lovedeep Kaur
Connect with the show
00:00 New tech aids sustainable meat processing practices.
03:46 Innovative technologies enhance food flavor and texture.
07:22 Advanced technologies improve protein digestibility and nutrient preservation.
11:53 Technologies improve health, nutrition, and food safety.
13:47 AQUALAB helps the meat industry with moisture control.
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