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Meat Vitalisation Technology |
Our meat vitalisation technology will allow for the production of
the world's healthiest and most nutritious fresh, deli style, and
marinated meat products ever to be made available. The end products
can also be used for packaged meal type products.General OverviewOnce an animal is slaughtered the activity of its flesh is, obviously, slowed down quite considerably. As a result of this, the meat then becomes highly vulnerable to attack by microbes and also starts to decompose very rapidly. What's more, the flavour of the meat also starts to rapidly degrade, as does its nutritional content and the availability of this nutritional content. Understanding these issues, we have developed a way of lightly curing and ageing fresh meat making it not only far less vulnerable to microbial attack and decomposition but also enhancing the natural flavours within the meat and lightly tenderising it – thus making the meat a far more superior fresh food product compared to anything else currently on the market (fresh or otherwise). Conventional curing and ageing methods utilise either a dry or wet process, but never both to produce an end product, and especially not ever both at the same time. However, our unique technique uses a novel method of combining both wet and dry processing methods at exactly the same time as each other! In fact, our method actually produces an environment that is, in many ways, similar to that of a rainforest, thus producing a living ecosystem that is perfect for both curing and ageing meat. It is for this reason that we refer to our process as meat vitalisation. Having said this, our processing method must be conducted in packaging (much the same as modified atmospheric cryogenic meat packaging) and takes approximately 24 hours to fully establish itself before the meat is at its very earliest stage of completed processing, and, thus, its very earliest stage of readiness for consumption (and will actually not taste very nice if consumed too early) – and it should be noted that this is much quicker than all other current conventional methods! What's more, because this process takes place completely within the packaging and the products should not be eaten within the first 24 hours, this can allow 24 hours for packaging, delivery and distribution without loosing out on any potential shelf life or shelf display time. Furthermore, our method has currently shown to increase the shelf life of the products for up to 3 days longer than current timeframes for both unpackaged and cryogenically packaged products. It is important to note that our process also makes meats readily consumable 100% raw. Meat that is consumed raw without first being cured and aged is not very tasty nor is it as easily digested by the human body. And, it should be pointed out that raw meat is becoming very popular in many countries these days (including the fact that many restaurants are now serving raw meat dishes) due to the ever increasingly widespread knowledge of how far more health promoting and healthy in general raw meat is compared to cooked meat and meats that have been processed in other ways (many cultures around the world have known this for a very long time now and they all still widely practice the consumption of raw meat within their cultural settings – it is also important to note that this is also one the reasons why these cultures are also well known for living longer and having far less meat related diseases than what the rest of the world does). Our meat processing method is the only known process in the world to be able to both lightly cure and age fresh raw meat without requiring the meat to be boiled or cooked in some other destructive way. In fact, it is also important to note that we do not use any kind of harmful or dangerous substances in the processing method that we have developed nor do we utilise any other kind of perceivably controversial means. Our solution is not only very quick and easy (especially compared to all other current conventional methods) but also very convenient for the end user and consumers. What's more, our product is a ready made, highly tender and naturally higher flavoursome product that is far more superior to any other conventional products currently on the market. Our processed products will also produce a far more superior cooked meat. Not only is the meat tender and flavoursome but it is also more nutritious, easier to digest and less susceptible to nutritional damage by most forms of cooking processes than what regular non-vitalised meat is. In the near future we will also be looking at trying to infuse herbs, spices and other flavourings into meat using much the same process and principles as currently being utilised. Essentially, our processing method comprises of a fully completed and proper solution for reanimating and vitalising any type of meat and thus allowing for the full unlocking of the nutrients (including vital enzymes) it contains. All of this, in turn, then allows for the proper digestion of meat based nutrients by the human body. As such, our process actually makes the meat fully bioactive and bioavailable in relation to the human body. Deli Style ProductsFurthermore to our main solution, we have also successfully been able to slightly alter the processing method in various ways so as to also be able to produce deli style meats. And, yet again, these products can be produced much quicker than what current methods require and generally do not utilise any kind of harmful or dangerous substances in the methods that we have developed nor do we utilise any kind of other perceivably controversial means. What's more, and also yet again, these products can also be made and consumed completely raw. We have also found that marinades tend to infuse into meat far better after the meat has been processed using our main processing method. Therapeutic ApplicationsDue to the ease of digestion of our products, it is believed that our vitalised meat products will also serve to help with various digestion related illnesses and general bodily dysfunction. As such, it is envisaged that our products will have major therapeutic benefits in relation to various gastrointestinal/nutritional conditions. The types of conditions we believe our products will help include those such as: Gastrointestinal Tuberculosis; HIV related malabsorption; Cystic Fibrosis; Pancreatitis; Pancreatic Cancer (and other types of cancers); Crohn's Disease; Irritable Bowel Syndrome (IBS); Diverticular Disease and Dyspepsia. For information regarding the development pipeline of this technology, please click here. |
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Seed Vitalisation Technology |
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Meat Vitalisation Technology |
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