Anzco Foods

Grain fed cattle processing is unique to the ANZCO Canterbury processing plant within the New Zealand meat industry, and Carne Technologies worked with the plant to identify a solution to a problem they were having with a high incidence of blood splash (petechial haemorrhaging) in some of the key high value primals of their cattle.

According to Mr Graham Parker who was managing the Canterbury site, Anzco Foods chose Carne Technologies because we have the necessary expertise in electrical stunning processes and ANZCO and Carne had collaborated on similar projects in the past.

How did Carne Technologies solve your problem or improve your business? " They have a very specific skill set around animal responses to electrical inputs for both stunning and stimulation"

They have a very unique roll the sleeves up approach, hands on, practical, combined with scientific knowledge. And as importantly, they are able to explain a complex solution in plain English. The whole job was very rewarding, particularly when receiving subsequent positive feedback from customers. Carne resolved all issues in a very efficient and practical manner

Graham, would you recommend Carne to others? Absolutely. For the simple reasons, experience, expertise, efficient, they do whatever it takes to get the job done. What's more, Carne's global reputation gave ANZCO's customers confidence in the solution to the original quality issues.

Graham Parker – General Manager

Karan Beef, South Africa

Karan Beef operates the largest feedlot and processing facility in South Africa having grown from a 1000 head feedlot operation in 1974 to its position as the largest fully integrated beef production operation in Africa.

In 2010 Karan Beef approached Carne to see if we could help them address complaints they were receiving from their customers of high levels of purge in some of their key, high value primals.

On instruction from Karan, Carne visited the site and quickly identified some key areas of the primary carcass processing that we felt was causing quality problems.

According to Mr Gavin Paton,

"There was no beating around the bush, the problems were quickly identified and solutions confidently presented. What I particularly liked about their approach was that they were totally hands on, working at the very "coal face" of the abattoir. This left a lasting impression on us as a company.

We were relieved the problem had been quickly identified and recommendations were provided that were commercially realistic: The cost saving was an added bonus; with stimulation system used on just bled "bodies" we had a temperature rise in the carcass to +/- 41. The change to the Carne Tech stim system ensured that we did not have a temperature increase resulting in an optimal carcass temperature going into the chillers. Apart from the benefits on quality, the energy saving from this added to the quicker turnaround of chill rooms has been a real cost saving to us as a company. We have grown our export business into the Middle Eastern countries considerably, in the niche "rouge veal" sector, with no complaints of purge.

Bottom line, the solution from Carne' Technologies, solved our problem, saved us money, and gave us increased confidence in the product we produce.

I whole heartedly recommend doing business with Carne technologies, they go beyond the norm of problem and solution, it is a relationship"

Gavin Paton – Technical Director

FoodCap has worked extensively with Carne Technologies since its establishment.

The primary relationship has been with Dr Clyde Daly and Dr Nicola Simmons, although we have worked closely with Carne technical staff on specific investigations related to chilled meat handling, and they have always been highly professional.

The depth of technical expertise within Carne Technologies related to red meat science is world class and spans all aspects of pre and post slaughter, carcass stimulation, chilling, carcass handling, primal packing - storage - maturation, through to further processing and retail packing.

Our current collaboration has seen the Carne team managing the most extensive meat science program undertaken in New Zealand for many years, spanning evaluations of primal pork, beef, chicken and lamb. Their input included working with FoodCap management on defining the scope and objectives of our trial program, developing trial protocols, conducting scientific testing of primal storage & maturation across a wide range of timeliness by species, evaluating colour stability - micro bacteria - product yield, and retail shelf life through to eating quality assessment.

Outside of managing meat science field trials for our company, Carne scientists have worked on a range of initiatives including:

  • Laboratory simulations related to different meat storage methods and processes.
  • Evaluation of different gas formulations and ratios impact on meat storage life and product quality.
  • Technical extension and process improvement with FoodCap's current and potential customers.
Several areas that we value highly in our dealings with Carne Technology scientists are:

  • Their technical knowledge across the entire spectrum of meat science across multiple species.
  • Their open mindedness and attitude towards evaluating new methods and processes to deliver outcomes for their customer.
  • Their ability to pitch highly technical communication specifically to the audience, regardless of their technical knowledge.
Vaughan Whyte - GM Solution and Market Development, FoodCap Limited


What was the problem you needed to solve/question you needed to address? We required a review of our carcass processing operations and measurements of quality of our chilled and frozen meat to ensure compliance with industry standards

Why did you choose Carne Technologies? Because they have years of experience, are knowledgeable and are able to convey the recommendations / requirements in a clear, concise manner

How did Carne Technologies solve your problem or improve your business? We were able to provide our customers with some clear verification information proving our theory instead of conducting timing consuming / onerous tasks they were requesting

How is the Carne solution unique: They provide a one-stop-shop for all or our needs on stunning parameters combined with knowledge, on meat colour, tenderness, drip, etc all the commercially important quality outcomes.

What did you particularly like about our approach or delivery? Personable, easy to understand and well written, clear reports

How would you summarise the experience as a whole? Excellent.

Would you recommend Carne Technologies to others? Wholeheartedly

Emma Fitzgerald – Group Technical Manager