{"type":"rich","version":"1.0","provider_name":"Transistor","provider_url":"https://transistor.fm","author_name":"The Drip by AQUALAB","title":"The Drip by AQUALAB: Sustainable Meat Processing Technologies with Lovedeep Kaur","html":"<iframe width=\"100%\" height=\"180\" frameborder=\"no\" scrolling=\"no\" seamless src=\"https://share.transistor.fm/e/30d49675\"></iframe>","width":"100%","height":180,"duration":994,"description":"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. \n\nIn this episode, you’ll hear about:\nUnderstanding new technologies like high-pressure processing and microwave-assisted thermal sterilization\nHow enzymatic hydrolysis enhances flavors and nutritional value by breaking down proteins\nCombining plant and animal proteins with 3D food printing\nHow less popular cuts like brisket are getting a makeover \n… and how these innovations will be able to lower the cost of meat\n\nJump to:\n(00:53) How sustainable technology boosts efficient, waste-free meat processing.\n(03:46) The ways of enhancing meat flavour, texture and safety.\n(07:22) Key technologies that improve protein digestibility and nutrient preservation.\n(11:53) Factoring in food safety and public health.\n(14:37) This episode’s song recommendation.\n(15:28) This episode’s mantra.\nFeatured Artist and Song:\nRun Wtih Me by Kaivon\nLinks mentioned in this episode:\n‘High pressure processing of meat: Effects on ultrastructure and protein digestibility’ (2016) by Lovedeep Kaur et al.\nMassey University\nHass Hass, by Diljit Dosanjh x Sia, music was chosen by Lovedeep Kaur\nConnect with the show\nAQUALAB\nZachary Cartwright, PhD\n\n00:00 New tech aids sustainable meat processing practices.\n03:46 Innovative technologies enhance food flavor and texture.\n07:22 Advanced technologies improve protein digestibility and nutrient preservation.\n11:53 Technologies improve health, nutrition, and food safety.\n13:47 AQUALAB helps the meat industry with moisture control.","thumbnail_url":"https://img.transistorcdn.com/bdwyneYe-wwuE0piWvrRKwpYyT9MYdDMVavfd2QmlTQ/rs:fill:0:0:1/w:400/h:400/q:60/mb:500000/aHR0cHM6Ly9pbWct/dXBsb2FkLXByb2R1/Y3Rpb24udHJhbnNp/c3Rvci5mbS8yZGRk/NDFhODg5NWI5YTc0/NWMzNjA1OTkxZGY3/MmJlZC5wbmc.webp","thumbnail_width":300,"thumbnail_height":300}