Scientists develop "spaghetti" meat

AgResearch develops method of producing spaghetti-like strings of meat which it hopes to market commercially

6 August 2008
A solution may be on hand for parents who cannot get their youngsters to eat meat.

Studies show that toddlers and the elderly who sometimes cannot stomach meat, are at risk of a diet depleted in iron and zinc, but AgResearch scientists have made an accidental discovery that may help.

While investigating the binding strength of meat proteins, researcher Dr Mustafa Farouk found meat could be formed into long, spaghetti-like strings. The product's advantages include being able to make it out of cheap cuts of meat and to dry it, which would lead to snack products.

The next step is to look for a commercial partner to market the spaghetti meat.

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