Deep Plant to Showcase Meat Deep Aging Technology at AFRO 2023... "Enhancing the Umami of Low-Grade and Non-Preferred Cuts!"
- Deeplant
- Sep 28
- 3 min read
Deep Plant Co., Ltd. (CEO Kim Cheol-beom) announced its participation in the 'Agri & Food Tech Start-up Rising Expo 2023' (AFRO 2023), which will be held for three days from Wednesday, July 26th to Friday, July 28th at COEX Hall A in Seoul.
Deep Plant is a food-tech startup that enables the complete consumption of even low-grade and non-preferred cuts of meat based on its artificial intelligence (AI) "Deep Aging" technology. The company explained that the Deep Aging technology is a physical processing method that initially activates the protein-degrading enzymes within the meat's muscle to improve its tenderness and taste, thereby allowing even low-grade and non-preferred cuts to be provided as high-value meat. Another key feature is that it enables complete consumption without waste by predicting tenderness and taste through AI image analysis for commercialization.
Meat processed through Deep Aging has the advantage of being rich in umami and easy to digest. It also has high moisture retention, which is a strength when creating products like meal kits. A representative from Deep Plant stated, "Our Handon low-fat bulgogi improves the taste and tenderness of hind leg, a non-preferred cut of Handon pork, through physical rather than chemical methods. By activating proteolytic enzymes to break down proteins, the amino acid content increases, enhancing the umami flavor." The product, seasoned by a chef with natural spices for a delicious and tender result, is also recommended for children, the elderly, and individuals with digestive issues.
Furthermore, the Handon Charcuterie Chorizo was developed using the michuri (pork rump) part, a non-preferred cut of Handon, and the Hanwoo Charcuterie Jean Biltong was developed using the front leg, a non-preferred cut of Hanwoo (Korean beef). These are newly developed meat products in a Korean style, rather than European. Notably, a company official explained that thanks to the Deep Aging technology, the products taste great with about 30-50% less curing and seasoning compared to traditional methods. As the pH level rises through aging, moisture is trapped inside, resulting in a moist texture.
The representative said, "The global average disposal rate for low-grade and non-preferred meat cuts is said to be around 10-20%. There is also a preference for meat and cuts with high marbling, because the fat provides a strong flavor and is perceived as tender. To create this marbling, factory farming with high-calorie feed is practiced."
In response, Deep Plant has developed technology that activates the proteolytic enzymes and cuts the fascia in low-grade and non-preferred parts to make them tender and full of umami. This increases their value and allows for the use of eco-friendly, naturally pasture-raised livestock, which contributes to carbon neutrality.
In recognition of this technology, Deep Plant has been conducting government-supported projects every year since 2019 and is currently undertaking the TIPS R&D project in 2023. The company secured 300 million KRW in private investment in 2021 and 150 million KRW in 2022 from the accelerator CNTTech. On the global stage, it visited North America in 2022 through a global accelerating support program and signed an MOU with Canada's Galaxy AG Ventures to commercialize and sell non-preferred cuts in Canada and the United States using Deep Aging technology. The company has also discussed developing products using non-preferred cuts with the Canada Beef and Alberta Pork associations. In 2023, it was selected for the Korea Agriculture Technology Promotion Agency's (KOAT) global accelerating support program and is scheduled to visit Singapore in October to proceed with the program.
The representative shared the company's business plans, stating, "We are currently designing and manufacturing a large-scale, automated Deep Aging system. We are also developing a dedicated camera to collect data by photographing cross-sections of meat." He continued, "Starting in the second half of 2023, we will earnestly begin collecting data on changes according to meat breed, cut, and aging date, and use AI to analyze this data to predict taste and tenderness, developing products tailored to each."
He added, "Based on the data extracted so far, we plan to continue launching products that are soft and easily digestible for senior-friendly diets, children, and those with digestive issues, as well as low-fat, low-sodium products for health-conscious consumers."
Meanwhile, AFRO 2023, Korea's largest ag-tech and food-tech event, showcases products and services from domestic startups with global growth potential that are solving various problems in the agricultural and food industries. It also features diverse programs including conferences to discuss the present and future of ag-tech and food-tech, and investment pitching sessions (IR competitions). The exhibition is hosted by the Ministry of Agriculture, Food and Rural Affairs and organized by the Korea Agriculture Technology Promotion Agency, NH Nonghyup, COEX, and the Korea FoodTech Council.
Source: AVING (https://kr.aving.net)
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