[Donga] [Agriculture meets IT] Technology developed to make even tough hind leg meat delicious... Food-tech company 'Deep Plant'

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"With an aging technology developed using water temperature, water pressure, and ultrasound, we have transformed the taste of low-grade, non-preferred cuts of meat. Even tough hind leg meat can be enjoyed tenderly and deliciously."

This is according to Kim Cheol-beom, CEO of the food-tech company Deep Plant. CEO Kim developed a patented technology to prevent not only preferred cuts like ribeye but also non-preferred cuts like hind leg from being wasted, applying it to meat aging.

With this technology, he also aims to accumulate data by meat type, grade, and cut to launch various services. We met with CEO Kim to hear about the special technology he uses to age meat and enhance its flavor.

Transforming the taste of non-preferred meat cuts with 'Water Temperature, Water Pressure, and Ultrasound' aging technology

Deep Plant is confident that it can make even non-preferred cuts of meat delicious with its patented technology. "Deep Plant's aging technology, 'Deep Aging,' is a special physical aging method that combines water temperature, water pressure, and ultrasound," said CEO Kim. "This technology activates cathepsin, a protein-degrading enzyme in meat, inducing rapid protein breakdown and shortening the aging time. Thanks to this, we can make even tough hind leg meat tender."

He continued, "The principle is to immerse vacuum-packed meat in a chamber with a water temperature range of about -2℃ to 10℃. The meat undergoes 'Deep Aging' for 30 to 180 minutes under water pressure equivalent to a depth of 100m and ultrasound conditions between 2,000W and 3,000W, after which it is refrigerated." He added, "Thanks to 20 years of experience in the special equipment engineering field, I was able to design the device that implements the Deep Aging system myself."

CEO Kim explained, "Conventional meat aging takes 30 to 60 days for dry aging (exposing meat to a certain temperature and humidity) and 20 to 30 days for wet aging (vacuum-packing and aging under refrigeration)." He continued, "With Deep Aging, dry aging takes only 3 to 15 days, and wet aging takes 7 to 15 days. By rapidly aging meat with Deep Aging, sellers can maximize their profits compared to waiting for natural aging, and consumers benefit from being able to eat affordable and delicious meat."

A taste test of hind leg meat that had undergone Deep Aging revealed a tender texture similar to pork jowl, unlike its usual tough texture. The tender texture was maintained even after the meat was left to cool for 30 minutes.

"The elderly, in particular, give rave reviews after trying Deep Aged meat," said CEO Kim. "I feel a sense of reward when we receive positive feedback from seniors with dental issues, children who have difficulty chewing tough meat, or individuals with health conditions that require them to limit fat intake."

A startup idea sparked while scuba diving... Pushing for service diversification by collecting data

CEO Kim's hobby is scuba diving. As a scuba diving instructor, he says a brilliant idea struck him one day under the sea.

"When you're admiring the beautiful underwater world, you don't move around much as you stay in one place for a long time," Kim said. "I breathe slowly, but I was suddenly curious why I was always hungry after getting out of the water. I thought it might be the effect of water pressure, and while looking for papers on it, I happened to learn that ultrasound affects meat. The curiosity about 'what would happen if I combined water pressure and ultrasound' became the foundation of my business."

He continued, "Currently, we possess the equipment and technology to accelerate protein degradation in meat, but we are now focusing on collecting and analyzing the data derived from this process. As meat data accumulates, various services can emerge.

The muscle quality and development of all meat differ based on the amount of exercise. If we can establish a standard with data, we can develop a service that recommends whether that meat is suitable for grilling or for stewing right after slaughter. We could even classify it from the distribution stage."

Deep Plant announced that it is collaborating with the Department of Animal Science at Gyeongsang National University to accumulate data.

"What is needed to get the expected taste anytime, anywhere is vast data," said CEO Kim. "In collaboration with the Department of Animal Science at Gyeongsang National University, we are using an 'electronic tongue' to classify the taste of each meat cut into five categories—sour, bitter, astringent, umami, and aftertaste—and are building up data. When vast amounts of data are accumulated, the margin of error narrows, making it possible to produce the desired local taste anywhere in the world, which also opens the door for overseas expansion."

Earlier this year, Deep Plant was selected for the Agri-Food Venture Support Program hosted by the Korea Agriculture Technology Promotion Agency. Based on this, the company is building a mass production system and plans to accelerate data acquisition by strengthening its collaboration with Gyeongsang National University.

Securing funds for continuous R&D is essential... "We will compete through blind taste tests"

"Our challenge is to secure channels to meet more consumers. Currently, you can taste Deep Aged meat by ordering a Hanwoo (Korean beef) tenderloin steak from our Naver online store, our own mall 'Delicimeat,' or at the restaurant 'Salon de Noir' in Seocho-gu, Seoul," said CEO Kim.

He continued, "To accumulate vast meat data, we need funding. It's time to think about how to reach more consumers. No matter how much I write about how good the taste is, people will only know its value once they try it themselves. We are considering conducting blind taste tests at supermarkets, pitting our Deep Aged hind leg against regularly aged hind leg. Next year, we plan to supply our products to large supermarkets and early morning delivery companies."

"I want to contribute to changing the culture of consuming only preferred cuts. Think about the holidays.

There are gift sets for ribeye, but not for hind leg," he said. "Due to the culture of consuming only preferred cuts, most of the other meat parts are discarded. And the process of feeding animals artificial feed to create these preferred cuts leads to a vicious cycle where we can't eat healthy food. I want to use technology to improve this. I want to contribute to promoting the consumption of various meat cuts with services created from accumulated data."

By Kim Dong-jin, IT specialist reporter at DongA.com (kdj@itdonga.com)