C. Devine

C. Devine

Carrick Devine, commenced his career with the New Zealand Oceanographic Institute measuring ocean currents and salinity patterns in Antarctica followed by an MSc at Canterbury University on the ecology of a shrimp in a sandy beach. At the University of Otago he gained a PhD on the ultrastructure, physiology and pharmacology of smooth muscle and its innervation followed by a Post Doctoral fellowship at the Presbyterian-University of Pennsylvania Medical Center on smooth muscle. After joining Meat Industry Research Institute of New Zealand (MIRINZ) in 1973, Dr Devine worked on optimising electrical stimulation to make meat tender - a process in all New Zealand lamb, beef and venison processing plants. Subsequent research showed further tenderisation, not only required the best electrical stimulation parameters, but also holding at optimum temperatures throughout critical parts of processing. Animal pre-slaughter stress often toughens meat so stress reduction procedures were developed. Stress amelioration was shown to also occur by conditioning animals to various stressors. Neurophysiological studies showed pre-slaughter head only electrical stunning to be humane and thus enabled the harmonisation of halal and western slaughter procedures. Dr Devine later joined Plant and Food Research and with AgResearch, successfully developed near infrared spectroscopy techniques (NIR) to measure meat tenderness on-line. Dr Devine obtained a DSc based on his research and is a fellow of the Royal Society of New Zealand, and New Zealand Institute of Chemistry and gained an ONZM for work on meat. He is currently an editor of the Encyclopedia of Meat Sciences.

Affiliations and Expertise

The New Zealand Institute for Plant and Food Research, Hamilton, New Zealand