Processing Hygiene, Quality and Meat Science
Food safety and quality is a requisite in Australian food manufacturing. Stringent standards, regulations and auditing are integral to the manufacturing process. The red meat industry is renowned for bringing quality and food-safe product to not just Australia, but the global market.
Webinar
May 11, 2017
Learn about electrical stimulation and how it can be used on sheep carcases.
Webinar
May 11, 2017
Learn about electrical stimulation and how it can be used on beef carcases.
May 5, 2017
Meat testing is an onerous and expensive task for all establishments, and one which currently provides little or no information on process control or food safety. This project examined process contr...
Fact Sheet
Jan 23, 2017
The project addresses a growing need for animal welfare auditors to demonstrate specific technical skills required to undertake animal welfare audits in terms of practical experience, formal trainin...
Fact Sheet
Jan 23, 2017
During 2010 Australian Meat Industry Council (AMIC) received feedback from processing industry members that there is a degree of variation between Pre Sale Catalogues (PSC) and Buyer Reconciliation ...
Fact Sheet
Jan 19, 2017
Cattle washing prior to slaughter is an accepted practice at most major plants in Australia. The principle purposes of pre-slaughter cattle washing in reduce physical contamination on hides reduce m...
Fact Sheet
Jan 19, 2017
The Australian meat processing industry is committed to achieving the highest level of animal welfare. It operates under strict state and federal animal welfare regulations which are verified by Com...
Report
Dec 21, 2016
Packaging in Modified Atmosphere Packaging (MAP) with a high content of oxygen (high Ox MAP) is becoming common for retail display. High Ox MAP results in a red colour and increased shelf life, howe...
Fact Sheet
Dec 16, 2016
Several key production factors influence lamb weights, as found in the Sheep CRC Information Nucleus flocks.
Lamb factors include sex, birth type (single, twin or triplet) and sibling competition...
Report
Dec 8, 2016
FSIS currently declares seven serotypes of STEC as adulterants of raw non-intact beef products and product components in the USA. Collectively these STEC serotypes are referred to as pathogenic...
Snapshot
Jun 4, 2016
No matter the size of the business, red meat processing companies are required to comply with legislation, standards and regulations imposed by Government. This SnapShot is designed to assist small ...
Report
May 20, 2016
The Meat Inspection and Quality Assurance Network is a state based network of researchers, industry QA practitioners, trainers and regulators. It is a well-established network that is a highly effec...
Snapshot
May 15, 2016
No matter the size of the business, red meat processing companies are required to comply with
legislation, standards and regulations imposed by Government.
This summary booklet is design...
Snapshot
Mar 27, 2016
This project demonstrated the potential of dietary antioxidants (vitamin E and selenium) at supranutritional levels to reduce heat stress impacts in lamb finished under hot conditions and improve th...
Report
Jan 1, 2016
Colour, flavour/aroma, texture/tenderness, juiciness and nutrient content all can influence the sale of meat. Among these, meat colour is the most important attribute that influences customer’...
Fact Sheet
Jan 1, 2016
During 2010 Australian Meat Industry Council (AMIC) received feedback from processing industry members that there is a degree of variation between Pre Sale Catalogues (PSC) and Buyer Reconciliation ...
Report
Sep 1, 2015
Carcase assessment is a constant challenge for red meat processors, as lamb carcasses are only commonly assessed for market suitability on weight, sex and fat score. While informative for meat yield...
Fact Sheet
Jan 27, 2015
Consumers desire juicy, flavoursome and tender meat products, but are also seeking lower fat, healthier food options. These consumer drivers are linked to intramuscular fat percentage (IMF%), or mar...
