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.
Fact Sheet
Jan 27, 2015
This is the third fact sheet in a series of three fact sheets about electrical stimulation.
The Sheep CRC and Meat and Livestock Australia research has found that the rate of pH and temperature d...
Fact Sheet
Jan 27, 2015
The CRC Meat Science Program aims to develop new technology and knowledge to underpin lean meat yield improvement of high quality lamb and sheep meat for domestic and international consumers.
Fact Sheet
Jan 27, 2015
Genetics play a significant role in productivity and profitability. Recent research has shown many carcase traits are moderately to highly heritable and provide good opportunities to improve lamb.
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Fact Sheet
Jan 27, 2015
When meat is sliced, the surface is exposed to oxygen and will change in colour from dark purple to bright red. This is because the colour of meat depends mainly on the pigment myoglobin. Myoglobin ...
Fact Sheet
Jan 27, 2015
This is the second fact sheet in a series of three fact sheets about electrical stimulation.
A number of electrical inputs are available to Australian sheep meat processors to improve meat qualit...
Fact Sheet
Jan 27, 2015
Lean meat yield is one profit driver within lamb supply chains, driving on-farm efficiency, reducing wastage and new product development at processing.
Fact Sheet
Jan 27, 2015
This is the first fact sheet in a series of three fact sheets about electrical stimulation.
Electrical stimulation enhances meat quality by improving tenderness and meat colour by effectivel...
Fact Sheet
Jan 27, 2015
Lean meat yield is a key profit driver within lamb supply chains, driving on-farm efficiency, reducing wastage and new product development at processing.
Lean meat yield percentage (LMY%) is the ...
Fact Sheet
Jan 27, 2015
Consumers demand lamb meat that is lean, palatable and has a good nutritional value. Nutrients such as iron and zinc are important for human health and represent a key marketing tool for red meat.
Fact Sheet
Jan 27, 2015
Consumers demand premium quality and value for money when purchasing lamb. They are willing to pay more for a higher quality product, especially when the quality can be guaranteed. Pr...
Fact Sheet
Jan 16, 2015
Factors important for colour stability are also important for bloom colour and are influenced at different points along the supply chain, including onfarm, processing and retail.
Report
Oct 1, 2014
MLA introduced to the Australian red meat industry High Pressure Processing (HPP) in November 2009 at a workshop hosted by CSIRO to showcase the technology and value adding red meat opport...
Report
May 24, 2014
To determine whether circulating levels of blood isoprostane can be utilised as an effective biomarker in prime lambs to predict changes in the colour and/or flavour stabilities of meat post-slaught...
Report
May 8, 2014
Summer-active finishing forages such as lucerne and brassicas are undoubtedly useful for Australian lamb producers; however their wider deployment may be being held back by negative perceptions, esp...
Report
Apr 24, 2014
Beef with high intramuscular fat (IMF) or high marbling is a premium product enjoyed by consumers for its unique sensory properties. The generally positive influence of IMF on meat palatability (ten...
Report
Feb 24, 2014
The effect of PEF on the quality of beef loins (1 day post-mortem) and topsides (1 and 3 day postmortem) was investigated using a range of treatment intensities. The investigated parameters reported...
Report
Jan 24, 2014
Australian vacuum-packaged lamb has at times been rejected for greening of packs after storage times as short as 6 weeks. Greening of beef was in the past associated with high-pH meat, so a multi-pr...
Report
Dec 8, 2013
The objective of this project was to demonstrate the applicability of metagenomic analysis to understand the ecology and sources of microbial Contamination in an abattoir, specifically focusing on w...
