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
Oct 25, 2013
Handling skills are essential for managing livestock. Good livestock handling skills can minimise stress and injury; reduce time and effort required to move animals; reduce stress for both people an...
Fact Sheet
Jul 23, 2013
With Stage 1 complete and a comprehensive set of training and assessment materials, sample SOPs and work instructions available to industry, Stage 2 has supported a national roll out of the training...
Report
Jun 24, 2013
Previous vacuum-packaged beef shelf-life studies indicated that microbial growth did not follow the expected pattern and peaked at a lower level than measured in earlier studies. The current project...
Report
May 24, 2013
Meat colour has important implications for consumer acceptability and eating quality, with dark carcases incur economic penalties, and thus negatively impact the meat industry. This study aims to in...
Report
May 23, 2013
This report addresses the Regulatory status and labelling requirements of bovine derived plasma in Australia the European Union, United States of America and North Asia. The use of bovine plasma ext...
Fact Sheet
Apr 19, 2013
Presentations on Meat colour and Meat Favour (Dr Robyn Warner - CSIRO) and Theory of Meat Tenderness (Dr John Thompson - UNE).
Fact Sheet
Feb 20, 2013
Recently the USA established new rules relating to certain Shiga toxin-producing Escherichia coli (STECs) which require the application of HACCP to manage the risks associated with these STECs....
Report
Dec 24, 2012
A strategic priority for the red meat industry is to improve the tenderness and colour of beef and sheep meat. Conventional applications of ultrasound such as medical imaging, cleaning and measuring...
Report
Nov 1, 2012
The purpose of this project has been to develop accredited training programs to assist meat processing plants to meet their National Livestock Identification System (NLIS) requirements. The project ...
Fact Sheet
Sep 23, 2012
Biosecurity has become a major concern to the agriculture industry as a result of foreign and emerging endemic and exotic disease issues, the globalisation of agricultural and increasing public conc...
Report
Sep 1, 2012
This ex-ante study estimates the improvement in value created by electrical stimulation over no stimulation for beef and lamb carcases. It also compares the difference in value between fixed do...
Fact Sheet
Apr 28, 2012
For nearly two decades, the red meat processing industry and other key scientific organisations have invested in, developed, delivered and published a wide range of research outcome literature inclu...
Fact Sheet
Jan 23, 2012
During 2012, AMPC and MLA funded a project to develop accredited training programs to assist meat processing plants to meet their National Livestock Identification System (NLIS) requirements. T...
Presentation
Dec 24, 2011
Meat destined for export to the US and other countries must be tested and deemed free of E. coli O157 prior to being released into commerce. The current approach for testing for E. coli O157 in meat...
Fact Sheet
Nov 7, 2011
Handling skills are essential for managing livestock. Good livestock handling can minimise stress and injury; improve time and effort required to move animals; reduce stress for both people and...
Fact Sheet
Oct 5, 2011
GHD Hassall completed, on behalf of Animal Health Australia, a benefit-cost analysis of the potential implementation of an E-Surveillance system on the small stock chain of Australian ...
Report
Apr 12, 2011
Consumers choose to buy meat primarily by visual appearance. A meat cut red in colour is more likely to be sold than a cut brown in color forcing the retailers to discount the prices of discolored m...
Fact Sheet
Apr 2, 2011
Murdoch University scientist Peter McGilchrist, of Beaconsfield, has received the Australian Meat Processor Corporation (AMPC) Award worth $22,000 to pursue an innovative scientific theory...
