Australian Meat Processor Corporation

Australian Meat Processor Corporation

Industry Top Issues: Consumer Trends & Education

  • Increased competition from cheaper alternative proteins and meat-free agenda
  • Increased consumer expectation of provenance attributes such as traceability, sustainability and animal welfare
  • Negative messaging regarding detrimental effect of red meat on health.
Improving Beef Colour at Grading
Aug 31, 2017
Colour is the most important pre-purchase quality trait of meat, because consumers use colour as an indicator of quality and freshness at the point of sale. Australian processing plants assess colou...
A Feast of Ideas (Chinese Version)
Apr 4, 2017
A Feast of Ideas is an attempt to put issues of sustainability in the red meat industry on the table, and start a conversation with you, and all participants in the industry's supply chain.  ...
Causes and Contributing Factors to Dark Cutting: Current Trends and Future Directions
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
What is Electrical Stimulation
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...
Influence of Nutritional Regime (ryegrass, lucerne, brassica) on Sheep Meat Texture and Flavour
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...
Effect of Intramuscular Fat on Beef Eating Quality, Flavour Generation and Flavour Release
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...
Gen 1 & Gen 2 Electrical Stimulation Ex-Ante Value Proposition
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...
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