Australian Meat Processor Corporation

Australian Meat Processor Corporation

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.

Jul 28, 2021
This project developed a prototype system that can collect, transfer and place hides onto pallets and into bins and was installed and proven in the JBS hide processing facility in Dinmore. The pr...
The impact of handling conditions and new environments on the stress of cattle
Apr 19, 2019
This project aimed to assess time points in the supply chain, from feedlots to processing, to assess the relative levels of stress at these time points and the impact of cattle temperament on stress...
Contemporary chemical lean validation – National Standard for measurement
Apr 10, 2019
Chemical Lean (CL) is defined as the amount of lean red meat compared to the amount of fat in a meat sample. Its determination by an approved method is a mandatory AUS-MEAT requirement for any expor...
Process Monitoring for the Australian Meat Industry - A Comparative Industry Trial
Feb 20, 2019
This project was a recommendation from a previous AMPC project (2017-1068), which analysed the monitoring procedures in Australia's meat export establishments. The broad objectives of the ...
Can on-site beef dark cutting evaluation (monitoring) be improved and value-added?
Nov 8, 2018
This project explored glycolytic and sensory quality parameter variation within carcasses graded as dark cutting and compared these to normal carcasses. Dark cutting is problematic and in an effo...
Pilot study on design of lairage, handling and stunning facilities and the potential impact on animal welfare and meat quality
Oct 30, 2018
While there is evidence that pre-slaughter stress, affects animal welfare and meat quality, little is known of the relative importance of handling pre-slaughter and the effect of design features of ...
Sensing for Offal Grading and Enablement of Automation
Oct 19, 2018
Since offal inspection requires both internal (excision and/or palpitation) and external (visual) activities, an automated offal inspection station must offer both internal and external inspection m...
Microbiological food safety and storage life of Australian red meat
Oct 3, 2018
For many years, there has been anecdotal evidence through the international meat trade that Australian meat products excel in food safety and shelf life. This project tracks the historical develo...
Intelligent Solutions for Boxed Beef Trim Export Enhancement
Jul 12, 2018
Mislabeling of 'beef in box' products, lack of packaging integrity checks and absence of archived and traceable visual data for exported beef products incur significant costs to Australian beef expo...
Identifying Strategies for Regulator Awareness
Mar 14, 2018
This project aims to build regulatory awareness of the Australian red meat processing industry’s practices and systems (including in the area of food safety and meat quality). This increase...
Impact of extended shelf-life of chilled beef into overseas markets
Feb 2, 2018
Australia is a major exporter of vacuum packaged chilled beef (VPCB) to many overseas markets, and China is an increasingly important export destination for Australian VPCB, with enormous potential ...
Microplasma Disinfection of Meat
Jan 24, 2018
The prevention and control of bacterial contamination is vital to the reputation and commercial viability of meat processors. This work investigated the new opportunity presented by micro-plasma ...
Automated visual inspection and preparation of live animals for meat processing
Jan 12, 2018
The purpose of this research project was to design and develop an automated cattle inspection and washing station that improves the cleanliness of cattle prior to entering the knocking box. This ...
Identifying storage thresholds in frozen and chilled red meats
Dec 13, 2017
Red meat (lamb and beef) are important global commodities and as such, industry must deliver safe and quality product to often distant end-users – to do otherwise would incur substantial marke...
Optimising meat quality and functionality through novel processing interventions
Dec 13, 2017
Tenderness is recognised as the most important palatability trait for eating satisfaction of meat and, consequently, has a great impact on its value and repeated purchase by consumers.  Thus...
Electronic system for alternate protocol for managing illegible or missing shipping marks for the USA
Dec 11, 2017
This project was the industry adoption phase of previous work conducted by MLA, AUS-MEAT and others over the last 15 years in the development and implementation of the GS1 bar coding standards and e...
Nov 30, 2017
Raw meat is cooked to achieve a palatable and safe product. However, meat shrinks upon cooking due to protein denaturation which results in reduced yield by loss of liquid (cook loss). The moisture ...
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...
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