The Australian Government's proposed Emissions's Reduction Fund (ERF) intends to create incentives for eligible greenhouse gas (GHG) abatement projects. The ERF provides a framework where GHG emissi...

Technical solutions exist for reducing energy use and managing waste in the Australia red meat processing industry. The challenge is to select optimised solutions that meet the required economic dri...

Water is used for the watering and washing of livestock, the washing of trucks, the washing of carcasses and by-products, and for cleaning and sanitising of equipment and processing areas. Strategie...

This project was approved by the Australian Meat Processors Corporation Ltd (AMPC) to create a practical and cost-effective machine concept for the automated French dressing of lamb ribs. The c...

The commitment to continuous improvement is fundamental to a meat processor’s competitiveness and ability to maintain a strong market position. Using the best skills, staff and technologies pl...

The key project objective was to determine the potential Red Meat Processing Industry abatement options under the Australian Federal Government’s Emissions Reduction Fund (ERF) and present the...

Red meat slaughterhouses can generate volumes of wastewater rich in both organic contaminants and nutrients and can therefore be strong candidates for treatment processes aimed at recovery of energy...

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...

This webinar highlights the importance of zero tolerance contamination on carcases prior to exporting carcase and carton meat overseas. The webinar aims to increase the industry's awareness of the n...

In this project, AMPC has funded the development of an e-learning program to improve the ability of industry staff to identify physical contamination on carcases. In recent years 'port of entry' red...

There is a wide range of technologies, processes and practices already implemented in the red meat processing industry aimed at improving productivity and efficiency. Furthermore, new developments i...

As part of project A.CIS.0034 that was to conduct an ex-ante study of the LEAP IV Middle primal machine a preliminary investigation was requested to scope out options for an automate machine to brea...

The purpose of this project was to demonstrate the benefit of water recycling in the processing of beef tripe and omasa (bible). This project also relates to the processing of tripe in small ruminan...

Given the number of french racking R&D proposals and projects that have either been invested previously, or that are currently under consideration, it was evident that a review of 1) industry ne...

The Australian Meat Processor Corporation (AMPC) commissioned a study designed to provide a predictive model (and tool design) for firm level cost benefit assessment of the purchase and implementati...

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...

The Australian Meat Processor Corporation (AMPC) commissioned a study evaluating greenhouse gas (GHG) mitigation activities undertaken by the red meat processing industry. Direct GHG emissions in th...

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...

Value adding is one of the key ways in which to deliver increased value per head back to processors through diversifying meat based products to increase choices to end-users thus stimulating de...

The Value Adding Capability Tool is a means for a company to determine “where we want to be” in relation to “where we currently are”. The purpose of the Capability Tool ...

This study has considered a generic bio-gas system, typical of the meat processing industry. The study looked at understanding the hazards and associated risks of the facility

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...

This extension guide provides information on the renewable energy, low emission and energy storage technologies that could be suitable for use at Australian red meat processing sites. It has been de...

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...

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...

The Australian Meat Processor Corporation (AMPC) has identified the need to continue to foster human resource innovation in order to remain competitive and ensure the viability of the industry. It i...

The purpose of this project was to carry out a literature review of the most suitable chemicals for treating abattoir wastewater. The chemicals are categorized based on their cost, efficiency, and t...

The aim of this project has been to document good practice yard design principles and present them in training support materials. The objective of the training and workshops will be to provide&...