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.

Snapshot
May 5, 2017
Meat testing is an onerous and expensive task for all establishments, and one which currently provides little or no information on process control or food safety. This project examined process contr...
View More
Fact Sheet
Jan 23, 2017
The project addresses a growing need for animal welfare auditors to demonstrate specific technical skills required to undertake animal welfare audits in terms of practical experience, formal trainin...
View More
Fact Sheet
Jan 23, 2017
During 2010 Australian Meat Industry Council (AMIC) received feedback from processing industry members that there is a degree of variation between Pre Sale Catalogues (PSC) and Buyer Reconciliation ...
View More
Fact Sheet
Jan 19, 2017
Cattle washing prior to slaughter is an accepted practice at most major plants in Australia. The principle purposes of pre-slaughter cattle washing in reduce physical contamination on hides reduce m...
View More
Fact Sheet
Jan 19, 2017
The Australian meat processing industry is committed to achieving the highest level of animal welfare. It operates under strict state and federal animal welfare regulations which are verified by Com...
View More
Snapshot
Dec 23, 2016
Scott shall utilize its technology and intellectual property from the Leap II hindquarter boning robot along with lessons learnt in the manual-assist Beef Boning Unit to develop a manual assist devi...
View More
Report
Dec 21, 2016
Modified atmosphere packaging (MAP) is widely used for packaging of fresh and processed foods.  Traditionally, red meat is packed in 70-80% oxygen (O2) to obtain an attractive bloom colour and ...
View More
Fact Sheet
Dec 16, 2016
Several key production factors influence lamb weights, as found in the Sheep CRC Information Nucleus flocks. Lamb factors include sex, birth type (single, twin or triplet) and sibling competition...
View More
Snapshot
Dec 14, 2016
Packaging in Modified Atmosphere Packaging (MAP) with a high content of oxygen (high Ox MAP) is becoming common for retail display. High Ox MAP results in a red colour and increased shelf life, howe...
View More
Report
Dec 8, 2016
FSIS currently declares seven serotypes of STEC as adulterants of raw non-intact beef products and product components in the USA. Collectively these STEC serotypes are referred to as pathogenic...
View More
Snapshot
Jun 4, 2016
No matter the size of the business, red meat processing companies are required to comply with legislation, standards and regulations imposed by Government. This SnapShot is designed to assist small ...
View More
Report
May 20, 2016
The Meat Inspection and Quality Assurance Network is a state based network of researchers, industry QA practitioners, trainers and regulators. It is a well-established network that is a highly effec...
View More