Australian Meat Processor Corporation

Australian Meat Processor Corporation

Optimising meat quality and functionality through novel processing interventions

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, this project focuses on the development and evaluation of novel, post-slaughter processing technologies for rapid tenderisation and increasing value of non-primal meat cuts. 

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