Australian Meat Processor Corporation

Australian Meat Processor Corporation

Processing Technologies

How can we innovate better as an industry?

Australian manufacturing produces some of the worlds best meat. This will continue. Our commitment to innovation – in product, operations, business systems, communications, export, industry collaboration, environment, etc, is the epicentre of the Australian red meat industry

Beef Spinal Cord Removal Stage 2 Process Risk and Benefits
Feb 1, 2016
MAR recently completed project “A.TEC.0088 Beef Spinal Cord Removal – Development Trials”. In this project research and development along with manual and robotic tests and trials w...
Progressing fundamental Vision & Sensing and demonstrating the value of the Australian meat processing industry
Feb 1, 2016
According to MLA, Australia is among the largest and most successful and efficient producers of commercial livestock and leader in the export of red meat and livestock. Nevertheless, the industry fa...
Desk Top Review in to Collaborative Robot Applications in the Red Meat Industry
Jul 22, 2015
A desk top review of current collaborative robot applications both within the red meat processing industry and other industries, such as the automotive industry, was undertaken.
Butcher’s Glove Technical Feasibility Report
Jul 3, 2015
The research undertaken in Stage 1 of the project indicates that the glove concept is technically feasible. A number of materials and manufacturing techniques were identified as being suitable for h...
Current Practice and Innovations in Meat Packaging
Apr 20, 2015
There is a growing demand by consumers for foods perceived as natural, fresh-tasting, nutritious, healthy and safe, including meat and meat products (Grunert & Valli, 2001; Morrissey, Sheehy, Ga...
Hook-Assist CBA and Feasibility for Future Modifications
Feb 1, 2015
In 2005 MLA and AMPC embarked on the process of investigating ‘cobotics’ as a technology that may address some of the OH&S issues faced by the meat processing industry. A ‘co-r...
Automated Preparation of French Dressed Ribs
Dec 18, 2014
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...
Fact Sheet
Developing a Predictive Model to Assist in the Purchase and Implementation of New Processing Technologies
Aug 1, 2014
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...
Issues relevant to the adoption of technology in the meat processing industry
Nov 30, 2013
Significant investment has been made into research, development and facilitated adoption of various technologies in meat processing, however there remains significant challenges in relation to effec...
PVE Robotic Hock Tip and Neck Sanitising System Recommission
Sep 1, 2013
The purpose of this project is to integrate the new hock tipping cutter with the MAR vision system, and then re-commission the robot system with integration with the new chain drive, including ...
E-Learning for NLIS Implementation in Meat Processing
Nov 1, 2012
The purpose of this project has been to develop accredited training programs to assist meat processing plants to meet their National Livestock Identification System (NLIS) requirements. The project ...
SmartStim 2 System Development
Mar 1, 2012
The SmartStim 2 system development was initially undertaken as project “Modular and wireless control system for SmartStim technology” to develop modular hardware for a wireless...
NLIS Sheep - PIC and Body Correlation Project
Jan 28, 2011
In mid 2009 AMIC entered into an agreement with Meat and Livestock Australia (MLA), the Federal Department of Agriculture, Forestry and Fisheries (DAFF) and the Australian Meat Processing Corporatio...
Fact Sheet
Meat Technology Update-Effect of Slaughter Method on Animal Welfare & Meat Quality
Dec 26, 2010
The manner in which livestock are mustered, yarded, handled, transported, restrained, slaughtered, and exsanguinated can affect their welfare and final meat quality. Welfare requirements dictate tha...
AMPC newsletter signup

Subscribe to our mailing list