Menu
Australian Meat Processor Corporation

Australian Meat Processor Corporation

Industry Top Issues: Consumer Trends & Education

  • Increased competition from cheaper alternative proteins and meat-free agenda
  • Increased consumer expectation of provenance attributes such as traceability, sustainability and animal welfare
  • Negative messaging regarding detrimental effect of red meat on health.
Report
Improving Beef Colour at Grading

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...
Read More
Video
A Feast of Ideas (Chinese Version)

A Feast of Ideas (Chinese Version)

Apr 4, 2017
A Feast of Ideas is an attempt to put issues of sustainability in the red meat industry on the table, and start a conversation with you, and all participants in the industry's supply chain.  ...
Read More
Report
Causes and Contributing Factors to Dark Cutting: Current Trends and Future Directions

Causes and Contributing Factors to Dark Cutting: Current Trends and Future Directions

Jan 1, 2016
Colour, flavour/aroma, texture/tenderness, juiciness and nutrient content all can influence the sale of meat. Among these, meat colour is the most important attribute that influences customer’...
Read More
Fact Sheet
What is Electrical Stimulation

What is Electrical Stimulation

Jan 27, 2015
This is the first fact sheet in a series of three fact sheets about electrical stimulation. Electrical stimulation enhances meat quality by improving tenderness and meat colour by effectivel...
Read More
Report
Influence of Nutritional Regime (ryegrass, lucerne, brassica) on Sheep Meat Texture and Flavour

Influence of Nutritional Regime (ryegrass, lucerne, brassica) on Sheep Meat Texture and Flavour

May 8, 2014
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...
Read More
Report
Effect of Intramuscular Fat on Beef Eating Quality, Flavour Generation and Flavour Release

Effect of Intramuscular Fat on Beef Eating Quality, Flavour Generation and Flavour Release

Apr 24, 2014
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...
Read More
Report
Gen 1 & Gen 2 Electrical Stimulation Ex-Ante Value Proposition

Gen 1 & Gen 2 Electrical Stimulation Ex-Ante Value Proposition

Sep 1, 2012
This ex-ante study estimates the improvement in value created by electrical stimulation over no stimulation for beef and lamb carcases. It also compares the difference in value between fixed do...
Read More

Recent reports

Process Monitoring for the Australian Meat Industry - A Comparative Industry Trial
Feb 20, 2019

Process Monitoring for the Australian Meat Industry - A Comparative Industry Trial

Development of an engineering maintenance strategy
Jan 19, 2019

Development of an engineering maintenance strategy

The suitability of standard meat conveyor belt materials for CO2 pellet cleaning
Dec 20, 2018

The suitability of standard meat conveyor belt materials for CO2 pellet cleaning

Making the Meat Industry a Safer Place for Workers
Dec 14, 2018

Making the Meat Industry a Safer Place for Workers

Evaluation of electrocoagulation as a wastewater treatment technology for meat processors
Nov 30, 2018

Evaluation of electrocoagulation as a wastewater treatment technology for meat processors

Can on-site beef dark cutting evaluation (monitoring) be improved and value-added?
Nov 8, 2018

Can on-site beef dark cutting evaluation (monitoring) be improved and value-added?

Condamine Feedlot Solar Project
Mar 5, 2019

Condamine Feedlot Solar Project

AMPC newsletter signup

Subscribe to our mailing list