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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...
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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.  ...
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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’...
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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...
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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...
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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...
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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...
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Recent reports

Robotic Removal of Button Bone and Flat Bone after Striploin Chine Bone Removal – Stage 1 Practical Feasibility
Apr 9, 2020

Robotic Removal of Button Bone and Flat Bone after Striploin Chine Bone Removal – Stage 1 Practical Feasibility

Scholarship For Advanced Diploma In Meat Processing
Apr 9, 2020

Scholarship For Advanced Diploma In Meat Processing

Blockchain for the Meat Industry: Where and How?
Apr 8, 2020

Blockchain for the Meat Industry: Where and How?

Managing Risk across the Red Meat Supply Chain - Stage 1
Apr 8, 2020

Managing Risk across the Red Meat Supply Chain - Stage 1

Assessment of Smouldering as an Efficient and Low-Cost Alternative for Management of Agricultural Solid Wastes
Apr 8, 2020

Assessment of Smouldering as an Efficient and Low-Cost Alternative for Management of Agricultural Solid Wastes

Providing Feedback to Producers – What Value for the Processor?
Apr 8, 2020

Providing Feedback to Producers – What Value for the Processor?

Renewable Hydrogen (H2) Cost-Benefit Analysis for Australian Red Meat Processors
Jul 17, 2020

Renewable Hydrogen (H2) Cost-Benefit Analysis for Australian Red Meat Processors

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