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

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...

Video

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. ...

Report

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’...

Fact Sheet

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...

Report

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...

Report

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...

Report

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...

Water reference group - assisting industry in adopting direct planned potable recycled water for use in abattoirs

Jul 28, 2021

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Industry Top Issues: Consumer Trends & Education

Improving Beef Colour at Grading

A Feast of Ideas (Chinese Version)

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

What is Electrical Stimulation

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

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

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

Recent reports

Water reference group - assisting industry in adopting direct planned potable recycled water for use in abattoirs

Salted hide handling system

Covid Vaccination video

Boning room concept design for micro size processing plants – stage 1

Evaluating the socio-economic benefit of the red meat processing industry in regional Australia

Working Towards an Ideal Red Meat Industry Visa Program - Stage 1

2020 Environmental Performance Review for the red meat processing industry

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