Optimising meat quality and functionality through novel processing interventions

13 December 2017
Focus area: Food safety
Program stream: Product & process integrity
Project number: 2013-5040
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.

Supporting documents

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