Real-time identification of red meat provenance and quality attributes

07 November 2022
Focus area: Traceability & integrity systems
Program stream: Product & process integrity
Project number: 2019-1065
AMPC partnered with CSIRO to explore the capabilities of rapid evaporative ionisation mass spectrometry (REIMS) to classify red meat provenance, food safety and quality attributes. 

Following trials, REIMS demonstrated the capacity to sample and classify hundreds of products each day with a time to result of less than one minute. A single REIMS spectrum can be used across multiple classification models allowing the verification of several attributes from a single test. 
 

Supporting documents

Most recent reports

Previous in this focus area 15 March 2019 Real-time faecal detection on the beef slaughter line as a means of quality control Next in this focus area 12 March 2020 Red meat processing economic reform