Sheep CRC projects

27 January 2015
Focus area: Food safety
Program stream: Product & process integrity
The CRC Meat Science Program aims to develop new technology and knowledge to underpin lean meat yield improvement of high quality lamb and sheep meat for domestic and international consumers.

Supporting documents

Most recent reports

Previous in this focus area 19 October 2018 Sensing for offal grading and enablement of automation Next in this focus area 19 June 2019 Shelf-life extension of fresh meat products using high pressure processing