Non-invasive prediction of flavour, tenderness and juiciness for individual animals – Stages 1 & 2
29 May 2020
Focus area: Products
Program stream: Technical market access & markets
Project number: 2018-1083
The model was qualitatively assessed against measurements of key factors in a single muscle from harvest and throughout ageing to provide a proof of concept to use to predict post-mortem biochemical changes in meat.