Processing Hygiene, Quality and Meat Science

Food safety and quality is a requisite in Australian food manufacturing. Stringent standards, regulations and auditing are integral to the manufacturing process. The red meat industry is renowned for bringing quality and food-safe product to not just Australia, but the global market.

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Nov 8, 2018
This project explored glycolytic and sensory quality parameter variation within carcasses graded as dark cutting and compared these to normal carcasses. Dark cutting is problematic and in an effo...
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Oct 30, 2018
While there is evidence that pre-slaughter stress, affects animal welfare and meat quality, little is known of the relative importance of handling pre-slaughter and the effect of design features of ...
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Oct 19, 2018
Since offal inspection requires both internal (excision and/or palpitation) and external (visual) activities, an automated offal inspection station must offer both internal and external inspection m...
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Oct 3, 2018
For many years, there has been anecdotal evidence through the international meat trade that Australian meat products excel in food safety and shelf life. This project tracks the historical develo...
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Jul 13, 2018
Much advancement has occurred in the field of smart meat packaging, and there is great potential for these to be used as tools that respond to challenges faced by the red meat industry. This proj...
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Jul 12, 2018
Mislabeling of 'beef in box' products, lack of packaging integrity checks and absence of archived and traceable visual data for exported beef products incur significant costs to Australian beef expo...
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Mar 14, 2018
This project aims to build regulatory awareness of the Australian red meat processing industry’s practices and systems (including in the area of food safety and meat quality). This increase...
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Feb 2, 2018
Australia is a major exporter of vacuum packaged chilled beef (VPCB) to many overseas markets, and China is an increasingly important export destination for Australian VPCB, with enormous potential ...
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Jan 24, 2018
The prevention and control of bacterial contamination is vital to the reputation and commercial viability of meat processors. This work investigated the new opportunity presented by micro-plasma ...
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Jan 12, 2018
The purpose of this research project was to design and develop an automated cattle inspection and washing station that improves the cleanliness of cattle prior to entering the knocking box. This ...
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Dec 13, 2017
Red meat (lamb and beef) are important global commodities and as such, industry must deliver safe and quality product to often distant end-users – to do otherwise would incur substantial marke...
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Dec 13, 2017
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...
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