Optimising meat quality and functionality through novel processing interventions

13 December 2017
Focus area: Product & process integrity
Program stream: Food safety
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

Most recent reports

Previous in this focus area 30 November 2017 Muscle structure and water retention in fresh and cooked meat products Next in this focus area 01 September 2015 Development and validation of a probe to measure meat quality