Assessing the significance of premature spoilage in Australian vacuum-packed beef and lamb supply chains

Australian meat processors and exporters took part in a 2025 survey to better understand why some vacuum‑packed red meat spoils before it reaches overseas markets. Spoilage doesn’t happen often, but when it does, it can lead to large financial losses. Across the industry, the annual impact was estimated at around $2.6 million. Survey responses and 25 detailed case studies showed that temperature problems during transport or storage were the most commonly suspected cause, but the evidence to prove this was often incomplete. Bone‑in products also appeared more prone to spoilage than boneless ones.

A major challenge highlighted in the project was the lack of reliable, timely information needed to investigate complaints properly. Many companies ended up resolving issues commercially rather than being able to confidently identify the technical cause. The report suggests the industry would benefit from a standardised way to investigate spoilage, clearer requirements for the evidence needed, and better access to temperature records. It also recommends future research into improved diagnostic tools, factors within processing plants that may increase risk, and why bone‑in products seem to have shorter shelf‑lives. Strengthening these areas would help prevent spoilage, support more consistent decision‑making, and reduce financial losses.