Non-invasive prediction of flavour, tenderness and juiciness for individual animals – Stages 1 & 2

29 May 2020
Focus area: Technical market access & markets
Program stream: Products
Project number: 2018-1083
The purpose of this project was to develop a mathematical model based on the known biochemical and biophysical changes which occur as muscle is converted to meat. 

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.
 

Supporting documents

Most recent reports

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