5 results for #eating-quality

An imaging needle using an established medical technology has established a positive proof-of-concept to measure Intra Muscular Fat (IMF) percentage in an un-cut lamb carcase. Intramuscular fat contributes positively to the juiciness and flavour of lamb and is a useful indicator of eating quality. This project will assist in refining the pre-commercial prototype probe under development, validate the precision and accuracy of IMF measurement and release a prototype device to an early-adopter industry partner.

Intramuscular fat contributes positively to the juiciness and flavour of lamb and is a useful indicator of eating quality. This project will deliver a commercially applicable intramuscular probe to measure intramuscular fat in un-cut lamb carcases. This project will focus on lamb but the device will also be applicable to beef.

Meat Standards Australia (MSA) was developed by the Australian red meat industry to improve the eating quality consistency of beef and sheepmeat. This funding will provide project and study design consultation as well as statistical support for MSA research and development, as directed by authorised MSA personnel.

This project will provide support for the development, delivery and implementation of the 'Mark II' Sheepmeat Cuts based system, which is designed to optimise eating quality and enhance on-farm practices to ensure a consistently high quality product is delivered to consumers.

APL has previously conducted research studying the effects of immunocastration (IC), such as improvement of pork eating quality and affect …