3 results for #flavour

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.

This project will develop a fully integrated network of air quality sensors to provide real-time data on smoke dose and the risk of smoke taint in winegrapes. Accurate prediction of the doses which cause smoke taint will enable the emergency sector to organise and conduct planned burns more effectively and with less risk to agricultural industries, particularly the wine industry.