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

This work aims to provide a step-change in prediction of end-product meat quality from non-invasive analysis at point of slaughter by sophisticated modelling of fundamental biological processes that are happening post-mortem. Discovery mapping of these processes will tighten grading and increase information for product streaming decisions, as well as increasing profitability through minimising chilled storage costs for meat ageing and maximising shelf life. The end point of this project are technologies that revolutionise quality control, processing and profitability in the meat industry. The pathway to this will be guided by mathematical modelling based on existing knowledge and experience in meat science, with the incorporation of new data and understanding in a series of structured, established and testable steps.