Technical field officers for shelf life modal to improve product integrity

Shelf life of fresh red meat can be affected by several factors. Good plant hygiene restricts the initial level of microorganisms and then storing meat at low temperature reduces the rate of growth of these microorganisms thereby extending its shelf life. This project will be contracted as per the contracts for 6 service providers. It utilise the skills of the technical field officer consultants based in each state to work with plants throughout Australia to implement a shelf life model into their existing operation to improve internal processes, product integrity and provenance.