Translating intramuscular fat measurement technology to the sheepmeat industry

Intramuscular fat contributes positively to the juiciness and flavour of lamb and is a useful indicator of eating quality. With the aid of a $1.5 million Cooperative Research Centres Projects grant, 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.