Meat scientists are tasked to advance the red meat industry in New South Wales. is research has already provided valuable insights and measurable opportunities. Examples include investigations into Spirulina supplementation eects on lamb productivity and meat quality; optimisations to the precision and accuracy of laboratory-based meat science tools that reect consumer experience; innovations in meat packaging technology; recommendations for long-term storage thresholds for frozen and chilled red meat; analyses of dark cutting and beef colour evaluations to predict carcass value; assessing the usefulness of novel colorimeters for meat colour appraisals; suggestions of novel forage-types that enhance red meat healthiness; and exploration of the means to accelerate the ageing process for beef. Each of these provides strong scientic foundations on which the New South Wales red meat sector can build to ensure meat quality and safety. is assurance is imperative to arm market access, con-dence and position; optimising production and processing eciencies that mitigate economic and environmental cost; and boost the sector’s social licence and broader recognition as a comparatively clean and green industry. Meat research must be dynamic so that New South Wales can benet from its unique capability to deliver meat to match market specications.
|Number of pages||15|
|Journal||Journal and Proceedings of the Royal Society of New South Wales|
|Publication status||Published - Jan 2019|