The science of red meat and its importance to New South Wales: A case study

Research output: Contribution to journalReview articlepeer-review

Abstract

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 eects on lamb productivity and meat quality; optimisations to the precision and accuracy of laboratory-based meat science tools that reect 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 scientic foundations on which the New South Wales red meat sector can build to ensure meat quality and safety. is assurance is imperative to arm market access, con-dence and position; optimising production and processing eciencies 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 benet from its unique capability to deliver meat to match market specications.
Original languageEnglish
Pages (from-to)188-202
Number of pages15
JournalJournal and Proceedings of the Royal Society of New South Wales
Volume152
Issue number2
DOIs
Publication statusPublished - Jan 2019

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