Meat Science

Expertise Highlights

We have expertise in:

• Muscle structure and biochemistry.

• Evaluating attributes of meat quality: tenderness, texture, colour, water binding.

• Integrating stunning, stimulation and chilling procedures to optimise meat quality.

• Hot boning and novel processing techniques.

We can provide you with custom solutions:

• Troubleshooting meat quality problems: tenderness / colour / purge losses.

• Providing processing options to improve efficiency and product quality.

• Audits of meat processing specifications and practices.

• Integrating processing procedures to optimise meat quality: stimulation / chilling / storage.

• Develop pre-slaughter stunning procedures for animal welfare and meat quality.

Our research and development work is focussed on:

• The environmental and genetic contributions to meat ageing.

• Mapping the enzymatic and biochemical changes that occur when muscle turns to meat and determining the factors contributing to meat quality variability.

• Developing novel tools to predict meat quality attributes.

• Modelling electrical and mechanical properties of muscles.