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
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
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
Modelling electrical and mechanical
properties of muscles.