Industry Research

Existing Industry Research

We cannot rule out the importance of research. Research improves our knowledge and helps us gain exposure. This section provides information as regards meat and livestock production in Australia. Areas that directly affect WHS and ongoing research are sharpening of knives, controlling noises, Q fever, and many more. Under research and development, several innovation insights have been created, and they include:

Red Meat Innovation Hub (Now Innovation Insights)

This project focuses on establishing an agro-food innovation hub for the red meat industry, considering customers’ needs and the prevailing market conditions. This was the initial vision of this project but was later expanded to include other capacity building and innovation areas, which involves developing a central knowledge hub. Therefore, it has been sufficiently renamed as “Innovation Insights.”

Innovation Support Activities

This project seeks to increase people consumption of red meat, thereby making it the main source of protein in the catering industry. MLA added two products to satisfy the needs of consumers finding alternatives to secondary cuts.

There are other projects, such as using analytics to determine trends in food science. It also extends to project A.MPM.0033 which look at the market to fish out markets who do not use impingement ovens for the centre of plate red meat.

Also, there is project P.psh.0693, which is responsible for running big data for the aim of getting agro-food opportunities and developing anti-ageing food products, among others. You can find detailed information on these projects and more on the report detail page of the MLA website.

The AMPC provides for a knowledge hub that covers six programs:

  • Processing technologies, environment & sustainability.
  • Processing hygiene, quality and meat science.
  • Capability, extension and education.
  • Industry improvement and economic analysis market and market access on various top issues in different industries.

The AMPC Blog provides insights into various issues and produces reports from time to time. Few of these reports are:

Processing Hygiene, Quality and Meat Science

This report covers food safety and quality as a major feature of Australia meat industry. It also pointed out how red meat has brought value to the global market at large.

The Impact of Handling Conditions and New Environments On the Stress of Cattle

We carried out this project in 2019, and it researched into the supply chain and examined the level of stress in its time points.

Contemporary Chemical Lean Validation – National Standard for Measurement

Chemical lean refers to the ratio of lean meat to fat meat. As the name implies, it seeks validation using a national standard.

Can On-Site Beef Dark Cutting Evaluation Be Improved and Value-Added?

Dark-cutting is associated with difficulties, and in a bid to manage these difficulties, the value of carcasses are downgraded through processors. Therefore, this project researches into how we can salvage the situation to regain a percentage of undiscounted value. This project is essential and can be a determinant of other key areas.

Sensing Of Offal Grading and Enablement Of Automation

This is another project carried out under this program with long-lasting impacts.

For detailed information on these research projects and more, visit the AMPC website at www.ampc.com.au.