Use of NIR for measuring meat quality parameters
| Project start date: | 02 September 1996 |
| Project end date: | 30 June 1998 |
| Publication date: | 14 December 1998 |
| Livestock species: | Grain-fed Cattle, Grass-fed Cattle |
| Relevant regions: | National |
Summary
The aim of the project was to establish the feasibility of using near infrared (NIR) technology in a practical way for the on-line measurement of marbling and colour in hot beef, and for the measurement of tenderness in beef cuts. The results of the feasibility evaluation were positive particularly for marbling and WB-tenderness.
Objectives
To establish the feasibility of using near infrared (NIR) technology in a practical way in industry.
Key findings
The results of the feasibility evaluation were positive for all areas and particularly for marbling and WB-tenderness.
Benefits to industry
Potential benefits to industry identified by stakeholders and industry representatives:
- potential application in the MSA program
- sees potential in reducing the cost and increasing the accuracy of determining marbling score for export meat
- potential in objectively identifying dark cutting meat on-line.
Future research
Further work is required to move from the feasibility stage to implementation, and to maximise synergy with the MSA program.
More information
| Contact email: | reports@mla.coma.au |
| Primary researcher: | G. Lichti |
