L.MSA.2209 - MSA Meat Science Course 2022
The MSA meat science course is a requirement of the MSA Standards for MSA coordinators at MSA-licensed plants to complete the training.
| Project start date: | 30 September 2021 |
| Project end date: | 29 December 2022 |
| Publication date: | 17 January 2024 |
| Project status: | Completed |
| Livestock species: | Grain-fed Cattle, Grass-fed Cattle, Sheep, Lamb |
| Relevant regions: | National |
Summary
The MSA meat science course offers industry participants an opportunity to learn about the scientific factors affecting the eating quality of red meat, from production through to the consumer with a focus on beef and sheepmeat.
Objectives
The two, five-day meat science courses are delivered using effective training methods, including relevant lectures, practical activities, workshops and assessments. The course uses the above training methods to ensure the effective transfer of scientific principles of eating quality to industry stakeholders.
Key findings
Thirteen people attended and completed the course in FY22. The February course was cancelled due to Covid-19.
Benefits to industry
Equips industry participants from all sectors of the supply chain with knowledge about the scientific factors affecting the eating quality of red meat.
MLA action
This online summary will be published on the MLA R&D website.
Future research
This course will continue to be held in the future.
|
For more information Contact Project Manager: Siobhan McDowell |
