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Search Results for New Zealand
Results 601-610 of 700
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R&DWaterless French Rack Processing FeasibilityBackground The removal of the lamb rib intercostal or inter-rib tissue is the process known as French Racking. This process...FIND OUT MORE
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R&DSmartShape cooked meat product developmentBackground As part of the MLA/MWNZ joint eating quality program, several R&D prototypes were trialled so as to stretch primals...FIND OUT MORE
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R&DSmartStim (Gen Two) stimulation systems for processorsBackground Improving the consistency of eating quality of Australian beef and lamb is one of MLA's strategic objectives. A significant...FIND OUT MORE
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R&DMAR and MLA automated Sani Vac and brisket cutter market readinessBackground The automation approach adopts the use of a circular breaking saw fitted with a serrated knife blade and centring...FIND OUT MORE
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R&DIron ReviewBackground MLA's human nutrition research program funds research to increase knowledge of the role of red meat in a healthy...FIND OUT MORE
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R&DQ fever register & associated activitiesBackground Q fever was first recognised in Australia during the 1930's when workers at a Brisbane meat processor became ill...FIND OUT MORE
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R&DMicrobiological specifications and supply chain for minced meat productsMinced meat (minced beef, lamb and similar products) are known to have somewhat high microbiological counts and higher levels of...FIND OUT MORE
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R&DWool follicle initiation, identification of the founder cell populationThe wool Subprogram brought together a group of internationally-recognised wool and skin biologists from The University of Adelaide, AgResearch New...FIND OUT MORE
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R&DSheep Evisceration - DMRI Scheme DesignBackground Evisceration, or removal of carcase organs and alimentary canal, is one of the stages in lamb dressing. Along with...FIND OUT MORE
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R&DData Capture Project (Smart Stimulation)Background Improving the consistency of eating quality of Australian beef and lamb is one of MLA's strategic objectives. A significant...FIND OUT MORE
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