Post-farm gate meat research

Overview of context and some example projects for Hill country farmers grou

Project overview: Visible near-infrared spectroscopy and hyperspectral imaging project to predict lamb meat quality

A project update and some preliminary results presented to Alliance Group Limited and Beef and Lamb NZ Genetics who fund the researc

Meat Science at AgResearch

Presents unique attributes of New Zealand red meat and technology. Covers carcass value, venison meat quality and how AgResearch creates value to the New Zealand meat industry

In-plant measurement of intramuscular fat (IMF)

Overview of IMF Overview of Beef and Lamb NZ Genetics project and results to date Demo of ASD Trek instrument Q&

Meat Quality - A Global View

Content: • Why meat research? • Changing Operating environment • Consumer trends • Global context • Meat Quality • Emerging Research Trends • Food safety and Provenance • Phenomics • Future Opportunities for the meat industry • Dat

Overview of the AgResearch Meat Products and Supply Innovation Pipeline

Meat capability overview and background presentatio

Early Life Nutrition Project: Carcass and Meat Attributes

Global Trends; NZ Context; Consumer purchasing; Ultrasound measures; Meat Quality measures proposed in this projec

FIET considerations for sensory analysis of meat products.

A brief presentation of the issues needing to be considered when running sensory analysis on meat products, especially related to those that have been tenderised as part of the FIET. One aspect of the FEIT project is if Sous Vide can be used to tenderise beef brisket, hence turning a low value cut of meat into a premium product. There are four main areas that need to be considered: Variation within and between animals, the panellist, the design and matching to market

Design of taste panels for assessing consumers’ preference for meat products

The New Zealand meat industry is interested in developing new technologies to improve the quality, shelf life, tenderness and taste of New Zealand meat. There are two important decisions when developing new technologies: what type of meat do consumers want, and do the new technologies result in a meat product that the consumer enjoys eating. We have run many different tasting panels where we ask the panellist to score the samples (0 to 10) on attributes of interest (tenderness, juiciness and flavour). In these studies, we failed to find a statistically significant difference between the treatments. We don’t know if this is because the treatments produce no discernable differences or if the scoring method is not capturing the information we want and/or the design is not powerful enough to address our aims. This poster provides an example of two sensory studies we have recently run. There is then a discussion the issues that we have experienced running tasting panels on meat and recommendations for improving the design

Lamb Intramuscular Fat (IMF)

Outline of presentation: Why should we be interested in IMF? Intramuscular fat (AKA marbling) Why should we be interested in IMF? IMF% and Selection for Lean Growth Where is NZ at with lamb IMF