Meat Industry Services

CSIRO Food and Nutritional Sciences: Meat Industry Services

Meat Quality

Meat and carcase defects

Eating quality

Meat spoilage

Meat Technology Update Newsletters

• Colour defects in meat – Part 1: Browning of fresh meat MTU 5/06 – October 2006
• Colour defects in meat – Part 2: Greening, pinking, browning & spots MTU 6/06 – December 2006
• Ecchymosis, blood splash and blood spotting. MTU 4/97 – July 1997
• High-pH/dark beef. MTU 1/98 – February 1998
• Prevention of fresh meat colour defects. MTU 2/00 – April 2000
• The causes of drip in meat. MTU 6/02 – December 2002
• Frozen meat: loss of water and freezer burn. MTU 6/00 – December 2000
• Gas bubbles in vacuum packaged meat. MTU 3/01 – June 2001
• Visual assessment of marbling and meat colour. MTU 2/04 – April 2004
• Beef fat quality. MTU 7/99 – December 1999

Information Sheets

• Surface iridescence in fresh and cooked beef. December 2004
• Retained water in meat. September 2002
• Oxy torches and their effect on meat colour. September 2002
• UV light and its effect on fresh meat. August 2002
• Assessing meat quality after ammonia leaks. September 2002
• Vacuum-packed meat: storage and spoilage. November 2003
• Storage life of meat. September 2002

Meat Technology Update Newsletters

• Fat composition of beef & sheepmeat: opportunities for manipulation MTU 2/08 – April 2008
• Producing quality sheep meat MTU 6/07 – December 2007
• Do breaks in the cold chain affect frozen beef quality? MTU 1/07 – February 2007
• Processing factors affecting sheep meat quality. MTU 6/05 – December 2005
• Sheep meat eating quality. MTU 3/00 – June 2000
• Production factors affecting beef eating quality. MTU 4/00 – August 2000
• Pre-slaughter aspects of beef eating quality. MTU 6/99 – October 1999
• A critical control point approach to beef eating quality. MTU 1/99 – February 1999
• Taints in meat. MTU 3/99 - May 1999
• Post-slaughter aspects of beef eating quality. MTU 4/99 – July 1999
• Marbling and quality of beef. MTU 3/05 – June 2005
• Tenderstretch. MTU 1/04 – February 2004
• Tenderstretch. MTU 2/98 – April 1998
• Electrical inputs during beef processing. MTU 1/06 – February 2006
• Slaughter floor electrical inputs for beef carcases. MTU 3/04 – June 2004
• Effect of hot boning on meat quality. MTU 1/01 – February 2001

Information Sheets

• High rigor temperature and toughening in beef. September 2002

Meat Technology Update Newsletters

• Lactic acid bacteria MTU 5/07 – October 2007
• Shelf-life testing: methods for determining the claimable life of meat products. MTU 2/06 – April 2006
• Processing factors affecting sheep meat quality. MTU 6/05 – December 2005
• Gas bubbles in vacuum packaged meat. MTU 3/01 – June 2001

Information Sheets

• Vacuum-packed meat: storage and spoilage. November 2003
• UV light and its effect on fresh meat. August 2002
• Microbial interventions for carcases and carcase parts. January 2005