Meat Industry Services

Supported by:

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CSIRO Food and Nutritional Sciences: Meat Industry Services

About Us

Meat Industry Services is an industry initiative supported in part by the Australian Meat Processor Corporation (AMPC) and Meat & Livestock Australia (MLA). It aims to support world-class industry work practices in Australia's red meat industry and help the industry compete more effectively in world markets.

What We Do

We assist the meat industry by:

  • developing effective responses and solutions to current and emerging industry issues and problems of national importance to the meat industry;
  • providing a rapid-response advisory service to industry and government organisations;
  • contributing to key industry advisory committees, industry meetings and conferences;
  • carrying out applied research and development projects for meat processors and other clients;
  • providing access to international information on meat processing and food safety, including the extensive library resources of CSIRO Food and Nutritional Sciences;
  • distributing regular meat technology updates to industry with information on the latest developments.

Some of these services are provided at no charge to clients through a contract with MLA and AMPC. Related services are available at competitive rates on a contract basis.

Our Staff

Responsive and experienced Meat Industry Services staff are located in Queensland and New South Wales. They provide expert technical services and solutions to technical problems for the meat industry on a national basis.

Meat Industry Services Website

Over 30 years of technical information prepared for the Australian meat and livestock industries in the form of reports, newsletters and workshop proceedings (rendering, chilling, smallgoods, quality assurance, packaging etc.) is available in electronic format (pdf) via an interactive website. Also, information sheets on current topics of interest, short research reports and information on past and up-coming workshops.

Our Expertise

We assist export and domestic red meat abattoirs and boning rooms, meat processors, industry networks and service providers. Staff expertise is in:

  • Slaughtering – animal welfare, hygiene, food safety, equipment evaluation;
  • Chilling and freezing – power failure crisis management, modelling of cooling rate and bacterial growth, assessment of condensation problems;
  • Boning – hot boning evaluation, food safety, meat quality, cleaning & sanitation;
  • Co-products – chilling & freezing, food safety, product quality;
  • Rendering – equipment selection, hygiene, yield control;
  • Waste management – effluent treatment, waste handling, composting.
  • Chemical and microbiological analysis

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