RP4: Meat Characterisation Technologies
Characterisation of meat through the industry process cycle, from carcass to end product, is essential to ensure efficiency and competitiveness for the meat processing industry. Current research has identified novel state of the art technologies that can provide detailed physical and chemical information of meat with potential of scaling for in-line use. The objective of this MTI project is to identify the ‘best in class’ technology for beef and lamb meat characterisation with particular emphasis on the ability to predict yield and other criteria of commercial value. This includes conducting a review and feasibility analysis of the available technologies globally, and identifying technologies that have commercial viability. Laboratory, pilot scale and commercial trials will be conducted to validate any identified technology. This is in line with current government initiatives such as FoodWise 2025 which specifies the requirement for new technologies which can enhance supply chain interaction and improve the overall competitiveness of the Irish meat industry.