Food quality

Online prediction of meat quality on the slaughter floor

Butcher Kevin Taukiri measures a carcass with an NIR reader

Currently there is no quick and cheap online method for measuring meat quality. If such a method was available, meat processors could for example ensure consistent quality to discerning customers, pay farmers according to quality and market meat as guaranteed tender which would all capture more value.

The Meat Science & Technology team is currently trialling a commercial near-infrared (NIR) spectroscopy system under commercial conditions. The NIR is a technology that has proven promising as an online system for measuring meat quality.

The development of the NIR system for meat quality measurements was achieved through a multi-disciplinary approach involving NIR, chemometrics and meat science expertise and was originally fund through a FRST programme. The confidence in the system was later substantiated through trials carried out in collaboration with researchers at Victoria Department of Primary Industries and the University of New England, Australia and funding from Beef + Lamb NZ and Meat and Livestock Australia.