The science of red meat and its importance to New South Wales: A case study

Abstract

Meat scientists are tasked to advance the red meat industry in New South Wales. This research has already provided valuable insights and measurable opportunities. Examples include investigations into Spirulina supplementation effects on lamb productivity and meat quality; optimisations to the precision and accuracy of laboratory-based meat science tools that reflect consumer experience; innovations in meat packaging technology; recommendations for long-term storage thresholds for frozen and chilled red meat; analyses of dark cutting and beef colour evaluations to predict carcass value; assessing the usefulness of novel colorimeters for meat colour appraisals; suggestions of novel forage-types that enhance red meat healthiness; and exploration of the means to accelerate the ageing process for beef. Each of these provides strong scientific foundations on which the New South Wales red meat sector can build to ensure meat quality and safety. This assurance is imperative to affirm market access, confidence and position; optimising production and processing efficiencies that mitigate economic and environmental cost; and boost the sector's social licence and broader recognition as a comparatively clean and green industry. Meat research must be dynamic so that New South Wales can benefit from its unique capability to deliver meat to match market specifications.