Meat Science

How can we help the meat industry?

We apply interventions and assess impacts on meat quality using traditional and innovative analytical methods. We investigate changes to micro and macro-structural characteristics as well as meat water-binding, flavour and colour. We also conduct research towards the development of rapid tools for quality prediction.

Our infrastructure and capability

Our pilot plants are equipped with a suite of innovative processing technologies, such as shockwave, high pressure processing and megasonics. We also have diverse chillers to allow us to replicate ageing and storage conditions in the meat industry.

Our analytical techniques range from traditional objective texture and colour measurement to sophisticated rapid mass spectrometry (MS) tools. Rapid Evaporative Ionization Mass Spectrometry (REIMS) provides high-resolution lipidomic and metabolomic profiles within seconds. The Rapid Direct Analysis with an Atmospheric Pressure Solids Analysis Probe (RADIAN ASAP) mass spectrometry system is a compact, non-destructive MS platform suitable for on-plant environments.

Our multidisciplinary team combines expertise in meat science, analytical chemistry, and processing technologies, with extensive experience in developing proof-of-concept applications for industry.

Case study

• In partnership with the Australian Meat Processor Corporation (AMPC), CSIRO conducted the first Australian study of REIMS applications for provenance, quality and food safety verification in red meat. REIMS correctly classified grass- versus grain-fed, Angus versus Wagyu, and branded beef with > 90% accuracy. Marbling scores and chilled storage age were predicted with > 90% accuracy and fresh versus frozen products were distinguished with > 85% accuracy. REIMS could also classify isolates of E. coli, Salmonella and Enterococcus with > 93% accuracy.

Key contacts

For collaboration opportunities and research partnerships, please contact: