Eating quality rules in meat measuring breakthrough

Shan Goodwin
Updated October 8 2018 - 2:21pm, first published 12:13pm
MEQ Probe chief executive officer Jordy Kitschke with the new abattoir tool that can objectively measure eating quality traits like tenderness and marbling.
MEQ Probe chief executive officer Jordy Kitschke with the new abattoir tool that can objectively measure eating quality traits like tenderness and marbling.

TECHNOLOGY capable of objectively measuring two of the key drivers of eating quality in meat - marbling and tenderness - is about to be commercially tested in beef and sheep processing plants in southern Australia.

Shan Goodwin

Shan Goodwin

National Agriculture Writer - Beef

Shan Goodwin steers ACM’s national coverage of the beef industry. Shan has worked as a journalist for 30 years, the majority of that with agricultural publications. She spent many years as The Land’s North Coast reporter and has visited beef properties and stations throughout the country and overseas. She treats all breeds equally. Contact 0427686187. E: s.goodwin@austcommunitymedia.com.au

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