Processing

New technologies to evaluate meat quality under scrutiny in ICMJ webinar

Beef Central, May 7, 2020

German-developed E+V quality grading camera. Click on image for a larger view

 

RED meat industry stakeholders and agriculture students will have access to latest insights into the development of new technologies for the evaluation of meat eating-quality, in a new webinar series being launched next week.

As a result of coronavirus restrictions forcing the cancellation of its conferences and workshops, the Intercollegiate Meat Judging Association has shifted to digital delivery to ensure students and young industry professionals can continue to access meat science training and networking opportunities.

Its webinar series starting on Wednesday May 13 will be open to everyone in industry, and will be one of several different digital activities to be rolled out over the next six months.

Peter McGilchrist

The first webinar will be held on Wednesday May 13, from Noon AEST, and features ICMJ national president and University of New England meat scientist, Dr Peter McGilchrist, speaking on ‘New Technologies to Measure Eating Quality in Beef and Lamb.’

The webinar will also include a processing sector perspective with Jasmine Green from Teys Australia discussing the implementation and benefits of technology to assist with MSA grading of beef carcases.

“Through the industry’s Advanced Livestock Measurement Technologies program, some incredible new technologies are being developed that will change the way meat eating quality is assessed, aiding improved segregation and better consistency of products that are delivered to our customers around the world,” Dr McGilchrist said.

The goal of the webinar was to raise awareness in the red meat industry of some of the innovations that are coming through the pipeline, as well as the challenges they will face as they work towards commercialisation, he said.

The program will cover details about the meat characteristics that these technologies can measure, the trials and tribulations of development, and what they will mean for the way processing companies and meat brands go about their business.

The ICMJ Association is a not-for-profit organisation run by a 100pc volunteer committee, funded by Meat & Livestock Australia, the Australian Meat Processing Corporation and industry sponsors. Its mission is to ‘Inspire and develop future professionals in the global red meat industry’. Now in its 30th year, the Australian ICMJ has a long and successful reputation of attracting graduates to careers in the red meat industry.

Webinar: New Technologies to Measure Eating Quality

Program:

  • Dr Peter McGilchrist, UNE – How ALMTech is changing the way we measure meat quality
  • Jasmine Green from Teys Australia – The processor’s perspective: What the new technologies mean for red meat companies and their customers around the world
  • Questions and answers

When: Wednesday May 13 from Noon (AEST).

How to connect: Download Zoom and register your attendance at https://cqu.zoom.us/meeting/register/tJwsc–srT0tGdZ-UgeMvsMwOopBb1sjRYht

More information: www.icmj.com.au

 

  • Click here to access Beef Central’s comprehensive rolling list of upcoming industry webinars

 

 

 

 

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