Dr Heather Smythe speaking during the NABRUC conference in Darwin this morning
A NEW version of Meat Standards Australia grading could incorporate both tenderness and flavour as part of the eating quality analysis, a leading sensory scientist has suggested to a beef industry audience in Darwin this morning.
Sensory scientist and flavour chemist and University of Queensland researcher Associate Professor Heather Smyth from the Queensland Alliance for Agriculture and Food Innovation said current terminology fell well short of describing quality Australian beef.
Speaking at the Northern…
