Beef brands are on the cusp of being able to market eating quality characteristics based on intramuscular fat percentage (IMF%).
Technologies such as the QFOM camera and the MEQ probe are being trained to measure IMF%, and in the case of the MEQ probe within an hour of slaughter – a measurement which was previously made 24-48 hours post chiller entry.
And now these methods have been endorsed by the Australian Meat Industry Language and Standards Committee (AMILSC) and the standards regulator, AUS-MEAT, paving the way for improvements to meat processing systems and increased plant…
