A lamb carcase being CT-scanned. Image – Sheep CRC.
NEW technologies to measure the eating quality of lamb and beef will be outlined next week in the first of a series of webinars by the Intercollegiate Meat Judging Association.
The first ICMJ webinar exploring the latest insights into the development of new technologies for the evaluation of meat eating quality will be held on Wednesday May 13 from 12-1pm.
It will start with ICMJ national president and University of New England meat scientist, Dr Peter McGilchrist, speaking on how ALMTech, or advanced measurement technologies for globally-competitive Australian meat, is changing the way meat quality is measured.
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 carcasses.
“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 is to raise awareness in the red meat industry of some of these amazing innovations that are coming through the pipeline, as well as the challenges they will face as they work towards commercialisation.
“The webinar 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,” he said.
As a result of coronavirus restrictions forcing the cancellation of its conferences and workshops, ICMJ 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 will be open to everyone in industry and will be one of several different digital activities to be rolled out of the next six months.
The ICMJ Association is a not-for-profit organisation run by a 100 percent volunteer committee, funded by Meat & Livestock Australia, the Australian Meat Processing Corporation and industry sponsors.
It has a mission to ‘Inspire and develop future professionals in the global red meat industry’.
The Australian ICMJ is in its 30th year, and has a long and successful reputation of attracting graduates to careers in the red meat industry.
To connect to the webinar, download Zoom and register your attendance at https://cqu.zoom.us/meeting/register/tJwsc–srT0tGdZ-UgeMvsMwOopBb1sjRYht
For more information about ICMJ click here.
HAVE YOUR SAY