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MEAT INDUSTRY SERVICES


CSIRO FOOD AND NUTRITIONAL SCIENCES: MEAT INDUSTRY SERVICES

LIVE ANIMAL SLAUGHTER AND DRESSING CHILLING AND FREEZING BONING AND PACKING
FURTHER PROCESSING TESTING AND ANALYSIS MEAT QUALITY MEAT SAFETY PREMISES AND
ENVIRONMENT QA AND MANAGEMENT

Welcome to the Meat Industry Services Website

CSIRO Food and Nutritional Sciences has over 30 years of technical information
prepared for the Australian meat and livestock industries in the form of
reports, newsletters and worksh op proceedings (rendering, chilling, smallgoods,
quality assurance, packaging etc.). These publications have been converted into
electronic format (pdf) and are now available courtesy of CSIRO Food and
Nutritional Sciences, MLA and the AMPC via an interactive website.

By using the navigation menus above and to the left, you can access information
on a number of topics. The menus above link to selections of commonly requested
material relating to the menu headings, but if you don't find what you are
looking for, you can use the Search Publications facility to search the full
database of over 300 publications, or contact one of our officers by e-mail or
telephone - the details are in the Contact Us section. For more information
about our partners, look here.

.

 * About Us - What we do, our expertise and our staff.
   
   
 * Information package on Food Safety Interventions for Red Meat Production
   
   
 * Search Publications Database - Searchable database of reports, newsletters
   and workshop proceedings (rendering, chilling, smallgoods, quality assurance,
   packaging etc.).
   
   
 * Meat Technology Update is a review of scientific publications in meat science
   and technology. They are produced six times a year, and cover a variety of
   topics. Latest issues:
   Pathogenic Shiga toxigenic E.coli-STEC Oct 2012
   The effect of diet on sheepmeat flavour July 2012
   Very fast chilling June 2011
   Heat toughening - Part 2: Strategies for reducing the incidence of heat
   toughening in beef carcases May 2011
   Heat toughening—Part 1: Effects of heat toughening on quality of beef, and
   the incidence in Australia March 2011
   Effect of slaughter method on animal welfare and meat quality January 2011
   Sources of contamination on beef carcases during dressing December 2010
   Covered anaerobic ponds October 2010
   
 * The Meat Technology - What's New newsletter is a round-up of short articles
   summarising recent publications in international meat science and technology.
   They are produced six times a year, and cover a variety of topics.
   
   
 * The Australian Standard for the Hygienic Production and Transportation of
   Meat and Meat Products for Human Consumption AS 4696:2007 is available as a
   free download from CSIRO Publishing.
   
   
 * The Australian Standard for the Hygienic Production of Pet Meat is available
   as a free download from CSIRO Publishing.
   
   
 * AMIF process lethality tool - http://www.amif.org/ht/d/sp/i/26870/pid/26870
   The American Meat Institue Foundation (AMIF) has an online process lethality
   determination spreadsheet. It provides meat processors with a science-based
   validation tool that can be used to demonstrate the effectiveness of a
   specific heat process to destroy a microorganism of concern. Specifically,
   the interactive model allows the user to input actual in-process data from a
   given cook cycle and determine if the process achieves the required log
   reduction for the microorganism of concern.
   
   
 * Rendering Yields Calculator - An Excel spreadsheet that estimates the
   production of meat meal and protein content of meal from different raw
   products. Click on instructions and the spreadsheet to obtain a copy.
   
   
 * Useful link: An electronic version of the Meat Transfer Certificate has been
   developed by MLA with the assistance of AQIS, GS1 Australia, industry
   participants and export customers.
   This new system can be used free of charge by industry.
   For more information visit the MLA Supply Chain Management website.



 

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