The value of objective online measurement technology: Australian red meat processor perspective

Abstract

In the past, the adoption of online measurement technologies for measuring carcass and meat quality traits objectively has been low among Australian red meat processors. The aim of the present work was to obtain a greater understanding of Australian processor views on the value of objective online measurement technologies. This was achieved through consultation with 65 Australian processors, to understand which carcass and meat quality traits they considered important to objectively measure and what they thought of current and future technologies. It was shown that beef processors ranked meat colour and tenderness as the most important traits (P < 0.001) to objectively measure online. Sheep processors ranked tenderness, pH, age, meat colour, total tissue depth at the 12th rib 110 mm from the midline (GR) and saleable meat yield percentage as the most important traits (P < 0.001) to objectively measure online. The overall processor responses indicated that there is support for online measurement technologies, with 80% of processors stating that online objective grading systems have a role in the Australian meat processing sector now and 88% considered these to have a role in the future. Much can be learned from the implementation of previous online objective measurement technologies by processors in terms of commercialisation and adoption strategies. The development and adoption of objective online measurement technologies is challenging and complex. However, increased adoption of online measurement technologies has the potential to achieve benefits to the whole of industry and needs continued support, coupled with new approaches to enhance adoption.