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$1.1 million to solve the mystery of Australia’s long-shelf-life meat

Posted June 3, 2013

Tasmanian Institute of Agriculture tackles meaty research project. Australian meat has the longest shelf-life in the world – but we don’t yet know why. Now, the search for answers is on.

The Tasmanian Institute of Agriculture at UTAS has won a national tender – worth $1.1 million over three years – to find out the secret to our meat’s success.

The research work is to be carried out by The Food Safety Centre team at TIA, headed by Professor Mark Tamplin and Assoc. Professor Tom Ross, creating career opportunities and delivering direct benefits to local Tasmanian meat producers, processors and exporters. Ian Jenson, from Meat & Livestock Australia is in Hobart to formally announce the research project.

According to Prof. Mark Tamplin:

“Australia is in an enviable position, in that so many of the foods we produce are known around the world as being high-quality and extremely safe. This new project is a fantastic opportunity to use quality science to explain that advantage, and to ensure that Australian meat maintains its standing in the world.

“With the project based in Tasmania, we can not only continue to support our local meat industry but also lead innovation in this area. One of the reasons TIA was selected by MLA is the depth of expertise we can bring to the project – using strategic science to underpin successful industry outcomes and provide industry-ready professionals.”

The project’s main objectives are to:

  • Define what is it about Australian meat that results in the extended shelf-life
  • Provide exporters with ways to manage and extend shelf-life of Australian meat
  • Provide tools to monitor and manage processing conditions
  • Develop modifications of local processing operations for international markets

The benefits to industry and consumers will arise from:

  • Enhanced public healthEnhanced product reputation
  • More secure market access
  • Increased sale margins
  • Increased industry productivity

Source: University of Tasmania

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