A recently accredited probe could make Australian lamb better to eat. 

Key points:

  • The probe is the first piece of technology accredited to measure intramuscular fat in lamb
  • MLA says the technology could encourage farmers to improve the eating quality of their lambs
  • The company behind the probe says it wants to look at beef next

MEQ Probe recently received accreditation for its device to measure intramuscular fat (IMF) in lamb carcases from red meat industry peak body AUS-MEAT.

The measurements done at abattoirs could give processors a better idea of the eating quality of the lamb they are receiving and pass that information back to producers. 

MEQ Probe chief executive Remo Carbone said the device was being used at Gundagai Meat Processors in NSW but that this accreditation had generated more interest across the industry. 

“We have have ongoing conversations with various processors and this news has spurred that on,” he said.

A close up of a probe.

Remo Carbone says the company wants to also look at testing beef for eating quality.(Supplied: MEQ Probe)

Meat and Livestock Australia director Andrew Michael, who is a sheep producer at Snowtown in South Australia, said wider adoption of the probe could mean better lamb for consumers and lead to more farmers breeding higher-quality lambs. 

“Consumers will know they have accredited the quality of the meat they are eating, and the producers … will be able to amplify the number of stock that are higher quality to eat,” he said.  

Mr Carbone said the next step for the technology was to encourage take up across the lamb sector as well as using the technology to measure marbling in beef. 

Meat probe that could improve the taste of lamb gets green tick
Source 1


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