Brighter meat technology on the way

By Shan Goodwin
Updated March 4 2016 - 7:24am, first published March 2 2016 - 9:45am
CSIRO muscle biochemist Joanne Hughes at work developing ways to brighten red meat.
CSIRO muscle biochemist Joanne Hughes at work developing ways to brighten red meat.

CUTTING-EDGE technology to improve the muscle microstructure and lighten the colour of high-value primal meat cuts is on its way, with the benefits to beef processing likely to run into hundreds of millions of dollars annually.

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