Meat quality under the spotlight

Updated January 17 2018 - 2:40am, first published January 16 2018 - 2:45am
NSW Department of Primary Industries research scientist, Stephanie Fowler, has authored a chapter in an international reference book about her ground-breaking work to assess meat quality without damaging meat products.

A new hand-held laser probe developed by NSW Department of Primary Industries (DPI) to measure meat tenderness has featured in Advanced Technologies for Meat Processing, an international reference book for food scientists.

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