Research into a new meat ageing marker will help protect Australian export markets – and Dr Benjamin Holman the Australian Meat Processor Corporation Award at this week’s Science and Innovation Awards for Young People in Agriculture, Fisheries and Forestry, announced at the Canberra ABARES Outlook.
NSW DPI research scientist, Dr Holman will be correlating current freshness markers with the proposed measure based on total volatile basic nitrogen (TVB-N) which was developed in fish, rather than beef.
“It’s a compound that accumulates in beef as it gets older, so its levels will increase as the gap between the cow being killed and the beef being eaten increases” he said.
One market proposing to impose the marker is China, with a proposed threshold that would cap the TVB-N value at 15mg/100g of fresh or frozen meat products.
“The idea of this project is to see how our traditional markers of freshness line up with the TVB-N marker,” he said. “If they do line up—brilliant. “And if they don’t line up, we can provide industry a scientific response to any potential hurdles or negotiations that might happen in the future.
“The idea behind this project is to help industry get on the front foot and keep its market position and market access.”