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How we help the meat and seafood industries

We help companies:

We assist the meat and seafood industries with a broad range of quality issues.

  • improve the tenderness of post slaughter meat and seafood using novel processing technologies
  • promote optimal meat colour development and stability
  • add value to smallgoods and lower value cuts
  • develop ready-to-eat meat and seafood products
  • increase the shelf-life of raw, cooked and ready-to-eat meats and seafood using novel technologies and packaging
  • minimise development of warmed over flavour in cooked meat
  • develop products low in salt, fat and energy for local and international markets
  • develop restructured muscle food products using high moisture extrusion technology
  • design muscle food products with appropriate textures for people with compromised swallowing abilities.

We conduct fundamental research into the role of muscle structure in tenderness, colour development and stability to provide solutions to these perennial problems in the industry.

We also have a long history of providing consultancy services to the meat industry.

Industry case study: JBS Australia

Australian beef processors have traditionally been sceptical about spray chilling beef carcases in fear of compromising the reputation chilled vacuum-packed primal cuts have of a long shelf-life.

Scientists from CSIRO's food innovation centre worked with JBS Australia to assess a pilot spray chilling installation at their Dinmore plant in Queensland and the effect on storage life of chilled beef. We showed that spray chilling reduced chilling shrink loss hence improving saleable meat yield without any loss of storage life compared with non-spray chilled sides.

Following the results of our work, JBS extended spray chilling to all their Australian plants and most other major beef processors followed suit resulting in increased returns to the Australian meat industry as a whole. JBS received an award from the Australian Meat Processing Corporation for this work.

Key resources for the meat and seafood industries

Key CSIRO resources available for industry include:

  • a fully operational meat processing plant with the ability to manufacture meat from emulsions to whole muscle hams
  • a high moisture extruder for creating fibrous texture in restructured muscle foods
  • laboratory and pilot scale high pressure processing units for developing concept products and increasing shelf-life of ready-to-eat muscle foods
  • expertise in meat texture analysis such as Warner-Bratzler measurement to determine tenderness of muscle foods
  • chilled display units for meat colour, retail display and shelf life studies
  • expertise in visualisation of muscle structure – light, confocal and transmission electron microscopy
  • meat expertise and laboratories in Melbourne and Brisbane.

To discuss opportunities in meat product innovation for your business, contact

Dr Aarti Tobin

Aarti Tobin has extensive experience developing commercially successful value-added meat products for local and export markets in Australia and New Zealand including ready-to-eat and ready-to-cook meat products, low fat, low energy, low salt processed meat products and meat products suitable for consumers with dysphagia (swallowing disorders) to name a few.

Welcome to CSIRO's food innovation centre

Welcome to CSIRO's food innovation centre

[Music plays and CSIRO logo and text appears: Welcome to CSIRO’s food innovation centre]

[Images flash through of people selecting food from fridges and shelves in a supermarket]

Narrator: Consumer demand for healthy, convenient, new and safe food products is rising and market growth in the Asian region is booming.

More than ever manufacturing innovation is critical for the Australian food industry to capture these opportunities and be globally competitive.

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At our Food Innovation Centre we work with the food and beverage manufacturing industry to meet these opportunities and add value to their business.

[Images flash through of an employee looking at a sample, operating a computer, the computer screen, a heat shrink bag, a tube being filled with white liquid, an employee looking at a computer screen, the computer screen display, an employee filling a tube with bottles of juice and placing the tube inside a machine, a computer screen display and an employee emptying the tube]

We help companies innovate by creating next generation value added food products and ingredients, improving operating efficiencies, licensing ready to go technologies, making industry connections and adopting and developing new technologies and applications for safer, fresher, healthier and sustainably produced foods and more.

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In the last few years we’ve helped our clients create hundreds of millions of dollars in new food product and ingredient sales locally and in export markets.

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This includes more than 25 new products in the retail market nationally.

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Companies are invited to use our manufacturing equipment to develop and launch new products into the market or collaborate with us strategically on breakthrough technologies.

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Through our facilities in Brisbane, Melbourne, Adelaide and Sydney we have the most significant and extensive food innovation expertise available in Australia.

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Our pilot plants are unique facilities with a mix of conventional and emerging technologies supported by world class science.

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Our expertise in sensory, flavour, consumer science and food choices is unique helping companies develop new or redefine their existing products.  We help industry manage their food safety and product shelf life and meet food safety regulations in export markets.

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We’re also helping Australian food companies meet the rapidly growing demand in Asia for high value products.

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Our researchers help companies reformulate to reduce salt, sugar and fat and develop fortified products with functional health benefits while still meeting the taste preferences of consumers.

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We also work with manufacturers to substantiate food and ingredient health claims with expertise in lab scale analysis through to human nutrition trials.

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Whether you’re a small company with a novel idea or a large one looking to outsource key R and D services companies benefit every day from partnering with CSIRO.

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It all starts with a conversation.

[Image changes and CSIRO logo and text appears: Big ideas start here,]

Find out how CSIRO's food innovation centre helps food and ingredient manufacturers

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