Probe puts spotlight on meat tenderness

Updated September 27 2018 - 12:37pm, first published January 22 2018 - 7:00am
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.
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 the New South Wales 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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