Meat quality under the spotlight

Updated January 17 2018 - 1:40pm, first published January 16 2018 - 1:45pm
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 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.

Get the latest VIC news in your inbox

Sign up for our newsletter to stay up to date.

We care about the protection of your data. Read our Privacy Policy.