The Integrated Measurement of Eating Quality (IMEQ) initiative is a three-year venture, due for completion in 2013. It is headed by the Scottish Agricultural College (SAC) and funded by Quality Meat Scotland and the Scottish Government.
The new technique uses a robotic arm to collect data from surface-based ultrasound probes placed on different parts of the carcass. The robot then measures properties such as meat color, carcass fat and nutritional qualities.
These parameters are being combined with a video image analysis (VIA) system , which could lead to a new process for use on the line in abattoirs, reported Foodproductiondaily.com.
Currently, the technique is used for beef, and the researchers aim to extend the technology to pork and lamb.
A spokesman for Quality Meat Scotland said the automated technique is likely to ensure more consistency in quality as the existing methods based on standard protocols and ageing times cannot eliminate variability.
"The red meat industry could benefit by up to £5m (€6.2m) a year, based on current prices and throughput levels, as a result of added revenue and efficiency gains generated by the future commercialization of this type of automated approach," he added.
The project is entering into a validation trial phase through the remainder of 2012 and early 2013.
