Research results generated in NSW have been published in the USA by CRC Press in their latest cutting-edge book to explore the biology and science behind meat production.

Industry & Investment NSW research scientist, David Hopkins, from the Cowra Agricultural Research and Advisory Station has contributed a chapter on meat tenderness, a quality which beef consumers rate as the top attribute of a good steak.

Dr Hopkins and co-author, Dr Geert Geesink from the University of New England are the only Australian-based researchers invited to contribute to Applied muscle biology and meat science, in fact they are the only authors invited to contribute from the southern hemisphere.

"It has been long known that refrigeration improves tenderness but the actual biological structures and chemical reactions which cause this phenomenon are still being explored," Dr Hopkins said.

"We have reviewed current theories on how meat becomes tender under refrigeration and hope our results will inspire open-minded investigation of a more complete model.

"While tenderness is the number-one quality needed to satisfy steak consumers, its also an important feature in other meats."

Dr Hopkins said the new book focussed on the biology of animals and its impact on meat production and quality.

"Work in this area is expanding around the globe and this collection of state-of-the-art information explores recent advances," he said.

"By better understanding the biology of animals we can give farmers and processors the tools they need to better produce flavoursome, tender meat."

Applied muscle biology and meat science investigates the science behind beef, lamb, pig and fish production, including gene-marker assisted breeding and animal welfare issues, with chapters from Australia, Korea, Denmark, Canada, China and the USA.

For more information on the new book and research into meat production, contact David Hopkins (02) 6349 9722.

Further reading

Staff profile: David Hopkins

Media contact: Bernadette York (02) 6391 3936 or 0427 773 785