• Australian Agtech start-up MEQ Probe has received the world’s first accreditation for a hot carcass marbling measurement technology for beef.
    Australian Agtech start-up MEQ Probe has received the world’s first accreditation for a hot carcass marbling measurement technology for beef.
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Australian Agtech start-up MEQ Probe has received the world’s first accreditation for a hot carcass marbling measurement technology for beef.

“The probe’s hot measure gives processors 10 times the time to determine their cut design plan and saves on energy and chiller space.”

The accreditation of MEQ Probe to measure the marbling of meat means it is the only official technology to accurately measure both intramuscular fat in lamb and marbling in beef.

Marbling, the small flecks of fat distributed throughout the muscle in beef, is considered one of the most significant aspects impacting the quality and value of meat.

It is currently measured by cold marbling, where fat deposits and distribution on a cut surface of chilled beef is visually assessed by processing plant graders or grading professionals.

Australian Agtech start-up MEQ Probe has received the world’s first accreditation for a hot carcass marbling measurement technology for beef. Pictured: CEO Remo Carbone
Australian Agtech start-up MEQ Probe
CEO Remo Carbone

MEQ Probe CEO Remo Carbone says Australia produces around 2.4 million tonnes of beef a year and exports 76 per cent.

“Our beef quality is a point of pride and with consumers becoming increasingly discerning when it comes to product quality, having an accurate, scientifically backed measure of meat marbling is critical. The accreditation puts Australia at a distinct advantage and opens doors for what producers and processors can do in terms of branding and premium price targeting,” Carbone says. 

MEQ Probe’s technology underwent stringent independent testing to be accredited by AUS-MEAT for measuring between the 100-1200 MSA point range for beef.

The probe’s hot measure gives processors 10 times the time to determine their cut design plan and saves on energy and chiller space. It prevents the need for extended chilling, which provides valuable occupational health and safety improvements in the boning room.

Information about individual carcasses is also provided in real-time, allowing processors to share insights quickly through the supply chain; distributors, retailers, consumers, and farmers.

Processors Australian Country Choice (ACC) and Teys Australia, successfully partnered with the company to help develop the probe over the last 12 months.

MEQ Probe is based in Gundagai, New South Wales and specialises in technology to objectively measure meat quality. With this accreditation under its belt, the company is intent on pushing the technology even further.

This story first appeared in the March 2022 edition of Food & Drink Business

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