Recent developments in the objective measurement of carcass and meat quality for industrial application.

This paper summarises the contents of this Special Edition. The papers cover a range of advanced technologies for the objective measurement of carcass characteristics that influence the yield and potential eating quality of beef and lamb carcasses. All the research has been carried out in Australia and New Zealand and has been centrally funded with collaboration between various groups. This Special Edition is timely since the meat industry is coming under pressure on environmental grounds in addition to health warnings about excessive meat consumption. In this respect it is encouraging that so many of the papers relate to eating quality. The emphasis on objective methods is also important as moving away from traditional subjective grading will improve accuracy and consistency and thereby increase efficiency. Some differences in the approach taken in other parts of the world are discussed. • Low-cost 3D cameras can predict lean meat yield prediction. • Spectroscopic methods have potential for predicting eating quality but need further development. • Hand held camera systems could replace visual rib-eye grading. • Optical coherence tomography can assess IMF in real time in beef cuts. • Rapid Evaporative Ionising Mass Spectroscopy is a rapid method for authenticating meat. [ABSTRACT FROM AUTHOR]