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Outcomes of the postgraduate/small projects research scholarships << back

Identifying factors that cause the rapid rate of pH decline in heavy carcasses from animals in long feeding programs.

MINTRAC Small project grant report by Julie Cassar

Workplace bullying, discrimination and harrassment

This report by Lana Fenelly looks at the development of a training program to satisfy Australia Meat Holding’s organisational need to increase the knowledge and understanding of the areas of discrimination, harassment and bullying at the workplace for those in front line management positions.

 Using biological methods to improve the quality of effluent discharge from abattoirs

This report by John Goopy looks at aquatic plants suitable for producing high quality water from effluent that would satisfy environmental concerns in the meat industry.

Red meat - healthy and sustainable?

Kathy Tsai looks at the links between sustainability, healthy eating, nutrition and food production as well as environment in her research on healthy and sustainable red meat.

Ultrasound in meat processing

Ultrasound, when used at low frequencies and high intensities Serum markers of intramuscular fat deposition in beef cattle

Nick Gabler researched markers that could be used to indicate the degree of marbling in greain-fed beef before slaughter.

Producing an instructional video for the meat industry

This report by Simon Fogerty discusses the problems faced with when producing a training video at Nolan Meats and the solutions he used.

The effects of marketing organisation on the delivery of added value:  a historical comparison of Australia’s beef and chicken meat marketing systems

Andrea Insch's research focused on understanding how the organisation of marketing functions like promotion, grading, market research and distribution affects forms of value delivered in meat marketing systems.

Improving maintenance practices in the red meat industry

The objective of Mark Hardwick's small research project was to improve delivery of maintenance in a red meat processing plant. To reduce maintenance costs, increase plant efficiency and reliability.

 
 
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