Changing Australia's trading language has enhanced the implementation of objective carcase measurement technologies.

In 2016 an Australian project, the Advanced Livestock Measurement Technologies project (ALMTech), was initiated to accelerate the development and implementation of technologies that measure lean meat yield and eating quality. This led to the commercial testing, and implementation of a range of new technologies in the lamb, beef, and pork industries. For measuring lean meat yield %, these technologies included dual energy X-ray absorptiometry, hand-held microwave systems, and 3-D imaging systems.

Improved cut weight predictions from DEXA scans of lamb carcasses enables more accurate allocation of cuts to processing plans.

The value of precise dual energy X-ray absorptiometry (DEXA) cut weight predictions to lamb allocation to cut plans is unknown. Lambs (n = 191) varying in carcase weight (HSCW) and GR (tissue depth over the 12th rib) were DEXA scanned and boned out to weigh retail cuts. Cut weights were predicted using HSCW; HSCW + GR; HSCW + DEXA and HSCW + DEXA image components in GLM models.

A prototype rapid dual energy X-ray absorptiometry (DEXA) system can predict the CT composition of beef carcases.

The development of a novel rapid dual energy X-ray absorptiometry (DEXA) system provides the opportunity to improve measurement of beef carcase composition. A prototype rapid DEXA system was built in a shipping container to scan 51 beef carcases selected for a wide range in weight and fatness. One side of each carcase was spray chilled and the other conventionally chilled overnight before being quartered for DEXA scanning and then being cut into 16 pieces for CT scanning to determine carcase composition.

Selection for intramuscular fat and lean meat yield will improve the bloomed colour of Australian lamb loin meat.

The colour of bloomed m. longissimus was measured 24h post slaughter for 8165 lamb carcasses produced over 5years across 8 sites in Australia. Intramuscular fat across a 2 to 8% range and shortloin fat weight were positively associated with meat lightness (L*), redness (a*), yellowness (b*), hue and chroma (P<0.

Production factors influence fresh lamb longissimus colour more than muscle traits such as myoglobin concentration and pH.

M. longissimus colour was measured from 8165 lambs at 24h post-mortem using a chromameter. The impact of production factors (site and year of production, slaughter group, sex, age and breed type) and muscle traits (hot carcass weight, pH24, isocitrate dehydrogenase (ICDH) activity, myoglobin, iron and zinc concentrations) on meat lightness (L*), redness (a*), yellowness (b*), hue and chroma were analysed.