STEPHANIE Fowler is a research scientist with the NSW Department of Primary Industries (DPI) and her work features in an international reference book.
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A hand-held laser probe to measure meat tenderness is explained in Advanced Technologies for Meat Processing, which is an international reference book for food scientists.
Dr Fowler, who is based at Cowra, was selected to author a chapter about her ground-breaking work using Raman spectroscopy, which uses light to assess meat quality without damaging meat products.
She said the meat processing industry needs to be able to measure traits on the floor to ensure meat products meet consumer demand.
“Raman spectroscopy is an ideal tool as it is non-invasive, non-destructive and can provide information in real time,” Dr Fowler said.
“We measure meat quality traits in the laboratory using expensive and expansive equipment which destroys the product and now the Raman probe gives processors a tool they can easily use without damaging valuable cuts,” she said.
