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NZ and Australia join forces in meat research

27th July 2004

Australia and New Zealand join forces to enhance red meat research

Meat & Livestock Australia (MLA) Managing Director Mark Spurr and Meat & Wool New Zealand’s Chief Executive Officer Mark Jeffries yesterday signed a collaborative agreement that will see the two red meat industries join forces on research and development in the area of meat quality.

This R & D frontier, using electronic and measurement technologies aims to improve the eating quality of both beef and lamb at the processing stage and while also enhancing processing efficiencies via increased by-product recovery and improved occupational health and safety.

Mr Spurr said while MLA had been funding a number of strategic projects under the basic science and technology program, Meat & Wool New Zealand had also undertaken work in this area and that there were significant advantages to be gained by developing a more collaborative approach.

“Through a joint effort, limited R & D resources can be better utilised, we can avoid unnecessary duplication and gain increased value for the work by combining intellectual property,” Mr Spurr said.

“Importantly, while we will agree on strategies going forward for R&D, we will not compromise individual country competitive advantage.”

Mr Jeffries agreed saying it was a sensible move to pool resources with the Australian red meat industry to ensure high quality outcomes from research undertaken.

“It is an ideal way to leverage R&D, to share knowledge but retain the right to lead implementation and commercialisation in our own countries,” Mr Jeffries said.

The portfolio of collaborative projects totalling $1.3 million are being equally funded by Meat & Wool NZ and MLA through Australian Government matching funds.


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