The aim of the Foundation is to improve consumer satisfaction of meat products through fostering (facilitating) the application of global collaborative meat research knowledge throughout supply chains.
We are the best international team for eating quality research and implementation in beef industry!
Collaborative international research linked to United Nations Economic Commission for Europe standards for consumer sensory evaluation applied for continuous improvement in beef grading systems based on consumer prediction modeling.
Oversighting through a Scientific Reference Group, a global research DataBANK of meat research data from participating countries to foster continuous improvement in eating quality prediction.
The International Meat research Foundation has been established to help farmers and the
beef industry satisfy the consumer.
President of Polish Beef Association
Leader of Meat Standard Australia project
Director in Teagasc
Director in Meat Livestock Australia
Rod Polkinghorne was appointed Project Leader of the Scientific Reference Group. This position would be funded to provide governance.
Since 1991, Dr JF Hocquette has been a research scientist at INRA (the French National Institute for Agricultural Research). His research interest mainly concerns muscle biology as relevant to muscle growth and beef eating quality. Dr Hocquette is strongly involved in the activities of EAAP (European Federation of Animal Science) and he is editor-in-chief of the French R&D Meat Journal
Head of Food Research Branch in AFBI.
AFBI Food Research Branch is a recognised centre of expertise on the management and prediction of eating quality and flavour of meat and we are collaborating with colleagues across Europe, USA and Australia.