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The Data-Driven
Future

See the difference. Taste the difference.

Customers can see it - we are here to provide it.

IMF 2.5%

IMF 5.5%

  • "Working with MEQ has been the best experience to date"

    “I have implemented many new technologies over the years, and working with MEQ has been the best experience to date. They are completely committed to delivering value and very quick to address issues on the rare occasion that they arise. I'd gladly recommend them to others and think their approach is a real win for our industry. One of the things I like most about them is that they are thinking very hard about how they can continue to add value to my business which I really appreciate; I see them very much as a partner for the long term.”

    — Will Barton, CEO, Gundagai Meat Processors (GMP)

The MEQ Probe

Hot measure of IMF at chain speed

Built to withstand the extremes of the processing environment

Installed in 1 day, delivering IMF within 2 days

Works with your current workflow

Easy to operate. From novice to expert in only a few hours

The probe causes zero damage to the product

Why is IMF so important?

Consumers taste the difference as IMF changes.

Consumer sensory testing undertaken by the industry using MSA protocols demonstrated IMF is the leading factor in determining eating quality.

Consumers can taste the difference between average and great lamb

You can’t manage what you can’t measure

What consumers are tasting is the change in IMF

IMF contributes 30+ points as it increases, where tenderness (5.9), juiciness (10.7), liking of flavour (9.1), and overall liking (10)

When consumers ranked the Lamb they ate in sensory testing they gave it a score of between 50-80 points on a scale of 0-100, this means a small IMF increase has a major impact on the consumer experience. It is the difference between Lamb being considered a average versus great eating experience. 

Source: Factors affecting lamb eating quality and the potential for their integration into an MSA sheepmeat grading model L Pannier 1 , G E Gardner 2 , R A O'Reilly 2 , D W Pethick

A lamb intramuscular fat percentage trait has become part of Australia's AUS-MEAT language after getting the green light by the Australian Meat Industry Language and Standards Committee on 27th August 2021.