The traceability of meat from paddock to plate - an eBook

Supplied by Westwick-Farrow Pty Ltd on Wednesday, 12 August, 2015


Everybody is talking ‘traceability’. Some consumers want to be able to see an image of the paddock where the beef was raised when they buy their steak in the supermarket and food processors want to be able to identify the source of all of the meats in their sausage rolls.

You may think this is a huge ask, but modern technology, including sensors, coding, communication systems and the Internet of Things, is making traceability from paddock to plate an achievable reality.


Related White Papers

Food safety testing — are you compliant with ISO 17025?

Learn more about ISO 17025 accreditation for food testing and safety and how LIMS software...

Advanced package test minimises F&B contamination

Learn about new package leak detection systems that help to ensure that your content quality does...

7 steps to optimise your pH processes

Assessing pH levels is crucial in food and beverage production. Determination of pH is just...


  • All content Copyright © 2025 Westwick-Farrow Pty Ltd