Processing and its role in a sustainable red meat industry

29th & 30th November 2016

Dr. Aarti Tobin
Team Leader, Meat Science Team, CSIRO Agriculture and Food

Dr Aarti Tobin is the Team Leader for the Meat Science Team at CSIRO, based in Coopers Plains in Brisbane. Aarti has a degree in Food Technology from Massey University in New Zealand and a PhD in Chemical Engineering from University of Queensland in the area of texture and rheology of texture modified foods for dysphagia (swallowing disorders) sufferers. Aarti has extensive experience in product development and has developed commercially successful value-added meat products for local and export markets, both in Australia and in New Zealand.  

Aarti has been with CSIRO for 22 years and during that time she has developed research expertise in low-fat, low energy, low salt processed meat products, edible coatings, high pressure processing to improve functionality of whole tissue and comminuted meat products, improving colour of dark cutting meat and developing meat products suitable for people suffering from dysphagia. The focus of Aarti’s research has been on adding value to lower value cuts and primals by developing understanding and knowledge on how microstructure of the muscle or the meat product impacts on its functionality e.g. colour, texture, cook loss, sensory perception, oral breakdown and digestive behaviour.