Associate ProfessorJay Kocharunchitt

Project Total: $3,000; This project is linked to CSIRO ON Prime Research-to-Impact program which the team participated in between April-June 2026. We are developing a natural feed additive that enhances livestock productivity while also delivering reduced methane emissions. The formulation combines two bioactive compounds already widely used in human and animal nutrition to support rumen function, improve animal performance, but not currently used for methane emissions reduction. Our feed additive provides the latter as a co-benefit. Using an encapsulated, rumen-targeted slow-release system, the feed additive is designed to stabilise the bioactives during storage and handling, protect their activity through digestion, and enable controlled release in the rumen. This enables consistent performance across diverse production systems, including both feedlot and grazing operations. This RAS project is to help keep record of the bonus payment for the team's participation in the program and any subsequent funding that may be attached to the project. These funds will be used to continue the development of our natural feed additive to enhance livestock productivity and contribute to the following four (4) research activities:1: Validate Synergistic Efficacy: To validate the combined effects of two bioactive compounds: milk protein and probiotic bacteria on methane reduction and rumen function using in vitro rumen model. Our previous study showed each of these compounds increased rumen volatile fatty acids, enhanced propionate production, lowered acetate:propionate ratio, and favoured healthy rumen microbiome. We will assess optimal concentrations and ratios to determine if co-application delivers greater rumen function, hence better methane mitigation. Expected outcomes include confirmation of synergistic methane-reducing effects, identification of optimal bioactive combinations, and data to guide encapsulation and delivery strategies.2. Develop a Triple-Action Encapsulated Methane-Reducing Bioactives: We will develop novel encapsulated formulations combining milk protein and probiotic bacteria, with the capacity to reduce methane, support a healthy rumen in sheep and cattle and improve productivity. The encapsulation allows for co-delivery of the two bioactives at once. Formulation, stability, release profile and activity under rumen-like conditions will be tested to ensure targeted delivery. Expected outcomes include a validated proof-of-concept triple-action encapsulated methane-reducing bioactives, data on bioactive performance in rumen conditions, and a scalable delivery method ready for in vivo testing in grazing system and industry uptake. 3. Demonstrate In Vivo Efficacy in Beef and Sheep Trials: To demonstrate the methane-reducing potential, productivity benefits, and health impacts of encapsulated milk protein and probiotic bacteria in controlled sheep trials. Using the most effective formulations from Objectives 1 and 2, we will apply the encapsulated bioactives at scale to assess real-world performance. Key metrics will include methane emissions, livestock productivity indices, and rumen microbiome changes. Expected outcomes include validation of methane reduction, productivity and health benefits in vivo, evidence supporting the feasibility of bioactive delivery in Funded by: CSIRO-Commonwealth Scientific & Industrial Research Organisation; University of Tasmania.

Project Total: $475,411; This project aims to develop scientifically rigorous predictive models for estimating the shelf-life of vacuum-packed (VP) goat primals. Once developed and validated, these models will be incorporated into MLAs existing tool, known as Shelf-life Calculator for Red Meat. The tool will enable Australian processors to optimise and effectively manage the quality of VP goat products across diverse cold chain scenarios. The data generated will also provide evidence-based shelf-life for the industry, facilitating negotiation with retailers and international markets to improve market confidence and enhancing industry profitability. Funded by: Meat and Livestock Australia ($475,411); University of Tasmania ($72,902).

Project Total: $41,873; Despite the recognised high quality of Australian beef and lamb, challenges still exist in ensuring the long shelf-life of vacuum-packed products due to unforeseen premature spoilage. This can lead to customer dissatisfaction and financial claims against exporters/processors. To this end, the proposed project aims to assess the extent and cost of premature spoilage within the industry by conducting a survey of Australian processors/exporters. The results will highlight current challenges and knowledge gaps, paving the way for a future project designed to help the industry to address these. This includes identifying causes, developing diagnostic methods and recommending effective preventive measures. Funded by: Australian Meat Processor Corporation Ltd ($41,873); University of Tasmania.

Project Total: $5,197; The aim of this project is to assess whether different lamb cuts can maintain a quality shelf-life for up to 85 days at a constant storage temperature of 0C. As part of the shelf-life evaluation, microbial numbers (TVC and E. coli) and organoleptic assessment (packaging integrity, colour and odour) will be assessed throughout storage. The quality shelf-life will be estimated based organoleptically quality. Funded by: Tasmanian Quality Meats ($5,198); University of Tasmania.

Project Total: $59,991; The aim of this project is to evaluate the potential effects of new recyclable packaging (i.e., containing ethylene vinyl alcohol, EVOH) on the shelf-life of vacuum-packed (VP) beef. To achieve this, beef primals will be sourced from a single herd of animals from an abattoir and then VP in EVOH-containing packaging. The shelf-life will be determined at three different temperatures (i.e., at -0.5C, 2C, and 6C) and compared with that predicted by existing red meat shelf-life predictive models (i.e., Shelf-life Calculator for Red Meat or referred to here as Calculator). This Calculator was previously developed for current packaging with significantly lower recyclability, i.e., containing polyvinylidene chloride (PVdC). The results of this project will, therefore, provide an indication of the potential effects of EVOH packaging on shelf-life relative to PVdC packaging as well as the performance of the Calculator when applied to a new packaging material. Funded by: Meat and Livestock Australia ($59,991); University of Tasmania.

Project Total: $662,492; This project seeks to exploit the science underpinning red-meat shelf life and well-validated predictive models for shelf life of Australian red meat products in supply chains. Specifically, it will expand the applicability of existing models to predict shelf life of vacuum-packed (VP) Wagyu beef. The new knowledge and decision-support tool developed will bring innovation to the Australian red meat industry to monitor and manage cold chains for such high-value products. The tool would have equal utility in both short and long distribution chains and would be easily accessible by the industry across all sectors (i.e., processors, transport partners, retail customers etc.) to minimise associated unnecessary product wastage and to maintain, or enhance, customer trust. Funded by: Meat and Livestock Australia ($662,492); University of Tasmania.

Project Total: $46,781; This is a response to a Hort Innovation Australia Request for Proposals VG22008 Pre-harvest sanitisation of leafy green vegetables? (LGVs) to review antimicrobial strategies that can be applied to leafy salad vegetables preharvest. We will write a comprehensive literature review of international practice for sanitisation measures that may be applied pre-harvest using irrigation water on farm to reduce microbial loads in water, and in the crop, to ensure that the Australian LGV industry is applying worlds best practice. The review will also enable the identification of knowledge gaps for further research. Funded by: Horticulture Innovation Australia - Tender ($46,781); University of Tasmania.

Project Total: $3,097; Tasmanian Quality Meats have approached UTas to conduct shelf-life trials to test whether boneless shoulder, cap-on rack, and boneless leg can maintain a quality shelf-life for 90 days at a constant storage temperature of 0C. To achieve this aim, UTas will conduct shelf-life trials using the aforementioned products to confirm that they maintain quality shelf-life for up to 100 days (90 days with ~ 10% buffer) when stored at a constant temperature of 0C (0.5). The extended timeframe proposed above is to provide a shelf-life buffer which will account for differences that might occur between batches of products and slight fluctuations in storage temperature. As part of the shelf-life evaluation, microbial numbers (TVC and E. coli) and organoleptic assessment (packaging integrity, colour and odour) will be assessed throughout storage. The quality shelf-life will be estimated based on organoleptical quality. The proposed trials can be summarised as follows: 1.Vacuum-packed (VP) boneless shoulder, cap-on rack, and boneless leg (48 primals in total: 16 individual VP per cut type) will be freshly obtained from your facility and cold freighted to UTas. 2.Upon arrival at UTas, all products will be stored at 0 0.5C and will be monitored using temperature loggers. 3. To confirm quality shelf-life, over the course of 100 days storage, samples will be periodically withdrawn and assessed for microbial numbers (TVC and E. coli)* and sensory attributes (i.e., persistent odour, as well as colour/bloom by a semi-trained panel). 4.Utas will analyse the data and provide a summary report. Funded by: Tasmanian Quality Meats ($3,097); University of Tasmania.

Project Total: $179,028; This project aims to assess the efficacy and reliability of products intended as additives to extend the shelf life and improve the safety of foods. This aspect of the work will focus on Australian processed meats ('smallgoods'), but it expected that a parallel project will be initiated in Spain, by the Spanish industry partner, but drawing on Spanish government funding. The aim is that the two projects will be genuinely collaborative and complementary. The project will be led and co-funded by Mantiss p/l, the Australian agent for the Chemital (Spain) products that will be assessed. The other Australian industry partner is George Weston Foods, Ltd. The project funding is Category 1, so will also attract HERDC support. The project should lead to publications in the refereed scientific literature. Funded by: Department of Industry, Innovation and Science - Grant-Global Innovation Linkages programme; Meat and Livestock Australia; Mantiss Corporation PTY LTD; University of Tasmania.

Project Total: $134,795; The Australian pork industry aims to produce pork efficiently and sustainably to meet consumer demand, while assuring its high quality (freshness). This is constantly challenged by the need to minimise the loss of product quality (including shelf life) along different supply chains and to meet a wide range of shelf life-related specifications imposed by intended markets. Accordingly, being able to assure required quality remaining for product is critical for the success of the Australian pork industry. Through our previous projects with Meat and Livestock Australia, shelf-life predictive models for vacuum-packed (VP) beef and lamb were successfully developed based on the growth rate of microorganisms present and processes of spoilage (based on odour) as a function of temperature. The models have now been adopted by many red meat processors as a reliable and cost-effective decision-support tool for better management of their cold chains, i.e., to optimise product quality, to avoid an unexpected loss of quality, to reduce wastage, reduce the need for markdowns, and, more importantly, reduce customer complaints. To develop a model for shelf-life prediction of Australian VP pork, the proposed project aims to expand the applicability of the existing tool to quantify rates of spoilage of pork in VP. Specifically, we will systematically assess shelf-life of VP pork across storage temperature ranges to define its best-before dates. The data generated and the interpretation based on this can then be used to modify and/or refine the existing predictive models to enable reliable and accurate predictions of shelf life of VP pork. Achieving this, and being able to demonstrate its scientific basis, would enable the industry to further develop the APIQ Programme (i.e., standardising methodology used for shelf-life assessment and development of national standards), while having the ability to better understand and manage cold chains. ****This project links back to the original tender from MLA that involved APL - RMBD-K28321 Funded by: Australian Pork Limited - Grant ($134,795); University of Tasmania.

Project Total: $428,930; This project seeks to evaluate and develop glucose application as an effective and reliable intervention for shelf-life extension of vacuum-packed (VP) chilled sheep meats. Specifically, we will evaluate and optimise the potential of this intervention, including use of various lamb cuts from multiple sources at other storage temperatures to augment the evidence for addition of glucose as an intervention. Studies to evaluate the potential for further acidification of meat by lactic acid as an intervention for shelf-life extension are also important, i.e., to develop underpinning science to support the proposed intervention. The effectiveness of the proposed intervention on a commercial scale and how this affects the eating quality of VP lamb will also require rigorous investigation and optimization before commercial uptake. Funded by: Meat and Livestock Australia - RFP J16417 - Extending shelf life of sheep meat ($428,930); University of Tasmania.

Project Total: $698,496; This project seeks to exploit the science underpinning red-meat shelf life and well-validated predictive models for shelf life of Australian vacuum-packed red meat in supply chains. Specifically, it will expand the applicability of existing models to predict shelf life of meat in other common packaging systems such as vacuum skin packs, modified atmosphere packs and overwrap trays. Due to recent advances in data logging and wireless communication, the project also intends to develop a user-friendly interface and/or 'app' that can directly receive data from a temperature data logger via Bluetooth or Cloud systems and translate this into a useful information for industry QA managers in real time. The new knowledge and decision-support tool developed will bring innovation to the Australian red meat industry to monitor and manage cold chains for various products including those required for further processing. The tool would have equal utility in both short and long distribution chains and would be easily accessible by the industry across all sectors (i.e., processors, transport partners, retail customers etc.) to minimise associated losses and to maintain, or enhance, customer trust. Funded by: Meat and Livestock Australia - RFP J16416 - Shelf life models for meat ($698,496); University of Tasmania.

Project Total: $1,500; This is the application for 'ON PRIME', a workshop run by CSIRO to help researchers to develop a research program. Australian cheese makers are continually seeking novel ways to improve cheese quality and enhance the unique flavours. Raw milk cheeses are perceived as being a superior product when compared with cheeses made from pasteurised milk, in terms of flavour and health benefits. These perceived benefits have been attributed to raw milk's microbiota and inherent compounds. The natural microbiota of milk is also influenced by the micro-climate of different regions, as well as seasonality, similar to that of wine terroirs. Therefore, raw milk can provide great opportunities for cheese makers to produce artisanal cheese products that are exclusive to their region and/or area. However, Australian regulations require milk to be pasteurised for cheese production, as raw milk can harbour pathogenic bacteria. Pasteurisation is a thermal processing step used to inactivate food-borne pathogens. While this step improves the safety of cheese, it has adverse effects on the quality of milk for cheese production, such as degradation of key proteins/enzymes and natural microbiota. Understanding these components and how they affect the quality of cheese (including its health benefits) is, therefore, important. Such knowledge will enable Australian cheese makers to optimize the quality, safety, and commercial value of their products. Funded by: CSIRO-Commonwealth Scientific & Industrial Research Organisation - Scholarship-ON Prime ($1,500); University of Tasmania.

Project Total: $10,019; Australian meat has a reputation around the world for excellent shelf life. The Australian meat industry produces meat products with shelf lives ranging from a few days (entire cuts and ground meats) or several months (vacuum-packed primals) to more than a year (frozen manufacturing meat). The industry services export markets by sending whole primals for further processing. They are usually portioned, into retail-ready packs in market. Emerging markets such as China are constantly looking for Australian-made products because they do not trust their own integrity system due to high levels of food fraud. This presents an opportunity for the industry to carry out the process within Australia and transporting retail-ready packs to market, however this also presents a challenge as shelf life extension is required due to increase transport time. Meat spoilage is a complex phenomenon involving interactions among growing microorganisms, various biochemical reactions and storage environment. However, the growth of these microorganisms and the processes of spoilage are predictable in a well-defined ecosystem. A current long-term study at the Tasmanian Institute of Agriculture/University of Tasmania (TIA/UTas), funded by Meat & Livestock Australia (MLA) has developed mathematical models to predict the effect of storage temperature on the shelf life of vacuum packed (VP) beef and lamb primals. These shelf life prediction models are now available for meat processors and exporters to use to predict the shelf life of chilled vacuum-packed beef and lamb in general with capability of being tailored to specific supply chains. The aim of this study is to determine the shelf life of various beef products (striploin steak, dices and mince) in different packaging systems (i.e., in Dar Fresh packaging and modified atmosphere packaging (80% O2 and 20% CO2)). The data generated will also be used to validate the TIA/MLA shelf life prediction models with a view to extending their utilisation to other packaging of beef products. Funded by: Argyle Food Group ($10,019); University of Tasmania.

Project Total: $25,332; Tasmania enjoys a standard of food production that provides safe, high quality products to consumers. To this end, the Tasmanian Government provides microbiological testing services to local government, private businesses and individuals across the state through the Public Health Laboratory, of the Department of Health and Human Service. This is to ensure the continuation of (i) the protection of the safety and wellbeing of the public; (ii) Tasmania meeting minimum national standards; (iii) maintenance of access to interstate and international markets; and (iv) protection of Tasmania's reputation as a producer or processor of clean and safe food. Public Health Laboratory is currently interested in working with CFSI/TIA to determine the potential public health risks of pathogens in foods and water. This project will provide data that allows DHHS to regulate and monitor food safety issues in Tasmania as well as aiding the development and implementation of appropriate food safety policy and legislation. The proposed project will be undertaken at the Public Health Laboratory, a NATA-accredited laboratory. This project will involve testing various types of food and water from various sources for a range of pathogens specified by DHHS (e.g., Listeria monocytogenes, Salmonella spp., Escherichia coli, Bacillus cereus etc.). The data generated will then form the basis of public health decisions and policy by DHHS. Funded by: Department of Health and Human Services Tasmania ($25,332); University of Tasmania.

Project Total: $1,136,544; Note CNT10761 applies to this project but is attached to T0021336 as it applies to both. Funded by: Meat and Livestock Australia - Grant ($1,136,544); University of Tasmania.