Meat Standards Australia is the world's
leading eating quality program for beef.
Commercially launched in 1999 MSA has
become widely adopted in Australia and
recognised internationally.
But what does MSA mean in relation to what our
Aussie producers are doing on farm?
Through of years of research and development it's been
found that stress-free cattle produce
the best meat.
As result, MSA grading
requires produces and processes to apply
quality-of-life guidelines for the
welfare, nutrition, genetic improvement
and transport of livestock.
But how do these hight MSA standards in the paddock or pen
impact what we experience on the plate?
Accredited MSA graders collate this
producer and processor information to
ensure its eligible to receive an MSA grade
and then assess important scientific
characteristics of each carcase to
predict eating quality.
On arrival all MSA registered livestock
must be accompanied by MSA vendor
declarations and transport documentation
to verify they meet the on-farm requirements.
In an abattoir, as carcases are processed a ticket
is attached and scanned to record the
production date, carcase weight and
individual number. This initial step is
critical as it ensures traceability is
maintained along the supply chain.
All breeds of cattle are eligible
for MSA grading although as tropical
breed content increases, eating quality
decreases. This is one of the reasons
hump height is taken into account along with
carcase weight to estimate the tropical
breed effect.
Eye muscle area is an indicator of yield
and measures the size of the long
isthmus dorsi muscle in square cms.
The maturity of a carcase is measured by ossification,
which is the process of cartilage turning
to bone in the vertebrate. This is scored
using the AUS-MEAT maturity reference standards.
As ossification increases, tenderness decreases
Marbling, which refers to the
fine flecks of intramuscular fat has a
direct impact on the flavor and
tenderness of some cuts. MSA uses two
systems to measure marbling: the AUS-MEAT score
provides a general indication of
the amount of marbling, while the MSA
score looks closer at marbling
distribution and fleck size.
The color of the rib eye
muscle is assessed using these AUS-MEAT
colour chips and scored against the
nationally approved standard.
Fat colour is assessed at the quartered site, also using
AUS-MEAT colour chips.
Rib fat is measurement of subcutaneous or external
fat at the quartering site.
The MSA required minimum is 3mm.
A requirement of the MSA grading program is
to ensure that all carcases have and even
an adequate fat distribution.
When carcases are void of fat, and dehydration
has occured
there will be an increase in toughness in
those outer layers of the muscle.
pH is a measure of lactic acid and is
recorded in conjunction with temperature.
This is measured in the rib-eye muscle
using a pH meter and must be below 5.71
High pH meat typically has a coarse
texture, is less tender and results in
cooking inconsistencies. All of these
measurements are entered into the handheld
data capture unit. The carcase is given an
overall value and then the individual
cuts are assigned eating quality grades.
Only carcases that meet all the
specifications are identified as MSA graded.
The measurements are also shared
with the producer
this means that farmers can manage their
practices to deliver a premium product.
Beef can be cooked in many different ways
which is why choosing the right cut is a
key factor in ensuring a quality eating experience.
All MSA graded cuts
receive at least one recommended
cooking method. Paring cuts with cooking
styles to consistently deliver consumer satisfaction.
Meat Standards Australia is an endorsement of eating
quality that underpins beef brands.
The world-leading MSA program is delivered
by Meat & Livestock Australia.
To find out more visit mla.com.au/msa