How does MSA meet consumer expectations. Sarah Strachan, MSA Program Manager
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1 How does MSA meet consumer expectations Sarah Strachan, MSA Program Manager 1
2 Influencing beef eating quality 3
3 Tropical breed content ~ 40 breeds of cattle in Australia All breeds eligible for MSA grading Bos indicus content - negative impact on eating quality Aim for producers use lowest % of TBC for the environment Breed Striploin Eye of knuckle Brahman (100%) Brahman x Angus (50%) Angus (0%)
4 Verified by hump height Measured on every MSA graded carcase Lots of mixed breed content can be accurately graded Adjusted for carcase weight Little difference in the accuracy in predicting eating quality with either hump height or Bos indicus content Comparable to the accuracy predicted from SNP genotype data and eating quality Cost effective and time efficient measure 5
5 Hang method Cut Achilles Tenderstretch Tenderloin Cube roll Striploin Rump Topside Bolar blade
6 MSA Marbling Increased juiciness and flavour. Scored from 100 to 1190 (amount and distribution). MSA marbling score Rump Striploin
7 Carcase maturity Cartilage turning to bone to indicate physiological maturity Scored Increase in ossification = decrease in eating quality Ossification vs dentition 8
8 Dentition vs eating quality
9 ph High water holding capacity = less juicy Increased bacterial growth = reduced shelf life Cooking inconsistencies - High ph steaks will appear rarer = consumer dissatisfaction with degree of doneness MSA requirement ph to be less than
10 ph decline monitoring 11
11 Fat coverage Minimum 3mm rib fat Adequate fat distribution over major primals 12
12 Hormonal Growth Promotants Improve growth rates and feed conversion efficiency Negative effect on eating quality different by muscle Reduce amount of marbling Decrease fat coverage Increase ossification Cut HGP treated Non-HGP treated Tenderloin Striploin Cube roll Rump Topside
13 Non-EQ measurements 14
14 Ageing Ageing occurs as the muscle fibres in meat slowly breakdown through enzyme action Muscle fibres weakened = Increase in tenderness Ageing can occur on the bone or through vacuum packaging Meat does not age when frozen Minimum 5 days Predict up to 35 days 15
15 The MSA model Cut Steak Roast Stir fry TBC 0 Tenderloin Sex m Cube roll HGP n Striploin HSCW 300 Oyster blade Ossification 180 Blade MSA marble 200 Rump Rib fat 5 Eye of knuckle Ultimate ph 5.55 Topside Ageing 5 Brisket N/A N/A 39 Cut Steak Roast Stir fry TBC 0 Tenderloin Sex m Cube roll HGP n Striploin HSCW 300 Oyster blade Ossification 180 Blade MSA marble 500 Rump Rib fat 5 Eye of knuckle Ultimate ph 5.55 Topside Ageing 5 16 Brisket N/A N/A 46
16 Cut x cook eating quality system 18
17 Carcase sorting Eating quality groups to collate carcases of like eating qualities Can be based upon: Eligible cuts Recommended cooking methods Eating quality scores Ageing requirements Group Specs TDR CUR STR Chuck Shin Grill Grill Grill Cass Cass 1 MSAMB No-HGP, Grass, 300kg+ 2 No-HGP, Grass kg 3 Grass 4@14 4@35 3@11 3@10 3@10 19
18 Translating eating quality information to customers What eating quality level do you want? What cook method do you intend to use? PKD ON 17-APR-2014 BEST BEFORE 29-MAY 2014 How long do you intend to age the product for? 20
19 Identifying MSA product 21
20 MSA on menus * * Meat Standards Australia (MSA) is an independent grading system that ensures tender, juicy beef. Menu items identified with the MSA symbol have been graded to ensure you always enjoy a great tasting steak! 22
21 Integrity of MSA Graders become trained and accredited by AUSMEAT Must show evidence of competency through correlation process every 8 week for all carcase graded attributes Data monitored and validated by MSA All MSA participants adhere to MSA Standards endorsed by industry Processors independently audited against standards by third party (AUSMEAT) MSA operations covered by ISO 9001:
22 24
23 Making it easier to improve eating quality
24 What does the MSA index look like? MSA Index = A weighted MSA score for the carcase Each carcase is assigned an Index between 30 and 80 Average for = 57.52
25 Improve MSA Index by 2 points by / / / / / / / / / /20
26 Impact of making changes Carcase Input or Measure Size of effect on the MSA Index (units) Relative Importance HGP Status -5 Very High Milk-fed Vealer 4 Very High Saleyard -5 Very High MSA Marbling 0.15 High Hump Height -0.7 High Tropical Breed Content Between 0 and -6.3 Very High Ossification 0.6 High Rib Fat 0.1 Medium Hot Standard Carcase Weight 0.01 Low Gender 0.3 Low
27 Current situation for Australian eating quality Band Index Top 1% Top 10% Bottom 1%
28 MSA index calculator
29 mymsa producer feedback
30 The future for MSA 39
31 Stress indicators Infra-red thermography
32 Grading technologies
33 X-ray technology SEXA and DEXA Single (SEXA) and dual (DEXA) energy x- ray
34 Value Based Pricing Quality measurement tool Quantity measurement tool MSA Objective carcase measurement tools Overall carcase value
35 Vision A world leading, consumer focused, eating quality prediction program that improves the demand for and improves the eating quality of Australian beef
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