Meat Standards Australia (MSA) is a meat quality grading system which measures and collates information, including maturity, colour, pH, acidity, marbling and fat distribution to determine the eating quality of each cut of meat. 

 

A cut by cooking method model has been developed for sheep meat for commercialisation by processors and brand owners that enables segregation of products based on eating quality. The model uses three measurements on each carcase: hot carcase weight, lean meat yield (LMY) and intramuscular fat (IMF). The MSA model then predicts the eating quality of nine cut by cooking method outcomes (grill and roast) for each carcase. There is further research underway which will allow additional cut by cooking methods to be utilised in future model versions, including stir fry, slow cook and low-n-slow barbeque.

 

The model is supported by objective carcase measurement technologies including dual energy x-ray absorptiometry (DEXA) to measure LMY and devices to measure intramuscular fat (a measure of eating quality indicating juiciness and flavour). 

 

If commercialised, this model has the potential to improve grading accuracy and transparency, create marketing opportunities, and enable pricing based on carcase quality.

 

Additionally, implementation of mandatory electronic identification (eID) within the National Livestock identification System for the sheep industry presents a significant opportunity for processors to consider the implementation of hook tracking via each eID linked to a processing gambrel, which is read to provide individual carcase tracking. This would enable a link between carcase data and the corresponding eID tag for each animal and therefore an opportunity to facilitate individual carcase data back to the producer. 

 

Both producers and processors can benefit from objective carcase measures that are relatable to the individual live animal.

 

Sheep Producers Australia endorses this approach and individual carcase tracking so that producers can receive feedback about lean meat yields and eating quality traits of their livestock. This will not only inform individual producers' decisions, but it will also support ongoing productivity and profitability improvements for the long-term benefit of the industry.

 

For producers potential benefits include:

• Improved feedback systems to producers and improved ability to deliver to grid specifications and carcases better meeting market specifications.

• Provide producers with animal health feedback, in the long-term improving the product they are producing 

• Provide individual carcase measurement feedback to producers to link with on farm animal data.

 

For processors potential benefits include:

• Improved disease prevention and traceability

• Improved ability to record individual carcase measures and animal health information to provide feedback to the producer fostering better compliance to grid specifications.

• Use data measured along the chain to inform boning room decisions to enhance and value add to product.

• Ability to provide end-users with eating quality information on MSA graded product

 

For consumers potential benefits include:

• Improved eating quality experience.

• The ability to make informed decisions regarding optimal cooking methods for specific cuts.

• Consistent quality.

 

For SPA, the key is transparent measurement around yield and eating quality with payment systems that will help align goals around the consumers’ needs. It is all about getting industry systems to help us improve what we do on-farm through access to information so the industry can monitor and manage to satisfy the most important person – our consumer.