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|Title:||Evolution of the Meat Standards Australia (MSA) beef grading scheme||Contributor(s):||Polkinghorne, R (author); Thompson, John Mitchell (author); Watson, R (author); Gee, A (author); Porter, M (author)||Publication Date:||2008||DOI:||10.1071/EA07177||Handle Link:||https://hdl.handle.net/1959.11/2688||Abstract:||The Australian Beef Industry identified variable eating quality as a major contributor to declining beef consumption in the early 1990s and committed research funding to address the problem. The major issue was the ability to predict the eating quality of cooked beef before consumption. The Meat Standards Australia (MSA) program developed a consumer testing protocol, which led to MSA grading standards being defined by consumer score outcomes. Traditional carcass grading parameters proved to be of little value in predicting consumer outcomes. Instead a broader combination of factors forms the basis of an interactive prediction model that performs well. The grading model has evolved from a fixed parameter 'Pathway' approach, to a computer model that predicts consumer scores for 135 'cut by cooking method' combinations for each graded carcass. The body of research work conducted in evaluating critical control points and in developing the model predictions and interactions has involved several Australian research groups with strong support and involvement from the industry.||Publication Type:||Journal Article||Source of Publication:||Australian Journal of Experimental Agriculture, 48(11), p. 1351-1359||Publisher:||CSIRO Publishing||Place of Publication:||Melbourne, Australia||ISSN:||0816-1089||Field of Research (FOR):||070299 Animal Production not elsewhere classified||Peer Reviewed:||Yes||HERDC Category Description:||C1 Refereed Article in a Scholarly Journal||Other Links:||http://nla.gov.au/anbd.bib-an25950952||Statistics to Oct 2018:||Visitors: 190
|Appears in Collections:||Journal Article|
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