Current usage and future development of the Meat Standards Australia (MSA) grading system

Australian Journal of Experimental Agriculture

Volumn 48, Issue 11, 2008, Pages 1459-1464

  Polkinghorne, R ^a   Watson, R ^b   Thompson, J M ^c   Pethick, D W ^d  

^a Marrinya Agricultural Enterprises   (Australia)

^b UNIVERSITY OF MELBOURNE   (Australia)

^c UNIVERSITY OF NEW ENGLAND   (Australia)

^d MURDOCH UNIVERSITY   (Australia)

Author keywords

Beef grading; Beef quality; Value based pricing

Indexed keywords

CATTLE; CONSUMPTION BEHAVIOR; FOOD QUALITY; GLOBAL ECONOMY; LIVESTOCK FARMING; MARKETING; MEAT; STANDARD (REFERENCE);

AUSTRALASIA; AUSTRALIA;

BOS;

EID: 54049133278     PISSN: 08161089     EISSN: None     Source Type: Journal    
DOI: 10.1071/EA07175     Document Type: Review

References (11)

1. Dart C, Griffiths G, Rodgers H, Thompson J (2008) The aggregate economic benefits at the wholesale level from the adoption of Meat Standards Australia. First estimates. Australasian Agribusiness Review 16, in press.
2. Hwang IH, Polkinghorne R, Lee JM, Thompson JM (2008) Demographic and design effects on beef sensory scores given by Korean and Australian consumers. Australian Journal of Experimental Agriculture 48, 1387-1395.
3. Miller RK, Taylor JF, Sanders JO, Lunt DK, Davis SK, Turner JW, Savell JW, Kallel F, Ophir J, Lacey RE (1996) Methods for improving beef tenderness. In 'Proceedings of the 49th Annual Reciprocal Meat Conference. Vol. 49'. p. 106.
4. Park BY, Hwang IH, Cho SH, Yoo YM, Kim JH, Lee JM, Polkinghorne R, Thompson JM (2008) Effect of carcass suspension and cooking method on the palatability of three beef muscles as assessed by Korean and Australian consumers. Australian Journal of Experimental Agriculture 48, 1396-1404.
5. Polkinghorne R (2005) Does variation between muscles in sensory traits preclude carcass grading as a useful tool for consumers? In 'Proceedings of 51st International Congress of Meat Science and Technology, 7-12 August 2005, Baltimore, USA'. p. 4.
6. Polkinghorne R (2006) Implementing a palatability assured critical control point (PACCP) approach to satisfy consumer demands. Meat Science 74, 180-187. doi: 10.1016/j.meatsci.2006.05.001
7. Polkinghorne R, Philpott J, Gee A, Doljanin A, Innes J (2008) Development of a commercial system to apply the Meat Standards Australia grading model to optimise the return on eating quality in a beef supply chain. Australian Journal of Experimental Agriculture 48, 1451-1458.
8. Shackelford SD, Wheeler TL, Koohmaraie M (2005) On-line classification of US Select beef carcasses for longissimus tenderness using visible and near-infrared reflectance spectroscopy. Meat Science 69, 409-415. doi: 10.1016/j.meatsci.2004.08.011
9. Thompson JM, Polkinghorne R, Hwang IH, Gee AM, Cho SH, Park BY, Lee JM (2008) Beef quality grades as determined by Korean and Australian consumers. Australian Journal of Experimental Agriculture 48, 1380-1386.
10. Watson R, Polkinghorne R, Thompson JM (2008a) Development of the Meat Standards Australia (MSA) prediction model for beef palatability. Australian Journal of Experimental Agriculture 48, 1368-1379.
11. Watson R, Gee A, Polkinghorne R, Porter M (2008b) Consumer assessment of eating quality - development of protocols for Meat Standards Australia (MSA) testing. Australian Journal of Experimental Agriculture 48, 1360-1367.