What is it about?
The Meat Standards Australia (MSA) grading scheme has the ability to predict beef eating quality for each ‘cut × cooking method combination’ from animal and carcass traits such as sex, age, breed, marbling, hot carcass weight and fatness, ageing time, etc. This methodology works in many different countries.
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Perspectives
Such an eating quality guarantee system is likely to generate economic benefits to be shared along the beef supply chain from farmers to retailors, as consumers are willing to pay more for a better quality product. An international foundation has been created to reach this objective.
Jean-Francois HOCQUETTE
Institut National de la Recherche Agronomique
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This page is a summary of: Review: The variability of the eating quality of beef can be reduced by predicting consumer satisfaction, animal, April 2018, Cambridge University Press,
DOI: 10.1017/s1751731118000605.
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