PRODUCERS can now use the Meat Standards Australia (MSA) Index to closely track how changes to their production systems impact the eating quality of their cattle.
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The new index was created to help producers understand the direct impact of decisions relating to genetic traits, breed composition and animal management on eating quality so they can more consistently meet market specifications.
MSA manager Richard Lower said the index represented an "enhancement" rather than a change to MSA, with MSA standards for livestock and grading unaltered.
"MSA currently predicts an eating quality score for 39 major cuts in the carcase, using measurements collected by qualified MSA graders," he said.
"The MSA Index is a weighted average of these scores, using the most common cook method for each cut.
"It only takes into consideration the factors controlled by a producer, making it a standard national calculation regardless of processor or location.
"Prior to the index, producers had to keep track of all the variable factors that impact on eating quality, such as marbling, hump height, ossification, sex and hot standard carcase weight.
"Now these are all rolled into a single numerical figure - the MSA Index."
Producers are not required to do anything different on-farm to prepare cattle and consign them for MSA.
The only difference is they'll now receive an MSA Index score for each carcase that meets the minimum requirements for MSA grading.
n Visit www.mla.com.au
