AUS-Meat Australian Bovine Carcass Assessment Scheme was
developed to enable AUS-Meat Accredited Enterprises to assess, grade
or class carcasses using a uniform set of standards under controlled
conditions.
The AUS-Meat Australian Bovine Carcass Assessment Scheme provides a
means of describing meat characteristics and classifying product
prior to packing or distribution.
These characteristics include the color of the meat and fat, the
amount of marbling, the eye muscle area, the fat depth and the
maturity of the carcass. Each characteristic is evaluated
separately, at a specific site, under controlled conditions. The
Assessments are made by qualified Assessors who are regularly
checked to confirm accuracy and technique.
Results of Assessments are allocated to the carcass and provide a
means of carcass selection according to individual contract
specifications, grading schemes, or brand requirements.
The program is underpinned by an AUS-Meat approved Quality
Management System, which is independently audited by AUS-Meat.
1. Marbling (Intramuscular fat) (MB)
Marbling is the fat that is deposited between individual muscle
fibers of the Longissimus Dorsi muscle. It is assessed and scored
against the AUS-Meat Marbling Reference Standards.
Marbling is an assessment of the chilled carcass and scored by
comparing the proportion of Marbling Fat to meat at the surface of
the assessment site which lies within the M. logissimus dorsi
boundary. Marbling is assessed against the proportion of marbling to
meat depicted in the Marbling Reference Standards.
Where a marbling assessment score falls between two Standards, the
lower score of the two scores is assigned.
Marbling Reference Standards
2. Meat Color (MC)
Meat color is the color of the rib eye muscle (M. longissimus
dorsi). It is assessed on the chilled carcass and scored against the
AUS-Meat Meat Color Reference Standards in that area of the M.
longissimus dorsi that displays the predominant color. Where there
is no clearly predominant color, the darkest significant color is
assessed and scored accordingly.
Where a meat color score falls between two of the Reference
Standards, the number corresponding to the darker of the Reference
Standards is assigned to the carcass.
Meat Color Standards
3. Fat Color (FC)
Fat color is the color of Intramuscular fat lateral to the rib
eye muscle. It is assessed on the chilled carcass and scored against
the AUS-Meat Fat Color Reference Standards. Fat color is assessed by
comparing the Intramuscular fat color lateral to the M. longissimus
dorsi and adjacent to the M. iliocostalis with the Reference
Standards.
Where a fat color score falls between two of the Reference
Standards, the number corresponding to the more yellow of the
Reference Standards is assigned to the carcass.
Fat Color Standards
4. Eye Muscle Area (EMA)
Eye muscle area is the area of the surface of the M. longissimus
dorsi at the ribbing site and is calculated in Square Centimeters.
Eye muscle area may be measured at the 10th, 11th, 12th or 13th rib.
Eye muscle area is measured manually using a plastic grid. The grid
is placed over the M. longissimus dorsi and the number of square
centimeters in the eye muscle boundary are counted.
Eye Muscle Area Measurement
5. Rib Fat Measurement
a. Subcutaneous Rib Fat Measurement (RF)
Subcutaneous Rib Fat Measurement is a measurement in millimeters of
the thickness of subcutaneous fat at a specified rib.
b. Total Rib Fat Measurement (TRF)
Total Rib Fat Measurement is a measurement in millimeters of the
thickness of subcutaneous fat and inter-muscular fat at a specified
rib.
Rib Fat Measurement
6. Carcass Maturity (OM)
Maturity is an estimation of the development of a carcass
determined by the degree of ossification of the dorsal spinous
processes of the vertebrae, the fusing of vertebrae, and the shape
and color of the rib bones.
