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Meat Standards Australia as an Innovation in the Australian Beef Production and Marketing System AgEcon
Griffith, Garry R.; Thompson, John M.; Polkinghorne, Rod; Gunner, Richard.
Variable eating quality was identified as a major contributor to declining Australian beef consumption in the early 1990s. The primary issue was the inability to predict the eating quality of cooked beef before consumption. A R&D program funded by industry and Meat and Livestock Australia investigated the relationships between critical control points along the supply chain, cooking methods and beef palatability. These relationships were underpinned by extensive consumer taste panels. Out of this R&D grew the Meat Standards Australia (MSA) voluntary meat grading system which aimed at predicting consumer palatability scores of cooked beef. Quality was defined on the basis of one of four grades. The grading model predicts consumer scores for 135 ‘cut...
Tipo: Conference Paper or Presentation Palavras-chave: Agribusiness; Agricultural and Food Policy; Farm Management; Food Consumption/Nutrition/Food Safety; Marketing; Production Economics; Research Methods/ Statistical Methods.
Ano: 2010 URL: http://purl.umn.edu/100471
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