Meat Standards Australia in Western Australia K. Thomson September 2010
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Meat Standards Australia in Western Australia
K. Thomson
September 2010
• Uses critical control point approach to manage & predict eating quality
• Identifies eating quality of individual muscles
• Identifies product will not meet minimum eating quality standards
Meat Standards Australia
1. Overview - WA MSA
• 2009/10 > 1 million head graded• 17.3% of cattle graded, 87.4% met MSA specs• 2004/05 grading % WA = 40%, NSW = 8% & QLD = 6%
Source: MSA
2. WA MSA Compliance
Source: MSA database
2008-2009
0
2
4
6
8
10
1 3 4 5 6 7 8 9
Reason for ungrade
% of
cattl
e ung
rade
d
WA
National
Grade Code Key
9. Hide puller damage
8. Outside AUSMEAT specifications
7. Miscellaneous
6. Fails company specifications
5. Meat colour 1A or greater than 3
4. pH greater than 5.70
3. Fat distribution
1. Fat depth
Source: MSA database
2. WA Compliance 2008/09
2. pH & meat colour
High pH ‘dark cutting’ = lower eating quality
- High water holding capacity= less juicy
- Increased bacterial growth = reduced shelf life
- Cooking inconsistencies and reducedtenderness
3. The cost of non-compliance
4. Fixing dark cutting
Its all about muscle glycogen! Glycogen levels are determined on farm
Nutrition
Nutrition:• Fill the bucket up
Management:• Stop it leaking
Handling Stress
Time offfeed
MUSCLE MUSCLE GLYCOGENGLYCOGEN
Mixing Stress
What is required to fill up the bucket?
Weight gain of 0.8 to 1.0kg/day
= high quality pasture (>10.0MJ/kg DM)
or= additional supplementation
MetabolisableEnergy
MuscleGlycogen
4. Fixing dark cutting
4. Fixing dark cuttingDigestibility decline of annual grasses and clovers
in a Mediterranean climatesource: M. Hyder, DAFWA
What are the causes of our dark cutting issues? • Are we trying to beat the end of the season & overestimating
pasture quality?
4. Fixing dark cutting
50%
55%
60%
65%
70%
75%
80%
1 Oct 22 Oct 12 Nov 3 Dec
Dry
Mat
ter
Dig
esti
bili
ty (
%)
Kojonup
Harvey
Moora
What are the causes of our dark cutting issues? • Are we trying to beat the end of the season &
overestimating pasture quality?
• Are we constrained by our production systems?– Constraints - calving time, growing season etc.– Industry integration
• Are we measuring our performance appropriately?
4. Fixing dark cutting
Maximising compliance in 2010 • Action is required now to reduce dark cutting:
– Develop feed budgets & identify cost-effective finishing strategies – Can you achieve the product with your production system?
– Pastures – When has digestibility reached critical points (<70%)
– Achieve required growth rates – Are you weighing?– Manage cattle to minimise stress (time of feed, handling
& mixing)
4. Fixing dark cutting
Thank you
http://www.mla.com.au
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