Handbook of Australian Meat 7th Edition AusMeatInternational Red Meat Manual
CONTENTS
> RED MEAT INDUSTRY > AUS-MEAT LANGUAGE BOVINE CARCASE ASSESSMENT SCHEME HELP

(CHILLER ASSESSMENT LANGUAGE)

Chiller Assessment was developed to enable AUS-MEAT accredited Enterprises to assess, grade or class carcases using a uniform set of standards under controlled conditions. The scheme provides a means of describing meat characteristics and of classifying product prior to packaging. These characteristics include the colour of meat and fat, the amount of marbling, eye muscle area, the rib fat and the maturity of the carcase.

Assessments are made by qualified assessors and results are allocated to the carcase and provide a means of (carcase) selection according to individual contract specifications.

The AUS-MEAT Chiller Assessment Language is only available to AUS-MEAT accredited Enterprises, their clients and suppliers.

 

BEEF and VEAL – MEAT COLOUR

Meat Colour is the predominant colour of the rib eye muscle (M. longissimus dorsi). Meat colour (Beef and/or Veal) is assessed on the chilled carcase at the bloomed rib eye muscle area (M. longissimus dorsi) and is scored against the AUS-MEAT colour reference standards.

BEEF MEAT COLOUR

Colours displayed show the darkest colour of each grading and it is a guide only, not a true representation.

1A 1B 1C 2 3 4 5 6 7
Colour darker than the 6 chip

VEAL MEAT COLOUR

Colours displayed show the darkest colour of each grading and it is a guide only, not a true representation.

V1 V2 V3 V4 V5

 

FAT COLOUR

Fat colour is the intermuscular fat lateral to the rib eye muscle. It is assessed on the chilled carcase and scored against the AUS-MEAT fat colour reference standards. Fat colour is assessed by comparing the intermuscular fat colour lateral to the M. longissimus dorsi and adjacent to the M. iliocostalis and is scored against the AUS-MEAT Fat Colour reference standards.

Colours displayed show the darkest colour of each grading and it is a guide only, not a true representation.

0 1 2 3 4 5 6 7 8 9
Colour darker than the 8 chip
 

MARBLING

The AUS-MEAT Marbling system provides an indication of the amount of marbling in beef. The MSA marbling system provides an additional indication of the fineness of distribution and the size of marbling pieces. AUS-MEAT Marbling reference standards and MSA marbling reference standards can be used in harmony to provide more detail about the product.

Marbling is the fat that is deposited between muscle fibres of the M. longissimus dorsi muscle. Marbling is assessed and scored against the AUS-MEAT Marbling reference standards.

Marbling is an assessment of the chilled carcase and scored by comparing the proportion of marble fat to meat at the surface of the assessment site which lies within the M. longissimus dorsi boundary. Marbling is assessed against the proportion of marbling to meat depicted in the Marbling reference standards.

Chiller Assessors who assess marbling above marbling score 6 must hold a high marbling endorsement as well as holding the standard Chiller Assessment qualification.

 

RIB FAT MEASUREMENT

(SUBCUTANEOUS RIB FAT MEASUREMENT)

Subcutaneous Rib Fat measurement is a measurement in millimeters of the thickness of subcutaneous fat at a specified rib.

TOTAL RIB FAT MEASUREMENT

Total Rib Fat measurement is a measurement in millimetres of the thickness of subcutaneous fat and intermuscular fat at the specified rib.

 

CARCASE MATURITY

Maturity is an estimation of the development of a Beef carcase determined by the degree of ossification of the dorsal spinous processes of the vertebrae, the fusing of the vertebrae, and the shape and colour of the rib bones.

Maturity image examples are MSA Standards