1. A PACCP approach to grading Buenos Aires September 2008

2. MLA - Meat Industry Strategic Plan 1995 Meat Industry Strategic Plan –3 of the 6 initiatives focus on development of better description and marketing systems which would provide a consistent beef eating experience to the consumer

3. The MSA Concept Previous meat grading systems based on carcass traits resulted in a poor prediction of palatability MSA uses the concept of PACCP to predict palatability (PACCP - Palatability Analysis of Critical Control Points)

4. The need for TQM Declining consumption Declining prices Declining profitability Carcass description schemes that had little power to predict palatability An average and variable product quality

5. Domestic Beef Consumption

6. Consumer perception of beef X X 38% - beef quality problems X X 57% - problems selecting tender beef X X 81% - Considered that price was no indicator X X Little relationship between appearance and eating quality BUT WOULD BUY AND PAY MORE IF SATISFIED

7. Meat Standards Australia A Meat and Livestock Australia (MLA) initiative MSA is a product grading scheme focused on satisfying the consumer MSA uses a TQM approach to grading

8. Meat Standards Australia Conception Consumption Genetics Nutrition/environment Pre-slaughter factors Post-slaughter factors Chilling Processing/value adding Cooking Consumer Feedback Critical Control Points