Meat Standards Australia (MSA) was developed by the Australian red meat industry with the aim of improving the eating quality and consistency of beef and sheepmeat. The system is based on almost 800,000 consumer taste tests, which were done by more than 114,000 consumers from 11 countries. MSA grading takes into account all factors that affect eating quality, from paddock to the plate.
On the 15th of February, Beef Central posted the first in a series of articles marking the 20th anniversary of the Meat Standards Australia program, which launched in 1998. The first article looks at how the beef industry changed in the 1990s (due to the need to address product quality issues) and the groundbreaking research that led to the formation of the MSA as we know it today.
This article delves into history of MSA, its first serious consumer tests, how MSA established their grade standards, the key questions that arose for meat scientists, MSA pathways (representing criteria that need to be met for beef to be accepted) and more.