Four key factors
Let’s take a closer look at four of the key factors and see how they contribute to MSA quality.
- Cut and cooking method
- Marbling (beef)
- Ultimate pH (beef)
- Ageing
Click on each of the factors to learn more, then click Next to return to the home page.
Cut and cooking method
The individual cut of meat will affect its eating quality. This is due to the levels of connective tissue present and the purpose of that muscle in the live animal.
For example, a topside is a locomotive muscle in a live animal. It has a large amount of connective tissue and is tougher when eaten. The tenderloin is a structural muscle with little connective tissue, which makes it a more tender cut.
Certain cuts will also react differently to different cooking methods, resulting in different eating quality scores for one cut across multiple cooking methods.
Therefore MSA provides recommended cooking methods for each cut.
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Marbling (beef)
Marbling is represented as flecks of fat randomly deposited within the muscle. It has a positive effect on the juiciness and flavour aspects of eating quality.
MSA beef grading scores marbling from 100 to 1190, in increments of 10. This score is based on the amount and distribution of marbling throughout the eye muscle.
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This image shows the AUS-MEAT and MSA Marbling Standards used during beef grading.
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What is pH?
pH is a measure of the acid or alkaline level of the meat. Just as you might measure the acidity of the soil for optimum growth and productivity, MSA measures the acid level of the meat to ensure eating quality. MSA accredited graders measure the pH of the carcase at grading using a pH meter. This measurement is known as the ultimate pH. pH can be measured on a scale from 0, which is very strong acid, to 14, which is very strong alkaline.
The good news is that high pH meat can be prevented, and its worth it. By improving handling and care in marketing livestock, there are other benefits such as:
- reduced brusing
- improved animal welfare
- reduced weight loss
Why is high pH meat a problem?
MSA research has found beef with pH levels above 5.70 to be of lower and more variable eating quality. Accordingly 5.70 has been set as the maximum pH level for MSA grading. In line with eating quality, a slight adjustment is made within the acceptable 5.30 - 5.70 range, as shown in the table below.
| Eye round | ||
| pH reading | MSA score | MSA grading |
| 5.40 | 46 | 3 |
| 5.55 | 46 | 3 |
| 5.72 | 45 | Ungrade |
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Ageing
Ageing is a process that occurs when muscle fibres on meat are slowly broken down by enzyme action. This can result in a more tender product. It occurs at the same rate in either vacuum packaging (wet ageing) or on the bone (dry ageing).
MSA requires a minimum 5 days ageing on all beef and sheepmeat product before it can be sold to the final consumer. Improvements in beef eating quality are also calculated up to 60 days. This information can be found on a carton label.
Note: Meat does not age when frozen.
Drag the slider from left to right to see how the muscle fibres of a piece of beef break down during the ageing process, then click the Close button to return to the main screen.
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Note: Not all cuts will benefit from extended periods of ageing.