Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Quality Control01:05

Quality Control

2.2K
Quality control is one of the three cyclical quality assurance activities that help keep a system under statistical control. Typical quality control activities include creating quality control charts, conducting proficiency testing, and documenting and archiving results.
Quality control helps track data, visualize trends, and identify variations, making it easier to detect deviations that may affect the accuracy of an analysis. One way to do this is by generating a quality control chart, which...
2.2K
Quality Assurance01:19

Quality Assurance

2.0K
Quality assurance is the overarching term used to describe the activities employed to ensure the proper performance of a system. These activities can be classified into three categories: quality control, quality assessment, and internal corrective measures. Typically, these activities work cyclically: quality control is performed before and during the analysis, while quality assessment occurs during and after the investigation. Internal corrective measures are implemented based on the findings...
2.0K
Quality of Water01:19

Quality of Water

557
In concrete preparation, the quality of water is paramount as it affects the strength and durability of the concrete. Potable water is usually preferred; however, it must not have excessive sodium or potassium to prevent compromising the concrete's integrity. Water quality is typically evaluated based on impurities such as dissolved solids, chlorides, and sulfates, and its pH value is ideally between 6 and 8. Even slightly acidic natural water may be acceptable unless it contains harmful...
557
Standard Enthalpy of Formation02:37

Standard Enthalpy of Formation

49.2K
Enthalpy changes are typically tabulated for reactions in which both the reactants and products are at the same conditions. A standard state is a commonly accepted set of conditions used as a reference point for the determination of properties under other different conditions. For chemists, the IUPAC standard state refers to materials under a pressure of 1 bar and solutions at 1 M and does not specify a temperature. Many thermochemical tables list values with a standard state of 1 atm. Because...
49.2K
Standard Electrode Potentials03:02

Standard Electrode Potentials

50.1K
On comparing the reactivity of silver and lead, it is observed that the two ionic species, Ag+ (aq) and Pb2+ (aq), show a difference in their redox reactivity towards copper: the silver ion undergoes spontaneous reduction, while the lead ion does not. This relative redox activity can be easily quantified in electrochemical cells by a property called cell potential. This property is commonly known as cell voltage in electrochemistry, and it is a measure of the energy which accompanies the charge...
50.1K
Measurement: Standard Units03:38

Measurement: Standard Units

79.5K
Every measurement provides three kinds of information: the size or magnitude of the measurement (a number), a standard of comparison for the measurement (a unit), and an indication of the uncertainty of the measurement. While the number and unit are explicitly represented when a quantity is written, the uncertainty is an aspect of the errors in the measurement results.
79.5K

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Sensory Evaluation of High-Marbling Beef Cuts by Australian and Middle Eastern Consumers.

Food science of animal resources·2026
Same author

Sensory Evaluation of High-Marbling Beef Cuts by Australian and Middle Eastern Consumers.

Food science of animal resources·2026
Same author

Fresh Pork Quality Assessment by NIRS and NMR: Predicting Eating Quality and Elucidating Relationships with Key Chemical Components.

Animals : an open access journal from MDPI·2025
Same author

Challenges in Applying Multimodal Imaging Technologies to Quantify In Vivo Glycogen and Intramuscular Fat in Livestock.

Foods (Basel, Switzerland)·2025
Same author

The Impact of Genetic and Non-Genetic Factors on Lamb Loin Shear Force.

Animals : an open access journal from MDPI·2024
Same author

Feedlot Factors Influencing the Incidence of Dark Cutting in Australian Grain-Fed Beef.

Animals : an open access journal from MDPI·2022

Related Experiment Video

Updated: Jan 29, 2026

Author Spotlight: Improving Beef Cattle Nutrition and Production with a Focus on Feed Efficiency and Meat Quality Traits Through Advanced Biochemical and Molecular Assays
07:46

Author Spotlight: Improving Beef Cattle Nutrition and Production with a Focus on Feed Efficiency and Meat Quality Traits Through Advanced Biochemical and Molecular Assays

Published on: July 12, 2024

1.0K

The Meat Standards Australia Index indicates beef carcass quality.

P McGilchrist1, R J Polkinghorne1, A J Ball2

  • 11School of Environmental and Rural Science,University of New England,Armidale,NSW 2350,Australia.

Animal : an International Journal of Animal Bioscience
|February 7, 2019
PubMed
Summary

The Meat Standards Australia (MSA) Index helps producers assess beef eating quality by standardizing carcass traits. This index accurately predicts carcass quality, aiding in management and genetic improvement for better beef production.

Keywords:
carcass eating qualitymuscle distributionmuscling scoreproducer feedback

More Related Videos

The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying
09:07

The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying

Published on: March 14, 2018

9.9K
Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat
09:30

Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat

Published on: April 26, 2013

13.4K

Related Experiment Videos

Last Updated: Jan 29, 2026

Author Spotlight: Improving Beef Cattle Nutrition and Production with a Focus on Feed Efficiency and Meat Quality Traits Through Advanced Biochemical and Molecular Assays
07:46

Author Spotlight: Improving Beef Cattle Nutrition and Production with a Focus on Feed Efficiency and Meat Quality Traits Through Advanced Biochemical and Molecular Assays

Published on: July 12, 2024

1.0K
The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying
09:07

The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying

Published on: March 14, 2018

9.9K
Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat
09:30

Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat

Published on: April 26, 2013

13.4K

Area of Science:

  • Animal Science
  • Food Science
  • Agricultural Economics

Background:

  • Producer feedback on beef carcass quality is crucial for improving meat production.
  • The Meat Standards Australia (MSA) Index was developed to reflect carcass quality variations influenced by producer-controlled factors.
  • Standardization of processor impacts allows for consistent MSA Index comparisons across diverse regions, breeds, and timeframes.

Purpose of the Study:

  • To quantify the cut weight distribution of 39 MSA cuts in beef carcasses.
  • To evaluate the accuracy of the MSA Index using different muscling lines and cut selections.
  • To establish the MSA Index as a reliable tool for producers to assess and manage predicted carcass eating quality.

Main Methods:

  • Collected data from 40 Angus steers from low, high, and myostatin muscling lines.
  • Processed carcasses to determine the weight distribution of 39 trimmed MSA cuts.
  • Calculated the MSA Index using actual muscle percentages, average values from muscling lines, and subsets of commercially important cuts.

Main Results:

  • No significant difference in MSA cut distribution was found between low and high muscling lines.
  • Nine specific cuts showed significant differences in distribution from the myostatin line.
  • The MSA Index calculated using actual muscle percentages closely correlated with the index using average values (R²=0.99).
  • An index based on the four most commercially important cuts showed high correlation with the full 39-cut index (R²=0.98).

Conclusions:

  • The MSA Index accurately predicts beef carcass eating quality based on producer-influenced factors.
  • The index can be reliably calculated using a subset of key cuts, simplifying its application.
  • The MSA Index serves as a valuable tool for benchmarking and tracking eating quality trends throughout the beef supply chain.