MSA INVESTIGATES A ‘WAGYU EFFECT’ ON BEEF EATING QUALITY
Meat Standards Australia (MSA) research aiming to evaluate a potential ‘Wagyu effect’ on beef eating quality is going international, with consumer sensory testing scheduled to take place in the Middle East later in the year. Research now underway will look to quantify any possible ‘Wagyu effect’, which is not currently described in the MSA model. The project that will involve sensory testing with more than 2,600 consumers across Australia and the Middle East. If an ‘effect’ is confirmed, this project aims to quantify it and how it might be incorporated into the MSA model. MLA Group Manager – Adoption and Commercialisation, Sarah Strachan, said results were expected in 2021. Any results will go through the due process for all MSA research outcomes in that the MSA R & D committee and the MSA Beef Taskforce will review the results and implementation options. “As the popularity of Wagyu grows in both domestic and international markets, such as the United Arab Emirates, which Striploin will be prepared for sampling as Yakiniku, Grilling, Shabu Shabu cook methods and a mix of products going to Australia and Middle East for sensory testing.
FOR MORE INFORMATION, CONTACT 1800 111 672 msaenquiries@mla.com.au
has been identified as an emerging Wagyu market, it’s becoming more and more important to understand what makes it unique.
The ability to accurately describe the eating quality potential of a product enables brand owners to market their brand story and eating quality claims with confidence. The project involves 72 head comprising purebred Wagyu, Bos Indicus F1s, Angus F1s and long-fed purebred Angus animals. Five primals were collected across the carcase including the striploin, roast biff, outside flat, chuck eye roll and bolar blade, which will be prepared using the grill, roast and yakiniku cooking methods.
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THE AUSTRALIAN WAGYU UPDATE - ISSUE 74
