Meat and Fat Colour
BOVINE CARCASE ASSESSMENT SCHEME
(CHILLER ASSESSMENT LANGUAGE)
Chiller Assessment was developed to enable AUS-MEAT accredited Enterprises to assess, grade or class carcases using a uniform set of standards under controlled conditions.
The scheme provides a means of describing meat characteristics and of classifying product prior to packaging. These characteristics include the colour of meat and fat, the amount of marbling, eye muscle area, the rib fat and the maturity of the carcase.
Assessments are made by qualified assessors and results are allocated to the carcase and provide a means of (carcase) selection according to individual contract specifications.
The AUS-MEAT Chiller Assessment Language is only available to AUS-MEAT accredited Enterprises, their clients and suppliers.
BEEF and VEAL – MEAT COLOUR
BEEF MEAT COLOUR
VEAL MEAT COLOUR
Colours displayed show the darkest colour of each grading and it is a guide only, not a true representation.
Share this page