MSA investigates a ‘Wagyu effect’ on beef eating quality
03 March 2020
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 this year.
Research will look to quantify any possible ‘Wagyu effect’, which is not currently described in the MSA model.
The project 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 understand how it might be incorporated into the MSA model.
MLA Group Manager – Adoption and Commercialisation, Sarah Strachan, said results were expected in mid-2021.
“Any results will go through the due process for all MSA research outcomes in that the MSA R&D committee and MSA beef Taskforce will review the results and implementation options,” she said.
“As the popularity of Wagyu grows in both domestic and international markets, such as the United Arab Emirates, which 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 Wagyus, Bos Indicus F1s, Angus F1s and long-fed purebred Angus animals.
Five primals were collected across the carcase including the striploin, rost biff, outside flat, chuck eye roll and bolar blade, which will be prepared using the grill, roast and yakiniku cooking methods.
