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Description or explanation
Marbling is the fat deposited between muscle fibres (intramuscular fat). Marbling is assessed on the chilled carcase at the M.longissimus dorsi muscle and scored against the AUS-MEAT/MSA Marbling reference standards. The AUS-MEAT Marbling system provides an indication of the amount of marbling in beef measured from 0 (least) to 6 (most). AUS-MEAT Marbling is assessed against the proportion of marbling to meat depicted in the Marbling reference standards. Chiller Assessors who assess AUS-MEAT marbling above marbling score 6 must hold a high marbling endorsement as well as holding the standard Chiller Assessment qualification.
Below is the Value List that apply to this Attribute.
Order
Value
Desc
1
0
0 - AUS-MEAT Marbling
2
1
1 - AUS-MEAT Marbling
3
2
2 - AUS-MEAT Marbling
4
3
3 - AUS-MEAT Marbling
5
4
4 - AUS-MEAT Marbling
6
5
5 - AUS-MEAT Marbling
7
6
6 - AUS-MEAT Marbling
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