Case/Carton Labels (barcodes)
Carcase Tickets (barcodes)
Pallet Labels - Domestic single product (barcodes)
Pallet Labels - Domestic multiple products (barcodes)
Pallet Labels - Export single product (barcodes)
Pallet Labels - Export multiple products (barcodes)
Disease and Defect Condition Recording and Reporting Data Set
Disease and Defect Condition Recording and Reporting Data Set (In development - Version 2)
Plant Bovine Slaughter Export Industry Standard Data Set
Objective Measurement Technology Metadata Standard
Global Identification Number for Samples of Analysis (GINSA)
Certificate of Analysis GDTI Use Case
Documents and Reports
Mission and Vision
Submit Standard Proposal
Data Attribute Edit
Authority Code (for common use attributes the 'rmscc' code is used.)
Recorded - Transfered usually manually from paper or other source into a system
Measured - Either directly or indirectly from recorded form a measured value.
Created - System created
Calculated - Calculated value form dependency
Grouping tag - Used in the JSON payload for strucuture and grouping.
None - No supply chain valdiation is known.
Registry (RMSCC) - Validation is programmatically available from RMSCC.
Registry (Authority) - Validation is programmatically available from the Attribute Authority
Registry (3rd party) - Validation is programmatically available from a 3rd party.
Check Digit - Limited validation is available through the use of a check digit.
Description or explanation
Correct packaging of red meat is crucial to the overall quality and shelf life of the product, which in turn affects the return to the customer/importer. The polythene covering (sheet or bag) must be a size to adequately secure the meat content for exposure to outer contamination or freezer damage.
Below is the Value List that apply to this Attribute.
Meat cut has been individually wrapped in an approved material such as sheet, stock netting or bag. Commonly used on larger primal cuts.
Product is packed into a carton containing two or more layers of meat with each layer separated by an approved material. Layer packed meat is most commonly used to layer small cut items e.g. flank steaks or backstraps
Indicates the meat has been packed in a single bag or covering and contains two or more cut items. This method is most commonly used for small and medium sized primal cut items e.g. chuck tenders or lamb racks.
Meat is packed into an open container or tray, and covered with a film. This is mainly used in smaller primal cuts or portioned meat.
Involves the removal of air and oxygen from the packaging. This creates a vacuum and assists in product preservation. The meat quality can improve due to the lack of oxygen around the meat that promotes bacterial growth.
MODIFIED ATMOSPHERE PACKED
Packs that are wrapped are are flushed with gases to remove oxygen. The gases help preserve meat quality and shelf life by restricting bacteria growth.