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Disease and Defect Condition Recording and Reporting Data Set
Disease and Defect Condition Recording and Reporting Data Set (In development - Version 2)
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Information
Attributes
Data Attribute Edit
Tag
Attribute Guid
Attribute Name
Authority Code (for common use attributes the 'rmscc' code is used.)
ausmeat
ABR
AUS-MEAT
BIC
DAWE
GS1
ISC
LPA
MLA
MSA
NFAS
NLIS
RMSCC
State
UN/EDIFACT
Attribute
Purpose (short)
Format
Value Source
Measured
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.
Validation Method
None
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.
RegEx
AKAs
Description or explanation
Maturity scoring provides a scale for the assessment of physiological age of beef carcase. The term, ossification, refers to the cartilage turning to bone in the spinous processes in three sections along the backbone - sacral (tail), lumbar (loin) and thoracic (head). The process starts in the sacral region in the form of red spots and as the process increases, turns to hard, yellow bones. The shape and colour of the rib bones are also used to determine maturity. Maturity is measured in standardized increments with the lowest being 100 and the highest being 590. MSA grading systems uses Maturity score as one of the measurements to determine the eating quality outcome of a Carcase.
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