RMSCC
Home
Projects
Industry Projects
Supply Chain
Information Standards
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
Information
Standards Development
Supply Chain
Industry Software
Data Attributes
Message Types
Data Authorities
Glossary
DFD Glossary
Documents and Reports
About
Committee Composition
Mission and Vision
Core Principles
Working Groups
20-Year History
Contact
Submit Standard Proposal
Home
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 - 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
Description or explanation
Meat Colour is the predominant colour of the rib eye muscle (M.longissimus dorsi). Meat Colour (Beef and/or Veal) is assessed on the chilled Carcase at the bloomed rib eye muscle area (M.longissimus dorsi) and is scored against the AUS-MEAT colour reference standards.
Below is the Value List that apply to this Attribute.
Order
Value
Desc
1
V1
V1 - Veal Meat Colour
2
V2
V2 - Veal Meat Colour
3
V3
V3 - Veal Meat Colour
4
V4
V4 - Veal Meat Colour
5
V5
V5 - Veal Meat Colour