Agricultural
Quality Assessment Division
QAD 614 Procedure
Marketing
1400 Independence Avenue SW, Stop 0258
August 31, 2018
Service
Washington, DC 20250
Page 1 of 3
ORGANOLEPTIC EXAMINATION
Purpose
This instruction defines policies and procedures for organoleptic examination of products.
Policy
All certified product shall be examined for condition requirements at the time of initial
certification and as necessary at each subsequent stage of processing. It is the responsibility of
the applicant to ensure products are received, presented, and maintained in excellent condition
through all stages of production.
I. Procedures for Red Meat
Products found to be in less than excellent condition at any time shall be rejected and ineligible
for reentry into certified product programs. Products may not be trimmed or otherwise
reconditioned in any fashion to meet excellent condition requirements.
A. Excellent Condition Requirements
The exposed lean and fat surfaces of fresh chilled meat (not previously frozen) in excellent
condition are of a color and bloom normally associated with the class, grade, and cut of meat and
typical of meat that has been properly stored and handled. Cut surfaces and naturally exposed
lean surfaces shall show nor more than slight darkening or discoloration due to dehydration,
aging, and/or microbial activity. The fat shall show not more than very slight discoloration due
to oxidation or microbial activity. No odors foreign to fresh meat shall be present. Change in
color and odors characteristically associated with vacuum packaged meat in excellent condition
shall be acceptable.
Also, product shall show no evidence of freezing, defrosting, or mishandling. Meat that has been
properly palletized and stored shall not exhibit excessive purge. Changes in color, odors, and
textures characteristically associated with meats in excellent condition that have been processed
using recognized pathogen intervention or vacuum-packaging methods are acceptable. Beef
must be maintained in excellent condition through processing, storage, and transit.
B. Condition Scores
Condition is sometimes described by assigning condition scores to cuts of meats. These scores
are helpful in developing consistency among grading personnel as well as members of industry.
Please keep in mind that these scores are subjective since they are determined organoleptically.
A plus (+) or minus (-) may be used to more accurately describe the appropriate score.
1 = Excellent Condition – Freshly Slaughtered Beef
Meat is typical of freshly slaughtered beef. Lean is warm and pliable and there is no
evidence of dehydration or discoloration of lean or fat surfaces.
