Farmsoft quality control

Meat quality control app

Meat QC for abattoirs, boning rooms and meat packers: carcass chilling, pH, colour, fat, trim, weights, labels and micro results recorded per carcass, carton and pallet – linked to traceability and export documents.

Watch the video & book a demo QC app overview (PDF)

AI assisted defect scoring from photos

Live results visible to office, sales and suppliers

PDF QC report e-mailed automatically

100% of inspections linked to lot traceability

Meat quality checks

Test	Measured as
Carcass chilling	deep-muscle °C against the chilling regime
Ultimate pH	pH ≤ 5.70 (MSA); higher indicates dark cutting
Meat and fat colour	chart score
Trim and fat cover	mm against cut spec
Carton weight	kg against label
Microbiology	E. coli / Salmonella results by lot

Meat defects to score

Dark cutting (high pH)
Bruising
Contamination (faeces, hair, ingesta)
Over-trim / under-trim
Temperature excursions
Label and weight errors

Standards: Meat Standards Australia (MSA); USDA FSIS HACCP; importing-country requirements.

Storage conditions

Temperature	−1 to 4 °C chilled; ≤ −18 °C frozen
Relative humidity	–
Typical storage / shelf life	Vacuum-packed chilled beef up to 10–12 weeks at −1 °C

Typical commercial ranges; confirm against your variety and customer spec.

QC at every stage

Incoming / receival Check every supplier delivery before it is accepted; reject or downgrade with photos.
Pre-pack Confirm the lot meets the pack spec before it goes on the line.
Post-pack Sample finished cartons for weight, grade, label and defects.
Storage Re-inspect lots held in cool or controlled-atmosphere storage.
Pre-shipping Final check on the pallet; the report travels with the shipment.
Customer claims Link a claim to the original inspection, photos and temperatures.

How Producepak runs meat QC

Inspection templates per crop, customer and stage – your own tests, limits and scoring
Photos on every sample, with AI-assisted defect detection
Pass, downgrade or reject with automatic e-mail to the supplier or customer
Results linked to the lot, pallet, PO and invoice for traceability
Supplier and grower quality scorecards over time
Works on phones and tablets in the packhouse, cool room and field

Watch the video & book a demo

Questions

What does a meat quality inspection check?

Carcass chilling, Ultimate pH, Meat and fat colour, Trim and fat cover, Carton weight, Microbiology. Each test has its own limits and scoring, set per customer and pack.

What are the most common meat defects?

Dark cutting (high pH), Bruising, Contamination (faeces, hair, ingesta), Over-trim / under-trim, Temperature excursions, Label and weight errors.

What temperature should meat be stored at?

−1 to 4 °C chilled; ≤ −18 °C frozen; Vacuum-packed chilled beef up to 10–12 weeks at −1 °C.

Which standards apply?

Meat Standards Australia (MSA); USDA FSIS HACCP; importing-country requirements.

Can suppliers see the result?

Yes. The inspection report, with photos, can be e-mailed to the grower or supplier automatically when the inspection is completed.

Sources and further reading

See Producepak quality control on your product

Watch the short video, then book a live demonstration with a fresh produce consultant.