The use of the VGB2000 camera technology in determining the eating quality of the carcase, based on various measurements collected from the rib eye was originally developed by the United States Department of Agriculture (USDA) with the technology commercialized by German computer visioning company E+V Technology.

Although it is widely accepted in the USA, it is not yet fully approved for commercial use in Australia as each country has different grading systems for eating quality.

Jasmine Green, Teys Livestock - Strategic Operations told the Intercollegiate Meat Judging webinar several trials have been developed to collect data and train the camera technology to ensure the output is actually relevant for grading under Australian conditions.

"The trials are ensuring the correct grading score is recorded but are also testing the accuracy and repeatability of the cameras," she said.

"We had to convert the cameras to deliver the grade under the AUS-MEAT and MSA standard definitions."

Between those different collection points, Ms Green said over 50,000 different data points have been collected.

"There is quite a lot of information to go through to validate and check and the output of the cameras is accurate," she said.

"We also check the camera is giving the same result each time by taking an image of the carcass, removing it and then placing the camera on the carcass a second time so it gives the same outcome.

Several studies have been conducted with multiple cameras all imaging the same carcass to make sure there is consistency across the output of each of those cameras.

The results from all of the grading cameras are then matched against those from the independent graders and Ms Green said all of the data collected was provided to an independent statistician for analysis.

"There has been a huge amount of work gone into validating the cameras for the Australian standard grading language," she said.

"Once we were happy the cameras could provide the correct AUS-MEAT and MSA outputs, all of the data was provided to the Australian Meat Industry Language and Standards committee for review."

Ms Green said the Wagga Wagga plant has also undergone a desk top and site verification audit conducted by AUS-MEAT.

"AUS-MEAT also audited our training records, and making sure we have a standardized process for the training of the camera operators and the calibration process each day making sure the camera is functioning properly," she said.

"Validation is quite a lengthy process and there are multiple checks and balances along the way to help ensure the technology is actually suitable for the application, is accurate and has repeatability."

Ms Green pointed out there will always be a properly trained operator handling the camera who has discretionary powers.

"The output can be accepted by the grader and the carcass continues along the line or the grader actually has the ability to override the grading output from the camera if they believe it is not valid for some reason," she said.

"There are a number of built-in checks in the system and warnings for the operator to let them know if the image captured could be compromised."

The camera has conditional approval for AUS-MEAT and MSA marbling, meat colour and fat colour, with a final validation trial to be conducted once COVID restrictions are eased.