Modelling for the prediction of beef sensory quality
Chriki, S., Legrand, I., Journaux, L., Picard, B., Pethick, D.W., Polkinghorne, R. and Hocquette, J.F. (2012) Modelling for the prediction of beef sensory quality. In: 63rd Annual Meeting of the European Federation of Animal Science, 27 - 31 August, Bratislava, Slovakia.
Beef is characterized by a high and uncontrolled variability of its palatability which contributes to consumer dissatisfaction. In Europe, there is no reliable tool to predict beef quality in order to deliver consistent quality beef to consumer. Faced to the number of factors influencing beef quality, partners of the ProSafeBeef programme have brought together all the data they have collected over 20 years. The resulting data warehouse contains available data of animal growth, carcass composition, muscle tissue characteristics and beef quality. This database was useful to analyse relationships between intramuscular fat level and flavour, and also to determine which are the most important muscle characteristics related so a high tenderness. In addition, Australia has developed the Meat Standards Australia (MSA) grading scheme to predict beef quality by untrained consumers for each individual ‘muscle X cooking method’ combination using various information on the corresponding animals and meats. The results of our work indicate that it would be possible to manage a grading system in Europe similar to the MSA system. Finally, tenderness, juiciness, flavor, overall liking and the final MSA scores were positively correlated with intramuscular fat level (r>0.49, P<0.01) and dry matter(r>0.29, P<0.01). In addition, the ‘soluble collagen content/total collagen content’ ratio was positively correlated to tenderness score (r>0.23, P<0.05) for all samples. In conclusion, this is the first large study in Europe which related biochemical parameters through different muscle types to quality scores determined by a large number of untrained consumers. This study confirmed the importance of intramuscular fat level for beef quality and of collagen solubility for tenderness across muscles.
|Publication Type:||Conference Item|
|Murdoch Affiliation:||School of Veterinary and Biomedical Sciences|
|Item Control Page|