Prediction of beef eating quality in France using the Meat Standards Australia (MSA) system
Legrand, I., Hocquette, J.F., Polkinghorne, R.J. and Pethick, D.W. (2011) Prediction of beef eating quality in France using the Meat Standards Australia (MSA) system. In: 62nd Annual meeting of the European Federation of Animal Science, 29 August - 2 September, Stavanger, Norway.
An experiment was set up to test how ( 1) to compare Australian and French consumer preferences to beef and (2) to see how well the MSA grading scheme could predict the eating quality of beef in France. Six muscles from 18 Australian and 18 French cattle were tested as paired samples. In France, steaks were grilled medium or rare, while in Australia medium cooking was used. In total, 360 French consumers took part in the medium cooking test, with each eating half Australian beef and half French beef and 180 French consumers tested the rare beef. Consumers scored steaks for tenderness (TE), Juiciness (JU), Flavour liking (FL) and overall liking (OL). They also assigned a quality rating to each sample: ' unsatisfactory', satisfactory everyday quality' (3*), ' better than everyday quality ' (4*) or 'premium quality ' (5*). The accuracy of the MSA weighed eating quality score (0.3TE+0.1JU+0.3FL+0.30L) to correctly predict the final ratings by the French consumers was over 70%, which is very good according to the Australian experience. The boundaries between 'unsatisfactory ', 3*, 4* and 5* were found to be ca. 38, 61 and 80, respectively. The differences between extreme classes are therefore slightly more important in France than in Australia. On average, the MSA model predicted the meat quality score relatively accurately, even though it does not have predictive equations for bull meat, with predicted scores deviating by 5 points on a 0-100 scale except for the Australian oyster blade and the French topside, rump and outside (deviating by less than 15). Overall the data indicates that it would be possible to manage a grading system in France as there is high agreement and consistency across consumers. The rare and medium results are also very similar indicating that a common set of weightings and cut-offs can be employed.
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|Murdoch Affiliation:||School of Veterinary and Biomedical Sciences|
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