Review: The variability of the eating quality of beef can be reduced by predicting consumer satisfaction
2018
Bonny, Sarah | Hocquette, Jean-François | Pethick, D. W. | Legrand, Isabelle | Wierzbicki, J. | Allen, P. | Farmer, L. J. | Polkinghorne, R. J. | Gardner, G. E. | Unité Mixte de Recherche sur les Herbivores - UMR 1213 (UMRH) ; Institut National de la Recherche Agronomique (INRA)-VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS) | School of Veterinary and Life Sciences ; Murdoch University [Perth] | Service Qualité des Viandes ; Institut de l'élevage (IDELE) | Polish Beef Association | Teagasc Agriculture and Food Development Authority (Teagasc) | Agri Food and Biosciences Institute | Polkinghornes, 431 Timor Road, , NSW 2338, Australia ; Chercheur indépendant | Meat and Livestock Australia; Murdoch University; European research project ProSafeBeef FOOD-CT-2006-36241; Polish ProOptiBeef Farm to Fork project - EU Innovative POIG.01.03.01-00-204/09; French 'Direction Generale de l'Alimentation'; FranceAgriMer; Department of Agriculture and the Marine (DAFM) under the Food Institutional Research Measure (FIRM); French government; Polish government; Australian government FR090054
The Meat Standards Australia (MSA) grading scheme has the ability to predict beef eating quality for each ‘cut×cooking method combination’ from animal and carcass traits such as sex, age, breed, marbling, hot carcass weight and fatness, ageing time, etc. Following MSA testing protocols, a total of 22 different muscles, cooked by four different cooking methods and to three different degrees of doneness, were tasted by over 19 000 consumers from Northern Ireland, Poland, Ireland, France and Australia. Consumers scored the sensory characteristics (tenderness, flavor liking, juiciness and overall liking) and then allocated samples to one of four quality grades: unsatisfactory, good-every-day, better-than-every-day and premium. We observed that 26% of the beef was unsatisfactory. As previously reported, 68% of samples were allocated to the correct quality grades using the MSA grading scheme. Furthermore, only 7% of the beef unsatisfactory to consumers was misclassified as acceptable. Overall, we concluded that an MSA-like grading scheme could be used to predict beef eating quality and hence underpin commercial brands or labels in a number of European countries, and possibly the whole of Europe. In addition, such an eating quality guarantee system may allow the implementation of an MSA genetic index to improve eating quality through genetics as well as through management. Finally, such an eating quality guarantee system is likely to generate economic benefits to be shared along the beef supply chain from farmers to retailors, as consumers are willing to pay more for a better quality product.
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