The use of consumer panels to measure the variability of beef from different sources

1984 ◽  
Vol 1984 ◽  
pp. 50-50
Author(s):  
L E Hardham ◽  
G L Cook ◽  
A W Dilworth ◽  
G Harrington
Keyword(s):  
Consumer Demand ◽  
Eating Quality ◽  
Market Place ◽  
Beef Industry ◽  
Factors Affecting ◽  
Different Sources

The beef industry has become increasingly concerned about the eating quality of beef, and the effect this may be having on consumer demand. Much research has been carried out on beef eating quality using expert taste panels. However, it was felt that a clearer understanding of the variation in beef as prepared commercially and those factors affecting eating quality which are important in the market place, could be achieved by using consumer taste panels preparing and eating beef under normal domestic conditions.

Factors affecting eating quality of beef

2017 ◽  
Vol 8 (s1) ◽  
pp. s2-s5 ◽  
Author(s):  
D. J. Devlin ◽  
N. F. S. Gault ◽  
B. W. Moss ◽  
E. Tolland ◽  
J. Tollerton ◽  
...  
Keyword(s):  
Electrical Stimulation ◽  
Northern Ireland ◽  
Eating Quality ◽  
Beef Industry ◽  
Cooking Method ◽  
Factors Affecting ◽  
Animal Handling ◽  
Dairy Breed

The most important factors known to influence the eating quality of beef are well established and include both pre- and post-slaughter events with many of the determinants interacting with each other. A substantial programme of work has been conducted by the Agri-Food and Biosciences Institute in Northern Ireland aimed at quantifying those factors of most importance to the local beef industry. Post-slaughter effects such as carcase chilling and electrical stimulation, ageing, carcase hanging and cooking method have been shown to have a significant impact on eating quality when compared with pre-slaughter activities such as animal handling and lairage time in the Northern Ireland studies. However, the effect of animal breed, particularly the use of dairy breed animals, was shown to significantly improve eating quality. Many of these factors were found to interact with each other.

Factors affecting the eating quality of pork

2000 ◽  
Vol 2000 ◽  
pp. 122-122
Author(s):  
M.J. Van Oeckel ◽  
N. Warnants ◽  
Ch.V. Boucqué
Keyword(s):  
Sensory Quality ◽  
Quality Parameters ◽  
Sensory Properties ◽  
Eating Quality ◽  
Factors Affecting ◽  
Pork Production ◽  
Belgian Study

A Belgian study shows that the five most important meat attributes for the consumers are as follows: quality, taste, freshness, absence of hormones and healthiness (Verbeke and Viaene, 1999). This corroborates with the results of a French survey by Touraille (1992), who found that sensory properties and security aspects (hormones) of meat are of paramount importance for the consumer. It is important to direct pork production towards an acceptable product adapted to the consumer's demand. The objective of this study is to evaluate in which way and how strong the sensory quality parameters are influenced by different factors.

The prediction of the voluntary feed intake of dairy cows

1979 ◽  
Vol 93 (3) ◽  
pp. 553-562 ◽  
Author(s):  
J. Vadiveloo ◽  
W. Holmes
Keyword(s):  
Dry Matter ◽  
Live Weight ◽  
Dry Matter Intake ◽  
Predictive Values ◽  
Factors Affecting ◽  
Pooled Data ◽  
Voluntary Feed Intake ◽  
Major Factors ◽  
Different Sources

SUMMARYInformation on the total dry-matter intake (TDMI), concentrates supplied (C), live weight (LW), week of lactation (WL), milk yield (MY) and composition, quality of forage fed to, and parities of, 385 cows from five different sources were assembled to develop appetite prediction equations. The equations were based on multiple regression and least squares constants and were calculated using the data from each source and the data pooled from all sources. The major factors affecting total dry-matter intake (TDMI) were C, LW, WL and MY and for the pooled data these factors explained 73–76% (R2) of the total variation in TDMI. The predictive values of some of the equations were tested against independent sets of data and for groups of cows and individual cows, the equations predicted TDMI within ±1·1 and 1·6 kg, respectively. The application of the equations in the field is discussed and some suggestions made for increasing the R2 of future appetite equations.

Factors Affecting the Eating Quality of Pork

2008 ◽  
Vol 48 (7) ◽  
pp. 599-633 ◽  
Author(s):  
Tania M. Ngapo ◽  
Claude Gariépy
Keyword(s):  
Eating Quality ◽  
Factors Affecting

The impact of two different hormonal growth promotants (HGPs) on the eating quality of feedlot-finished steer carcasses

2019 ◽  
Vol 59 (2) ◽  
pp. 384 ◽  
Author(s):  
D. T. Packer ◽  
G. H. Geesink ◽  
R. Polkinghorne ◽  
J. M. Thompson ◽  
A. J. Ball
Keyword(s):  
Bos Taurus ◽  
Bos Indicus ◽  
Gluteus Medius ◽  
Eating Quality ◽  
Beef Industry ◽  
Muscle Area ◽  
Eye Muscle ◽  
Longissimus Lumborum ◽  
The Impact

The Meat Standards Australia beef-grading model applies a variable adjustment for different cuts of hormonal growth promotant (HGP)-treated carcasses, but does not differentiate between different HGP types. Using 300 non-implanted Bos indicus–Bos taurus composite steers, an experiment was conducted to compare the effects of an oestradiol only (OES) and a combination trenbolone acetate and oestradiol (TBA+OES) implant with non-implanted animals (CON) fed a concentrate ration for 73 days before slaughter, on eating quality of the mm. longissimus lumborum (LL) and gluteus medius (GM) muscles. Sensory and objective LL and GM samples were aged for either 5 or 35 days before freezing at −20°C. Carcass weights from each group were significantly (P < 0.05) different. Corrected for carcass weight, HGP treatment had a significant effect on hump height, ossification score, marble score, P8 fat depth and eye-muscle area. The TBA+OES treatment resulted in significantly (P < 0.05) tougher meat than the OES and CON treatments as assessed by shear force, although this difference was reduced with aging. Sensory scores (tenderness, juiciness, like flavour, overall liking and a composite MQ4 score) confirmed a negative HGP treatment effect, whereby TBA+OES was significantly lower than the CON and OES treatments after 5 days of aging, and these differences were reduced through aging. TBA+OES had a greater impact on sensory scores in the LL when compared to the GM. Both HGP treatments increased calpastatin activity, and the TBA+OES treatment was significantly (P < 0.05) different from the CON and OES treatments. It was concluded that OES and TBA+OES implants have different impacts on meat eating-quality measurements, which could have important implications for the Australian and international beef industry.

scholarly journals Factors affecting beef palatability — farmgate to chilled carcass

2001 ◽  
Vol 41 (7) ◽  
pp. 879 ◽  
Author(s):  
D. M. Ferguson ◽  
H. L. Bruce ◽  
J. M. Thompson ◽  
A. F. Egan ◽  
D. Perry ◽  
...  
Keyword(s):  
Future Research ◽  
Eating Quality ◽  
Extrinsic Factors ◽  
Factors Affecting ◽  
Before And After ◽  
Physical Changes

The potential eating quality of beef is set by the intrinsic structural and compositional characteristics of muscle. However, the extrinsic factors that prevail during the production of the animal, slaughter and processing of its carcass and finally, cooking can produce changes in these structural and compositional characteristics that ultimately manifest as large variations in beef palatability. The conditions that apply in the 24–48 h immediately before and after slaughter are recognised as having the largest influence on beef palatability. This review specifically examines the critical pre- and post-slaughter factors and discusses their putative effects on biochemical and physical changes in muscle and the consequences to beef palatability. Areas for future research within this domain are also discussed.

scholarly journals Predicting the Quality of Meat: Myth or Reality?

Foods ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 436 ◽  
Author(s):  
Cécile Berri ◽  
Brigitte Picard ◽  
Bénédicte Lebret ◽  
Donato Andueza ◽  
Florence Lefèvre ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Near Infrared ◽  
Quality Parameters ◽  
Eating Quality ◽  
Significant Progress ◽  
Beef Industry ◽  
Molecular Tests ◽  
Different Types ◽  
Made In

This review is aimed at providing an overview of recent advances made in the field of meat quality prediction, particularly in Europe. The different methods used in research labs or by the production sectors for the development of equations and tools based on different types of biological (genomic or phenotypic) or physical (spectroscopy) markers are discussed. Through the various examples, it appears that although biological markers have been identified, quality parameters go through a complex determinism process. This makes the development of generic molecular tests even more difficult. However, in recent years, progress in the development of predictive tools has benefited from technological breakthroughs in genomics, proteomics, and metabolomics. Concerning spectroscopy, the most significant progress was achieved using near-infrared spectroscopy (NIRS) to predict the composition and nutritional value of meats. However, predicting the functional properties of meats using this method—mainly, the sensorial quality—is more difficult. Finally, the example of the MSA (Meat Standards Australia) phenotypic model, which predicts the eating quality of beef based on a combination of upstream and downstream data, is described. Its benefit for the beef industry has been extensively demonstrated in Australia, and its generic performance has already been proven in several countries.

Consumer responses to beef of different fatness levels and the effect of electrical stimulation

1986 ◽  
Vol 1986 ◽  
pp. 86-86 ◽  
Author(s):  
G L Cook ◽  
L E Hardham ◽  
A W Dilworth ◽  
G Harrington
Keyword(s):  
Electrical Stimulation ◽  
Saturated Fat ◽  
Eating Quality ◽  
Production Rates ◽  
Beef Industry ◽  
Consumer Responses ◽  
Lean Beef

Several expert committees have recommended reductions in intake of saturated fat for health reasons and in Britain this advice has been accepted by Government. There will be increasingly more fat-conscious consumers demanding leaner meat and in order to supply this demand retailers will select leaner carcasses and adopt new cutting methods. The trend within the beef industry is towards leaner cattle, coupled with increased production rates in abattoirs. This has led to concern about possible damage to eating quality.A trial was carried out to investigate the eating quality of lean beef cuts produced from leaner animals or by more severe trimming and to investigate the possible compensatory effects of electrical stimulation on quick chilling.At each of 20 abattoirs, 12 steers were selected and slaughtered together. Four were Hereford x Friesian, four were Continental x Suckler and four were Friesian/Holstein.

Eating quality of beef from different breeds

1994 ◽  
Vol 1994 ◽  
pp. 179-179
Author(s):  
D B Lowe ◽  
A Cuthbertson ◽  
D L M Homer ◽  
P McMenamin
Keyword(s):  
Production System ◽  
Dairy Industry ◽  
Dairy Herd ◽  
Eating Quality ◽  
List Type ◽  
Type Number ◽  
Beef Industry ◽  
Holstein Friesian ◽  
Set Up

1.Major changes have taken place in the beef industry over recent years - in particular, the introduction of several continental breeds which have the potential for producing larger and leaner carcases. The Canadian Holstein has also been used extensively in the dairy industry, replacing British Friesians, with the result that beef cross carcasses from the dairy herd have tended to be larger and have poorer conformation.2.As a consequence of these changes there is concern in the industry that beef of poorer eating quality is now being produced. For this reason, and to aid in the development of MLC's Blueprint for beef eating quality, this trial was set up in collaboration with Genus to evaluate the eating quality of two traditional British beef breeds and four continental breeds slaughtered at different fatness levels. 3.All progeny included in the trial were from Holstein Friesian type dams. They were sired by the following breeds:- Limousin (LM), Charolais (CH), Belgian Blue (BB), Piemontese (PM), Aberdeen Angus (AA) or Hereford (HF) and were finished on an 18 month beef production system.

Sign in / Sign up

Export Citation Format

Share Document