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.

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.

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.

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.

scholarly journals Carcass characteristics and meat quality of once-calved heifers

1991 ◽  
Vol 71 (2) ◽  
pp. 311-319 ◽  
Author(s):  
B. C. Vincent ◽  
S. D. M. Jones ◽  
L. E. Jeremiah ◽  
J. A. Newman ◽  
M. A. Price
Keyword(s):  
Electrical Stimulation ◽  
Connective Tissue ◽  
Meat Quality ◽  
Quality Parameters ◽  
Eating Quality ◽  
Consumer Acceptability ◽  
Meat Tenderness ◽  
Aging Period ◽  
Trained Panel

Three groups of once-calved (OCH) heifers were slaughtered following the weaning of their calves at 3 (OCH3, n = 32), 5 (OCH5, n = 33) and 7 (OCH7, n = 31) months postcalving. A fourth group of heifers was fed a silage/grain diet and slaughtered at 15 mo of age (C, n = 32). Alternate sides of each carcass were electrically stimulated (ES) at 475 volts for 1 min (20 pulses m−1, 60 Hz) at 45 min post-stunning. All left sides were dissected into fat, lean and bone and meat quality parameters recorded. Rib eye steaks were evaluated for palatability by a trained panel and for consumer acceptability after an aging period of 6 d. All OCH groups produced heavier carcasses with a higher level of marbling than the C group after adjustment of the data to a constant proportion of carcass fatness, but the proportional yields of lean and bone tissue were similar for all heifer groups. OCH groups produced meat that was darker with a lower drip loss and higher 45 min and 6 d pH than the C group. Consumer acceptability of rib eye steaks was similar for all heifer groups, but the OCH7 (oldest) group had a higher amount of connective tissue when evaluated by a trained panel than other heifer groups. Taste panel evaluations showed that ES increased meat tenderness and overall palatability and reduced the amount of connective tissue when compared to meat from unstimulated carcasses. ES also increased the consumer acceptability of tenderness by 14.3%, flavor by 5.6%, juiciness by 5.2% and overall palatability by 6.7% over meat from unstimulated carcasses. It was concluded that once-calved heifers could produce heavier carcasses of similar composition and meat with similar eating quality to conventionally managed nonpregnant feedlot heifers. Electrical stimulation improved the consumer acceptability of meat primarily through an improvement in meat tenderness. Key words: Beef, carcass, electrical stimulation, meat quality, once-calved heifers

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

COMPARISON OF THE EFFECTS OF LOW-VOLTAGE ELECTRICAL STIMULATION ON MATURE AND YOUNG COW CARCASSES

1985 ◽  
Vol 65 (3) ◽  
pp. 603-612 ◽  
Author(s):  
Z. J. HAWRYSH ◽  
F. H. WOLFE
Keyword(s):  
Electrical Stimulation ◽  
Low Voltage ◽  
Quality Characteristics ◽  
Eating Quality ◽  
Young Control ◽  
Ph Values ◽  
Consumer Panel ◽  
Cooking And Eating Quality ◽  
Water Holding

The quality characteristics of semitendinosus (ST) and longissimus dorsi (LD) roasts from 18 young and 6 mature cow carcasses subjected to low-voltage (110 V) electrical stimulation (ES) were determined. ES was applied for either 4 min or 5 min. Evaluations were conducted on meat obtained from young control sides (no ES) aged 48 h, from young and mature ES sides aged 48 h and from mature ES sides, aged 7 days. Data obtained from mature control sides (no ES), aged 48 h and 7 days, reported in a previous study, served as a reference point for mature ES meat. ES caused a reduction (P < 0.01) in pH values 1 and 4 h postmortem. At 24 h, the pH of ST and LD muscles from control and ES carcasses were similar. Cooking losses of roasts were not affected by ES, ES duration or increased aging. Trained panelists detected no significant effects of ES, ES duration or aging time on palatability. Consumer panel judgements of ST roasts were similar to those of the trained judges. Data from instrumental measurements of juiciness (water-holding capacity), tenderness (OTMS) and softness (penetrometer) for ST and LD roasts support sensory results. These studies show no differences in cooking and eating quality of ST and LD roasts attributable to low voltage ES. The palatability of meat from mature ES carcasses was judged to be similar to that of comparable meat from young control carcasses. For meat from young carcasses, there was no advantage in increasing ES duration. In addition, roasts from mature ES carcasses aged for either 48 h or 7 days were similar. Key words: Low voltage electrical stimulation, cow carcasses

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 &lt; 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 &lt; 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 &lt; 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.

Effects of tea products on in vitro starch digestibility and eating quality of cooked rice using domestic cooking method

2020 ◽  
Vol 11 (11) ◽  
pp. 9881-9891
Author(s):  
Tiantian Fu ◽  
Liya Niu ◽  
Yun Li ◽  
Dongming Li ◽  
Jianhui Xiao
Keyword(s):  
Blood Glucose ◽  
Starch Digestibility ◽  
Eating Quality ◽  
Cooking Method ◽  
In Vitro Starch Digestibility ◽  
Cooked Rice ◽  
High Glycemic Index ◽  
Staple Diet

Cooked rice (CR) is a staple diet for many people, but exhibits the high glycemic index that makes it difficult to control the blood glucose.

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.

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