Effect of carcass fat and conformation class on consumer perception of various grilled beef muscles

Abstract

The aim of the study was to analyse the attributes influencing consumer perception of grilled beef steaks. The objects were 30 carcasses out of which eight cuts were obtained (2100 single samples were prepared). A total of 350 consumers were asked to rate the meat samples (6 samples for each consumer) by assessing: tenderness, juiciness, flavour, overall acceptability and satisfaction. The MQ4, which is a combination of consumer rates for tenderness, juiciness, flavour and overall acceptability that is transformed into a single parameter with greater discriminatory ability, was calculated using linear discriminate analysis. The tenderloin was the cut that had the highest ratings for all attributes, however, tenderness, juiciness, MQ4 and consumer satisfaction evaluated for oyster blade were not significantly different from tenderloin. The results of this study indicated that consumer preferences regarding grilled steak were not influenced by fat class, conformation rib fat thickness and ossification score of the carcasses but only by the type of meat cuts.

Should the South African red meat classification system be revised or maintained? A review

“…However, meat quality in these classes is unaccounted for, and this has implications for the current consumer. For instance, in a study by Guzek et al (2016) in Poland, consumer preferences for grilled steaks were not influenced by fat class, conformation, fat thickness, and ossification scores, but by the types of meat cuts. Similarly, in a study by Bonny et al (2016), it was highlighted that while the European carcass classification system may indicate yield, it has no consistent relationship with sensory scores at carcass level that is suitable for use in the commercial system.…”

“…Such a system describes only quality related to the characteristics of carcasses (Soji et al, 2015a), but not cuts or muscles. As a result it is of limited value to consumers (Guzek et al, 2016). According to Spies (2011), price per kilogram of a carcass in the South African classification system varies from class to class, with a substantial fall from A2 and A3, which are consumer ideal classes.…”

“…Nonetheless, there is no technique that is used in the current system to predict meat tenderness of a carcass precisely at abattoir level to classify tenderness according to eating quality. Meat tenderness is highly variable and is affected by the meat cut and a range of intrinsic and extrinsic factors associated with the conversion of muscle to meat (Kemp & Parr, 2012;García-Marcia et al, 2014;Guzek et al, 2016). Zhao et al (2014) stated that beef tenderness is a complex trait that can further be dictated by the four structural elements of the muscle (muscle fibres, sarcomere length, connective tissue, and intramuscular fat) Swatland (2003) highlighted the challenge to improve tenderness through genetics if nanostructure components, such as sarcomere length, muscle fibre orientation, and fibre texture, are not known.…”

“…Information about the effect of bruising on meat quality of different carcass classes is critical to the meat industry and consumers. Beef meat quality, in particular, is a highly inconstant factor, which depends on preand post-slaughter treatments (Guzek et al, 2016), including predisposing factors to bruising. The value of the carcass should therefore be based on yield and quality (Bonny et al, 2016) rather than a mere description of its features.…”

Μελέτη Των Χαρακτηριστικών Ποιότητας Των Παραγόμενων Σφάγιων Και Του Βόειου Κρέατος Στην Ελλάδα

“…Για παράδειγμα οι Guzek et al (2013) παρατήρησαν ότι τα σφάγια βοοειδών με υψηλή περιεκτικότητα σε λίπος κατατάχθηκαν σε υψηλότερη κατηγορία πάχυνσης, αν και αυτό το χαρακτηριστικό δεν συσχετίστηκε με το μαρμαρώδες, αφού η κατάσταση πάχυνσης στην ΕΕ ταξινομείται μέσω οπτικής εκτίμησης. Αξίζει να αναφερθεί ότι σε μεταγενέστερη εργασία οι ίδιοι ερευνητές συμπέραναν τελικά ότι οι προτιμήσεις των καταναλωτών δεν επηρεάστηκαν από την κατάσταση πάχυνσης, τη μυϊκή διαμόρφωση, το πάχος του ενδοθωρακικού λίπους και τον βαθμό οστεοποίησης των σφάγιων, αλλά μόνο από τον τύπο των τεμαχίων κρέατος(Guzek et al, 2016).Σημαντική συσχέτιση (0,47, P ≤ 0,05) βρέθηκε μεταξύ της μυϊκής διάπλασης του σφάγιου και της κατάστασης πάχυνσης, γεγονός που συμφωνεί με τα αποτελέσματα τωνKempster et al (1982). Ομοίως στην εργασία τωνWajda et al (2004) διαπιστώθηκε ότι οι ταύροι με μεγαλύτερο σωματικό βάρος και μεγαλύτερο ποσοστό απόδοσης σε σφάγιο, ταξινομήθηκαν σε υψηλότερες κατηγορίες διάπλασης και πάχυνσης.…”