European conformation and fat scores have no relationship with eating quality

Bonny, Sarah; Pethick, D.W.; Legrand, I.; Wierzbicki, Jerzy; Allen, Paul; Farmer, L.J.; Polkinghorne, Rod; Hocquette, Jean-François; Gardner, G.E.

doi:10.1017/s1751731115002839

Cited by 62 publications

(33 citation statements)

References 19 publications

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“…It may be concluded that the type of animal, fat class, conformation class, fat thickness and ossification score did not generally influence the quality of grilled meat to the extent to be perceived by consumers. A similar observation was made in the study of Bonny et al (2016), in which the juiciness prediction model was analysed. Neither of the analysed features (ossification score, animal age, marbling score, carcass weight, ultimate pH) was a good predictive variable.…”

Section: Discussionsupporting

confidence: 69%

“…In another research, McKenna et al (2004) stated similarly that consumer ratings for top loin steaks were not affected by USDA quality grade. Similarly, Bonny et al (2016) proved that there was almost no relationship between the European conformation score and untrained consumer sensory scores of quality for samples from France (45 cattle), Ireland (531 cattle) and Poland (54 cattle). This correlation could have resulted from the fact that the European conformation score (EUROP) assesses the whole carcass but not individual muscles.…”

Section: Discussionmentioning

confidence: 98%

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

et al. 2016

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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.

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Section: Discussionsupporting

confidence: 69%

Section: Discussionmentioning

confidence: 98%

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

et al. 2016

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“…In the European market, beef carcasses are valued on the basis of animal category (bull, steer, heifer, cow), carcass weight and the European carcass classification scores which is based on conformation and fat cover (E.U., 2008). However, this assessment has no relationship with the eating quality of beef (Bonny et al, 2016). New indicators have been proposed to improve the SEUROP classification such as meat colour (Monteils et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Colour variability of beef in young bulls from fifteen European breeds

Ripoll

Albertı́

Doblado

et al. 2018

Int J of Food Sci Tech

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Summary The objective of this study was to determine the variation of the colour of longissimus thoracis muscle within and among fifteen European cattle breeds reared under comparable management conditions. A total of 436 unrelated purebred young bulls from fifteen European breeds (Aberdeen Angus, Highland, Jersey, South Devon, Danish Red, Holstein, Simmental, Asturiana de las Montañas (also known as Casina), Asturiana de los Valles, Avileña‐Negra Ibérica, Pirenaica, Marchigiana, Piemontese, Charolais and Limousin) were reared in five experimental research centres in the United Kingdom, Denmark, Spain, Italy and France. The pH of M. longissimus thoracis was measured at 24 h and after 10 days of ageing and colour at 48 h and 10 days. Two generalised linear models, Pearson correlations and a hierarchical cluster analyses were carried out. Lean meat colour differed significantly between breeds, and these fifteen European breeds could be grouped according to four classes of commercial interest: ‘very bright and pale‐red’, ‘bright and pale’, ‘red’ and ‘dark and dull red’. These groups were partially related to body size and carcass traits, fatness and muscle development and structure, and were controlled by differences in gene expression within each breed.

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“…Many carcass classification systems for beef indirectly consider saleable meat yield [10,11] based on conformation, muscling, and fat depths in the hindquarter region, e.g., the EUROP carcass classification system or the fat depth by conformation matrix used in New Zealand [5,[12][13][14]. However, the carcass classification schemes for yearling cattle are generally undefined [2], and those used for older cattle are unlikely to be applicable due to a less developed conformation and fat deposition in yearling cattle [15].…”

Section: Introductionmentioning

confidence: 99%

“…Predictive models for saleable meat yield have not yet been developed for yearling steers. The boneless muscle weight from the hindquarter region has been used as an indicator of saleable meat yield for the whole carcass [12][13][14]24]. Hence, this study was initiated to identify the most pertinent explanatory variables for the weight of boneless cuts from the hind-legs of 8, 10, and 12 month old steers, and to develop predictive models which could be employed for both whole carcass classification and grading, thereby allowing the assignment of a carcass value.…”

Section: Introductionmentioning

confidence: 99%

Prediction of the Hind-Leg Muscles Weight of Yearling Dairy-Beef Steers Using Carcass Weight, Wither Height and Ultrasound Carcass Measurements

Addis

Blair

Morris

et al. 2020

Animals

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Simple Summary: Carcass classification and grading systems are typically inadequate for young cattle processed for beef production. Conformation of the hindquarter region of cattle has been used to classify and grade the whole carcass from older beef cattle. This study was initiated with the objective of providing a carcass classification and grading system based on hind-leg muscles weight. Prediction equations for the indirect prediction of saleable meat yield using hind-leg muscles weight from young dairy-origin steers were developed, and could be used for their carcass classification and grading. These equations avoid the need to isolate and track boneless subprimal cuts to establish the saleable meat yield of individual animals.Abstract: Prediction equations have been widely utilized for carcass classification and grading systems in older beef cattle. However, the equations are mostly relevant for common beef breeds and 18 to 24 month old animals; there are no equations suitable for yearling, dairy-origin cattle. Therefore, this study developed prediction models using 60 dairy-origin, 8 to 12 month old steers to indicate saleable meat yield from hind-legs, which would assist with carcass classification and grading. Fat depth over the rump, rib fat depth, and eye muscle area between the 12th and 13th ribs were measured using ultrasound, and wither height was recorded one week prior to slaughter. The muscles from the hind-leg were retrieved 24 h after slaughter. Prediction equations were modeled for the hind-leg muscles weight using carcass weight, wither height, eye muscle area, rump, and rib fat depths as predictors. Carcass weight explained 61.5% of the variation in hind-leg muscles weight, and eye muscle area explained 39.9% (p < 0.05). Their combination in multivariate analysis explained 63.5% of the variation in hind-leg muscles weight. The R 2 of the prediction in univariate and multivariate analyses was improved when data were analyzed per age group. Additional explanatory traits for yearling steers, including body length, hearth girth, and muscle depth and dimensions measured using video image analysis scanning (VIAscan), could improve the prediction ability of saleable meat yield from yearling dairy beef steers across the slaughter age groups.

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European conformation and fat scores have no relationship with eating quality

Cited by 62 publications

References 19 publications

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

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

Colour variability of beef in young bulls from fifteen European breeds

Prediction of the Hind-Leg Muscles Weight of Yearling Dairy-Beef Steers Using Carcass Weight, Wither Height and Ultrasound Carcass Measurements

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