Meat standards and grading

Polkinghorne, Rod; Thompson, J. M.

doi:10.1016/j.meatsci.2010.05.010

Cited by 171 publications

(128 citation statements)

References 14 publications

Supporting

Mentioning

110

Contrasting

Unclassified

Order By: Relevance

“…This demonstrates that IMF% or a proxy measurement will add value to a predictive grading system based on meat quality irrespective of whether muscle is in the prediction model. This is consistent with its use within numerous quality grading systems around the world including the Australian MSA system (for a review, see Polkinghorne and Thompson, 2010).…”

supporting

confidence: 76%

Biochemical measurements of beef are a good predictor of untrained consumer sensory scores across muscles

Bonny

Gardner

Pethick

et al. 2015

Animal

Self Cite

View full text Add to dashboard Cite

The ability of the biochemical measurements, haem iron, intramuscular fat (IMF%), moisture content, and total, soluble and insoluble collagen contents, to predict untrained consumer sensory scores both across different muscles and within the same muscle from different carcasses were investigated. Sensory scores from 540 untrained French consumers (tenderness, flavour liking, juiciness and overall liking) were obtained for six muscles; outside (m. biceps femoris), topside (m. semimembranosus), striploin (m. longissimus thoracis), rump (m. gluteus medius), oyster blade (m. infraspinatus) and tenderloin (m. psoas major) from each of 18 French and 18 Australian cattle. The four sensory scores were weighted and combined into a single score termed MQ4, which was also analysed. All sensory scores were highly correlated with each other and with MQ4. This in part reflects the fact that MQ4 is derived from the consumer scores for tenderness, juiciness, flavour and overall liking and also reflects an interrelationship between the sensory scores themselves and in turn validates the use of the MQ4 term to reflect the scope of the consumer eating experience. When evaluated across the six different muscles, all biochemical measurements, except soluble collagen, had a significant effect on all of the sensory scores and MQ4. The average magnitude of impact of IMF%, haem iron, moisture content, total and insoluble collagen contents across the four different sensory scores are 34.9, 5.1, 7.2, 36.3 and 41.3, respectively. When evaluated within the same muscle, only IMF% and moisture content had a significant effect on overall liking (5.9 and 6.2, respectively) and flavour liking (6.1 and 6.4, respectively). These results indicate that in a commercial eating quality prediction model including muscle type, only IMF% or moisture content has the capacity to add any precision. However, all tested biochemical measurements, particularly IMF% and insoluble collagen contents, are strong predictors of eating quality when muscle type is not known. This demonstrates their potential usefulness in extrapolating the sensory data derived from these six muscles to other muscles with no sensory data, but with similar biochemical parameters, and therefore reducing the amount of future sensory testing required.

show abstract

supporting

confidence: 76%

Biochemical measurements of beef are a good predictor of untrained consumer sensory scores across muscles

Bonny

Gardner

Pethick

et al. 2015

Animal

Self Cite

View full text Add to dashboard Cite

show abstract

“…Palatability and eating quality of meat is related to increased fat content, as reported in tests of consumers, but consumers in many Western countries actively select leaner cuts when meat is presented raw (Wood et al 1999;Thompson 2004;Dransfield et al 2005;Polkinghorne and Thompson 2010;Utrilla et al 2010). Although it is suggested that this reduction in meat fat will improve human health, as this review has shown, this claim is dubious.…”

Section: Recommendations For Animal Industriesmentioning

confidence: 92%

Should animal fats be back on the table? A critical review of the human health effects of animal fat

Barendse

2014

Anim. Prod. Sci.

View full text Add to dashboard Cite

Abstract.Humans hunt or raise a wide variety of animals for meat, which vary from free-range to intensively reared. These animals form a valuable part of human nutrition. Their tissues, including the fat, contain vitamin and other essential nutrients necessary for health. However, animal fat from ruminants and other land mammals is usually regarded as saturated. The purpose of this review is partly to examine the basis for the saturated fat hypothesis of cardiovascular disease given more recent research, to examine the human health effects of animal fats, and partly to draw into one place the diverse knowledge about animal fat and the effects of fat on metabolism. Mechanistic understanding of the initiation of the fatty streak and atherosclerosis calls into question the avoidance of ruminant or porcine fat. Due to high levels of oleic acid, a low n-6 : n-3 fatty acid ratio in some groups, and the presence of specific micronutrients including vitamins and essential fatty acids, animal fats are of benefit in human nutrition. Animal fats can be obtained in minimally processed form making them a convenient source of energy and micronutrients.

show abstract

“…Importantly, although research had shown that muscle metabolism post-mortem, as measured by the rate of pH and temperature fall, influences eating quality (Marsh et al 1987;see Kim et al 2014), the grading schemes for assuring beef and lamb quality, from major meat producing countries such as Japan, USA and Canada, did not include this parameter (Webster et al 1999;Polkinghorne and Thompson 2010). Early MSA trials showed reduced beef eating quality with inducement of rapid metabolism post-mortem using electrical stimulation (ES) (Polkinghorne et al 2008) and this was confirmed in studies by Hwang and Thompson (2001b) and Hwang and Thompson (2001a) when ES was applied to specific types of carcasses.…”

Section: Why Is Muscle Metabolism Important For Eating Quality Assuramentioning

confidence: 99%

Why is muscle metabolism important for red meat quality? An industry perspective

et al. 2014

View full text Add to dashboard Cite

Meat standards and grading

Cited by 171 publications

References 14 publications

Biochemical measurements of beef are a good predictor of untrained consumer sensory scores across muscles

Biochemical measurements of beef are a good predictor of untrained consumer sensory scores across muscles

Should animal fats be back on the table? A critical review of the human health effects of animal fat

Why is muscle metabolism important for red meat quality? An industry perspective

Contact Info

Product

Resources

About