Quality related principles of the South African beef classification system in relation to grading and classification systems of the world

Abstract

________________________________________________________________________________ AbstractThis paper addresses the principles related to different grading and classification systems of the world with specific focus on beef quality related outcomes. The paper uses the definitions that classification is a set of descriptive terms describing features of the carcass that are useful as guidelines to those involved in the production, trading and consumption of carcasses, whereas grading is the placing of different values on carcasses for pricing purposes, depending on the market and requirements of traders and consumers. The literature shows that the criteria used in grading systems rank carcasses fairly accurately according to expected eating experience of the loin muscles but not of higher connective tissue cuts of the hind and fore quarter. Criteria used in classification systems give limited descriptions of the quality related characteristics of the carcass. Only the Meat Standards Australia (MSA) cuts based grading system of Australia seeks to define or predict consumer satisfaction with a cooked meal for each cut of the carcass. Its success is based on a palatability assured critical control point (PACCP) approach to satisfy the consumer. However, MSA requires high technical skills, a well organised infrastructure and proper traceability, high level of integrity from different role players and could be very costly, involving high additional personnel cost. The South African classification system should probably focus on distinguishing between young feedlot and somewhat more mature pasture animals with different criteria within each sub category to describe the variation in product quality. Correct pre-slaughter and slaughter management (stress, weight, chilling rate, electrical stimulation, post mortem aging) could improve consistency within age group. ________________________________________________________________________________

Effect of animal age and trimming practices on the physical composition of Bonsmara beef

“…Carcass classification or grading systems are developed to describe the quality and yield of a carcass to inform all the role players in the production chain with the final purpose of a satisfied consumer (Strydom, 2011). According to AHDB Industry Consulting (2008), as summarized by Strydom, (2011), general aims of such a classification system include the provision of a common language for livestock trade, to enable the use of premiums for desirable characteristics and allow yield monitoring of various classes.…”

“…According to AHDB Industry Consulting (2008), as summarized by Strydom, (2011), general aims of such a classification system include the provision of a common language for livestock trade, to enable the use of premiums for desirable characteristics and allow yield monitoring of various classes. Since 1932 a beef description system was put in place in South Africa, with the age of the animal used as a characteristic to grade carcasses since 1936 (Government Notice No.…”

“…In 1949 the amount of permanent incisors used as the means of determining age was implemented (Government Notice No. 992 of 20 May, 1949) (Strydom, 2011). In 1992 the current South African Carcass Classification System was implemented as a compulsory classification tool used for marketing and trade of South African red meat carcasses, including beef, veal, sheep and goat meat.…”

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

“…As a result, such a system is of limited value to consumers, as it describes only the quality related to the characteristics of the carcasses (Soji et al 2015b). However, there have been studies indicating that criteria ranking carcasses may predict the eating quality of loin muscles which is not observed for cuts characterised by a higher level of connective tissue (Strydom 2011).…”

“…In South Africa (Soji et al 2015a) or Australia (MSA 2005), the classification system also has carcass maturity based, respectively, on dentition or ossification. Such quality features are indicated as a unique element of those classification systems because they are actually associated with the meat's quality (Strydom 2011). As has been indicated, classification systems currently provide limited possibilities for descriptions of the carcasses .…”