The effect of carcase conformation and fat cover scores (EUROP system) on the quality of meat from young bulls

Abstract

The EUROP classification system includes only a small number of indicators to characterise beef carcases, none of which directly describes meat quality. Therefore, beef producers show limited interest in improving meat quality parameters. The aim of this study was to evaluate whether conformation and fat cover, as assessed in the EUROP classification system, can be reliable descriptors of the qualitative characteristics of beef carcases and meat quality. A total of 198 carcases of young bulls were analysed. Meat samples were collected from the longissimus thoracis (LT) muscle. It was found that the muscle content of three-rib cuts was higher in better-conformed carcases. Conformation class was inversely related to intramuscular fat (IMF) content, the fat content of three-rib cuts and meat juiciness. Meat quality was better characterised by fat class than conformation class. The fat cover had a positive influence on shear force values, the water-holding capacity and tenderness of meat. The water-holding capacity of meat and shear force values can be used in addition to EUROP scores to more accurately characterise beef carcases. HIGHLIGHTS Better conformed carcases have lower intramuscular fat content, lower fat content of threerib cuts, higher shear force values and lower juiciness scores; Fat cover is a more reliable indicator of meat quality than carcase conformation; Water-holding capacity and shear force can be used in addition to EUROP scores.

Effects of different feeds on growth performance and meat quality of hybrid lambs

“…Consistent with the findings of this investigation, marbling in the AMR group was substantially higher than that of the other two groups (P < 0.05), and AMR powder promoted the homogeneous distribution of intermuscular fat in ASH lambs. Existing research indicates that there are fewer fat deposits between muscles, which are adverse to meat quality (Nogalski et al, 2019). The results demonstrated that feeding AMR powder improved meat quality, while giving DGS had no negative influence on meat quality.…”