European conformation and fat scores have no relationship with eating quality

Relationships between European carcass evaluation and Meat Standards Australia grading scheme applied to young beef cattle

The European carcass grading scheme (EUROP) places large emphasis on meat yield and therefore on quantitative traits such as carcass conformation and superficial fat coverage. However, it falls short in considering sensory properties and consumer satisfaction. In contrast, the Meat Standards Australia (MSA) grading scheme considers, among others, animals' ossification, marbling, and ultimate pH as primary indicators of beef eating quality. This study aims to characterize MSA carcass grading scheme applied to the Italian beef production system, considering its significant role in European beef market. The study involved 3204 Charolais, Limousin, and crossbred young bulls and heifers slaughtered in a commercial Italian abattoir. Data collection spanned a broad range of variables, including animal characteristics, MSA traits, and EUROP carcass grading traits. Regardless of the sex of the animal, no significant relationship was observed between MSA traits and EUROP carcass grading scores. Factors such as sex, age, and arrival season at the fattening unit significantly affected most of MSA traits. Females had significantly higher marbling score, and lower ossification score and hump height than males. Animals imported in autumn and winter had significantly lower marbling score, but similar ossification score compared to those imported in spring and summer. Older females had the highest marbling scores. While further research is needed to assess whether the MSA grading scheme can be adapted to all different European rearing systems, results of this study are a prelude to the potential benefits that the MSA grading scheme can bring to the European beef industry.

Carcass characteristics and meat quality of goat kids according to the Colomer - Rocher carcass fatness and conformation classes

Classifying kid carcasses according to their fatness and conformation scores guides producers toward higher quality and income-generating production methods and determines the ideal slaughter time. This study aimed to determine the effects of Colomer-Rocher fatness and conformation classes on carcass and meat quality characteristics in goat kids. A total of 102 male kid carcasses were used in the study. Carcasses were divided into fatness (1-, 1, 1+, 2-) and conformation (P-, P, P+; O-) classes according to the Colomer-Rocher classification, and these groups were accepted as the experimental group. Hierarchical clustering analysis divided the kid carcasses into 5 clusters using certain carcass characteristics. Differences between clusters in most of the carcass characteristics were significant. The difference between the cluster groups in terms of meat colour and sensory characteristics was also significant. Fatness and conformation classes significantly affected most characteristics except kidney knob and channel fat (KKCF) percentages and carcass joints percentages. The Colomer-Rocher conformation classification was found to be more discriminatory in terms of meat quality than the fatness classification.

Beef-on-dairy: Meat quality of veal and prediction of intramuscular fat using the Q-FOM™ Beef camera at the 5th-6th thoracic vertebra

This study aims to describe the meat quality of young Holstein (HOL) beef-on-dairy heifers and bulls sired by Angus (ANG, n = 109), Charolais (CHA, n = 101) and Danish Blue (DBL, n = 127), and to investigate the performance of the handheld vision-based Q-FOM™ Beef camera in predicting the intramuscular fat concentration (IMF%) in M. longissimus thoracis from carcasses quartered at the 5th-6th thoracic vertebra. The results showed significant differences between crossbreeds and sexes on carcass characteristics and meat quality. DBL × HOL had the highest EUROP conformation scores, whereas ANG × HOL had darker meat with higher IMF% (3.52%) compared to CHA × HOL (2.99%) and DBL × HOL (2.51%). Bulls had higher EUROP conformation scores than heifers, and heifers had higher IMF% (3.70%) than bulls (2.31%). These findings indicate the potential for producing high-quality meat from beef-on-dairy heifers and ANG bulls. The IMF% prediction model for Q-FOM performed well with R2 = 0.91 and root mean squared error of cross validation, RMSECV = 1.33%. The performance of the prediction model on the beef-on-dairy veal subsample ranging from 0.9 to 7.4% IMF had lower accuracy (R2 = 0.48) and the prediction error (RMSEveal) was 1.00%. When grouping beef-on-dairy veal carcasses into three IMF% classes (2.5% IMF bins), 62.6% of the carcasses were accurately predicted. Furthermore, Q-FOM IMF% predictions and chemically determined IMF% were similar for each combination of sex and crossbreed, revealing a potential of Q-FOM IMF% predictions to be used in breeding, when aiming for higher meat quality.

The Meat Standards Australia carcass grading site affects assessment of marbling and prediction of meat-eating quality in growing European beef cattle

The lack of consumer feedback on beef eating quality contributes to reduced beef consumption in Europe. The Meat Standards Australia (MSA) grading scheme can assess the palatability of beef carcasses usually graded at the 10th thoracic vertebrae. However, the European beef industry relies on late-maturing breeds usually cut at the 5th vertebrae due to commercial reasons. Data from 55 young bulls and heifers of late-maturing breeds were collected in an Italian slaughterhouse following the MSA guidelines at both carcass grading sites and sides. Intramuscular fat levels were assessed through two scores and used with other variables to feed the MSA model, which predicts the MSA index, the meat-eating quality scores (MQ4) for 5 muscles and for each carcass grading site × side combination. The scores were analyzed using a mixed linear model. A correlation analysis was conducted to predict the variables measured at the 10th site using their correspondent at the 5th carcass grading site. A stepwise regression was conducted to understand the weight of each measured variable on marbling and MQ4 scores measured both at 5th and 10th carcass grading sites. Results showed significantly higher value for the studied traits at the 5th carcass grading site, while carcass side had no significant impact. The equations had high predictive capability and MSA marbling score played a key role in explaining the variability across carcass grading sites. The differences in marbling and MQ4 scores between the carcass grading sites suggest considering this factor if the MSA grading system will be applied to Europe.

Carcass characteristics and meat quality of thin-tailed Kivircik and fat-tailed Kangal Akkaraman lambs according to EUROP carcass fatness and conformation classes

A carcass classification method is expected to effectively categorize carcasses based on both carcass and meat quality criteria. Localisation of adipose tissue on the carcass differs between thin- and fat-tailed sheep breeds, which may influence the effectiveness of the EUROP classification system in distinguishing lamb carcasses. The aim of the study was to investigate the effects of EUROP carcass fatness and conformation classes on carcass characteristics and meat quality in thin-tailed Kivircik and fat-tailed Kangal Akkaraman lambs. Slaughtering, carcass, and meat quality data of 115 lambs (67 Kivircik and 48 Kangal Akkaraman) were examined. Hierarchical cluster analysis yielded 3 clusters in both breeds. Differences among lamb carcasses in different clusters were significant for nearly all carcass characteristics in both breeds. Fatness and conformation classes significantly influenced on most of the carcass characteristics in both breeds. However, the effect of fatness class on percentages of valuable joints, and the effect of conformation class on hind limb tissue composition were not significant in Kangal Akkaraman lambs. As carcass fatness and conformation classes increased in Kivircik lambs, meat colour became darker. In Kangal Akkaraman lambs, fatness class had no influence on meat colour. The effects of fatness and conformation classes on sensory characteristics were not significant in both breeds, except fatness effect on odour intensity in Kangal Akkaraman lambs. In conclusion, the EUROP classification system may not be as effective in distinguishing carcass and meat quality in Kangal Akkaraman lambs as in the Kivircik breed.

French consumer evaluation of eating quality of Angus x Salers beef: Effects of muscle cut, muscle slicing and ageing

Based on the Meat Standards Australia (MSA) methodology, the objectives of this study were to evaluate the eating quality of grass-fed Angus x Salers beef by French consumers, across different muscle cuts (m. triceps brachii caput longum, m. longissimus dorsi et thoracis and m. rectus abdominis), ageing times (5 and 14 days) and muscle slicing and grilling methods (being distinguished by 2 different sides on the grill), and to further quantify whether the MSA model could predict the eating quality of the meat produced by these lean crossbred animals. The results showed that French consumers can discern significant differences in eating quality traits across muscle cuts but not between ageing times and muscle slicing methods. In this study, the accuracy of eating quality score (MQ4)-assigned MSA grade was 64.5%. Due to the lack of MSA data on these lean crossbred animals, the prediction of eating quality from carcass characteristics was less accurate than usual. However, these results do indicate that the MSA sensory testing protocol, the MQ4 calculation and the MSA quality grades could be used to support a consumer-based quality grading system in France.

The Colour, Composition and Eating Quality of Beef from Late- or Early-Maturing Suckler Bulls Finished at Pasture with or without Concentrate Supplementation

Carcasses from pasture-finished early-maturing (EM), rather than late-maturing (LM), breed bulls may be more suited to meet the minimum carcass fatness classification of 2+ (6.0 on a 15-point scale) required for some markets. The comparative colour and eating quality of beef from grass-fed bulls of different maturities are unknown. Sixty yearling suckler-bred bulls were assigned to a 2 (maturities: EM and LM) × 2 (finishing strategies: grass only (G0) or grass + 4.0 kg concentrate daily (GC)) factorial design. Bulls were at pasture from 7 April, concentrates were introduced (or not) 97 days later, and bulls were slaughtered at 192 d post-turnout (approximately 19 mo of age). Carcass fat scores averaged 5.02, 6.20, 6.33 and 7.30 for LMG0, LMGC, EMG0 and EMGC bulls, respectively. Muscle colour did not differ between treatments. Muscle from LM had lower intramuscular fat concentration, collagen solubility and a tendency (p < 0.1) towards lower ratings for tenderness, texture, and acceptability of 14 d aged beef. Concentrate supplementation decreased the ratings for muscle tenderness but ratings for acceptability were not affected. Achieving the minimum carcass fatness was therefore not required to produce beef of acceptable eating quality and suckler bulls can access the “grass-fed” beef market.

Consumer Perception of Beef Quality and How to Control, Improve and Predict It? Focus on Eating Quality

Quality refers to the characteristics of products that meet the demands and expectations of the end users. Beef quality is a convergence between product characteristics on one hand and consumers’ experiences and demands on the other. This paper reviews the formation of consumer beef quality perception, the main factors determining beef sensory quality, and how to measure and predict beef eating quality at scientific and industrial levels. Beef quality is of paramount importance to consumers since consumer perception of quality determines the decision to purchase and repeat the purchase. Consumer perception of beef quality undergoes a multi-step process at the time of purchase and consumption in order to achieve an overall value assessment. Beef quality perception is determined by a set of quality attributes, including intrinsic (appearance, safety, technological, sensory and nutritional characteristics, convenience) and extrinsic (price, image, livestock farming systems, commercial strategy, etc.) quality traits. The beef eating qualities that are the most valued by consumers are highly variable and depend mainly on the composition and characteristics of the original muscle and the post-mortem processes involved in the conversion of muscle into meat, the mechanisms of which are summarized in this review. Furthermore, in order to guarantee good quality beef for consumers in advance, the prediction of beef quality by combining different traits in scenarios where the animal, carcass, and muscle cuts can be evaluated is also discussed in the current review.

Review: Quality of animal-source foods

This article critically reviews the current state of knowledge on the quality of animal-source foods according to animal production and food processing conditions, including consumer expectations-behaviours and the effects of consumption of animal-source foods on human health. Quality has been defined through seven core attributes: safety, commercial, sensory, nutritional, technological, convenience, and image. Image covers ethical, cultural and environmental dimensions associated with the origin of the food and the way it is produced and processed. This framework enabled to highlight the priorities given to the different quality attributes. It also helped to identify potential antagonisms and synergies among quality attributes, between production and processing stages, and among stakeholders. Primacy is essentially given to commercial quality attributes, especially for standard commodity animal-source foods. This primacy has strongly influenced genetic selection and farming practices in all livestock commodity chains and enabled substantial quantitative gains, although at the expense of other quality traits. Focal issues are the destructuration of chicken muscle that compromises sensory, nutritional and image quality attributes, and the fate of males in the egg and dairy sectors, which have heavily specialised their animals. Quality can be gained but can also be lost throughout the farm-to-fork continuum. Our review highlights critical factors and periods throughout animal production and food processing routes, such as on-farm practices, notably animal feeding, preslaughter and slaughter phases, food processing techniques, and food formulation. It also reveals on-farm and processing factors that create antagonisms among quality attributes, such as the castration of male pigs, the substitution of marine-source feed by plant-based feed in fish, and the use of sodium nitrite in meat processing. These antagonisms require scientific data to identify trade-offs among quality attributes and/or solutions to help overcome these tensions. However, there are also food products that value synergies between quality attributes and between production and processing phases, particularly Geographical Indications, such as for cheese and dry-cured ham. Human epidemiological studies have found associations between consumption of animal-source foods and increased or decreased risk for chronic non-communicable diseases. These associations have informed public health recommendations. However, they have not yet considered animal production and food processing conditions. A concerted and collaborative effort is needed from scientists working in animal science, food process engineering, consumer science, human nutrition and epidemiology in order to address this research gap. Avenues for research and main options for policy action are discussed.

Review: Improving the nutritional, sensory and market value of meat products from sheep and cattle

This paper focuses on improving the sensory, health attributes and meat yield of beef and lamb meats. Value for meat is defined as the weight of meat × price/kg received with price linked to eating quality. To maximise value across the supply chain, accurate carcass grading systems for eating quality and yield are paramount. Grading data can then be used to target consumers' needs at given price points and then to tailor appropriate production and genetic directions. Both the grading methodologies and key phenotypes are complex and still under intensive research with international collaboration to maximise opportunities. In addition, there is value in promoting the health aspects of red meats served as whole trimmed meats. Typically, the total fat content is relatively low (less than 5%) and for forage systems, they deliver a very significant content of long-chain n-3 fatty acids. Further research is needed to clarify the healthiness or otherwise of ground beef served as burgers given the fat content is typically 20% or more. It is important to continue to improve the feedback to producers regarding the quantity and quality of the products they produce to target new value opportunities in a transparent and quantitative manner.

Objective measurement technologies for transforming the Australian & New Zealand livestock industries

This paper introduces the special edition of Meat Science focused upon the development, calibration and validation of technologies that measure traits influencing meat eating quality, or carcass fat and lean composition. These papers reflect the combined research efforts of groups in Australia, through the Advanced Livestock Measurement Technologies project, and New Zealand through AgResearch. We describe the various technologies being developed, how these devices are being trained upon common gold-standard measurements, and how their outputs are being simultaneously integrated into existing industry systems. We outline how this enhances the industry uptake and adoption of these technologies, and how this is further accelerated by education programs and strategic industry investment into their commercialisation.

Are Marbling and the Prediction of Beef Eating Quality Affected by Different Grading Sites?

For the European abattoirs, the preferred carcass grading site is at the fifth rib, and cutting at the tenth rib as in Australia could lead to a lower economic value of the carcass. Therefore, the objective of this study was to compare the grading scores of marbling and the meat and fat color on Musculus longissimus thoracis et lumborum (LTL) at the fifth and the tenth thoracic vertebrae. The consequences on the prediction of beef eating quality using the Meat Standards Australia (MSA) grading scheme were also evaluated for cull cows, which produce the majority of beef consumed in France. Carcasses from 208 French cattle, mainly Limousine cows, were graded according to the Australian Beef Carcase Chiller Assessment System (ABCAS) used for the implementation of the MSA system. The results indicate that there was no significant difference in the marbling score, between the fifth and the tenth ribs and hence in the MSA index and in the Global Quality [meat quality (MQ4)] scores calculated from marbling values from either the fifth rib or the tenth rib. However, the meat color at the tenth rib was significantly darker than that at the fifth rib (p < 0.01), and the fat color at the tenth rib was significantly yellower than that at the fifth rib (p < 0.001). The results of this study suggest that the grading of marbling can be conducted on M. LTL at the fifth thoracic vertebrae for routine use of the MSA system in France and, more generally, in Europe. However, further investigation and adjustment would be needed for other critical MSA scores (such as rib fat thickness) while respecting the European carcass quartering practices.

Yield measurement is valuable for pricing beef carcasses

Context The most common way of pricing beef carcasses is through a price grid. Most processors make greater profit from higher-quality carcasses, which are those with higher meat yield and eating quality. Aims The aim of this study was to calculate the value of diverse carcasses and compare pricing mechanisms on their ability to discriminate variation in meat yield and predicted eating quality. Methods Hereford cross steer carcasses (153) were boned out to record saleable meat and yield. Six methods were used to calculate carcass price (AU$/kg). All were adjusted to the same average carcass value to allow comparisons, assuming that the overall payment does not change, but comparing the effect of having greater premiums and discounts. The six prices were based on a commercial grid, grid plus eating quality premium, yield of saleable meat only (constant price for all saleable meat), yield with eating quality premium, then the yield prices with optimum (quadratic) weight and fatness penalties based on grid optimums. Key results Measurements of meat quality (eye muscle area and marble score) or saleable meat yield accounted for no variation in the grid price. However, measurement of yield accounted for substantial variation in prices calculated from yield and eating quality. Conclusions The current grids do not encourage high-quality meat production and, assuming that yield and eating quality are important to processors, an actual measurement of yield is crucial to guide processing decisions (e.g. cutting plans) to maximise carcass value and feed market signals back to beef producers. Implications Improved measurement of meat yield is required if carcass prices are to reflect carcass quality or the potential value captured.

Meat and sensory eating quality of loin steaks from cattle slaughtered at different ages as a result of short, medium or long finishing systems

Context In the belief that feed costs and use of cereal grains are reduced, production systems based on grazed and conserved forage in which cattle are slaughtered at 30 to 36 months of age are increasingly advocated. Aims As there is a scarcity of information concerning meat quality traits of beef from such extended rearing systems, three finishing systems of different lengths (Short, 14–16 months; Medium, 20–24 months; Long, 31–34 months) were compared in which cattle were slaughtered at similar conformation and fat classification scores. Methods The experiment comprised a three (system) × two (gender) design with 24 Limousin cross-bred cattle (12 steers and 12 heifers) assigned to each system. Characteristics of the rib section (between and inclusive of the 5th and 10th ribs) and sensory properties of M. longissimus thoracis samples were then assessed. Key results Older (Long system) cattle had greater rib section and L. thoracis weights. L. thoracis was tougher in older (Long system) cattle when assessed by a trained sensory panel. Heifers had lower rib section weights than steers but neither rib section composition or meat toughness differed between genders. Gristle (visible connective tissue) in the rib section increased with system length and was associated with an increased perception of gristle on eating. Conclusions Overall meat quality was considered commercially acceptable regardless of system. Implications The likely increased greenhouse gas emissions but reduced utilisation of food resources from the Long system need to be considered in conjunction with the meat quality characteristics of the system.

Evaluation of Greek Cattle Carcass Characteristics (Carcass Weight and Age of Slaughter) Based on SEUROP Classification System

In Greece, all cattle carcasses produced from a variety of breed types are classified according to the SEUROP system. The objective of this study was to evaluate Greek carcass characteristics such as carcass weight and age of slaughter based on SEUROP classification system (muscle conformation and fat deposit classes) and to describe the effect of main factors such as breed, gender, year of slaughter, farm's geographical region and month of slaughter on these carcass parameters. It is the first study that evaluates local breeds, revealing the wide diversity of the Greek cattle breeding conditions. The analyzed records consisted of 323,046 carcasses from 2011 to 2017. All the examined factors significantly affected the mean carcass weight (298.9 ± 0.2 kg) and the mean slaughter age (559.1 ± 0.3 days). Carcasses from beef meat breeds had on average higher mean carcass weight while the local breeds had lower. The mean slaughter age and carcass weight were higher in winter than in summer. The local and the dairy breeds were classified in similar muscle conformation classes. Finally, Greek cattle carcasses from almost all regions were satisfactory for their quality carcass traits with good muscle conformation (R, O and U class) and low-fat deposit (class 1 to 3).

Research in Beef Tenderness and Palatability in the Era of Big Data

For decades, research has focused on predicting beef palatability using muscle biochemical traits, and various biomarkers. In these approaches, a precise definition of the variable to predict (tenderness assessed by panelists, untrained consumers, or shear force), and repeatability of the measurements are crucial for creating significant data resources for the derivation of robust predictive models, and rigorous validation testing. This “big data” approach also requires careful definition of traits and transparent principles for data sharing and management. As in other fields, meat science researchers should improve the Findability, Accessibility, Interoperability, and Reuse of data (known as the FAIR principles). Furthermore, with the rapid evolution of new measurement technologies, the traits that they measure must be consistently described, enhancing our ability to integrate these new measurements into existing description systems. For beef, strategic choices have been made in order to consider real consumers’ expectations, not well estimated correctly by lab approaches. This strategy has been successfully developed in Australia, which set up the “Meat Standards Australia” grading scheme, now partly adopted by the beef industry. The ambitions of the International Meat Research 3G Foundation is to develop beef ontology, to set up an international database with a huge number of consumers’ scores related to beef palatability and collected according to standard protocols. The foundation also aims to support the beef industry by offering an international predictive model of beef palatability, flexible enough to take into account any local livestock characteristics or regional consumer specificity. This approach is supported by the United Nations Economic Commission for Europe (UNECE), which is promoting development of regulations and norms, technical cooperation and exchange of best expertise and practices. This will substantially improve the transparency of data flow and price signaling between all participants of the value chain, from beef producers through to consumers at retail.

Validation of two laboratory methods for beef intramuscular fat quantification

Many studies on beef nutritional qualities require the quantification of intramuscular fat. To reduce the sample amount, solvent use and time of analysis, two alternative methods to the Folch et al. (1957) reference method were studied: a miniaturised Folch's method and a near-infrared spectroscopic method. Performances and acceptability limits were evaluated with accuracy profiles for each of the methods. Equations to correct bias between the alternative and reference methods were calculated. Uncertainties associated with measurements were determined, and the validity domains were defined. From a previous set of studies, the ability of each method to discriminate samples from bovines of different breeds or receiving diverse treatments was tested. The validity domain of the miniaturised Folch's method ranged from 1.9 to 13.8 g of total lipids/100 g of tissue, and that of the near-infrared spectroscopic method ranged from 4.8 to 13.8 g of total lipids/100 g of tissue, with less than 20% difference from the reference method's results. Thus, the two alternative methods could be used depending on the research objectives: the miniaturised Folch's method could be used for detailed quantification of intramuscular fat and the near-infrared spectroscopic method for a quick classification of a large number of muscles. The precise knowledge of uncertainties associated with each measurement was determined, and perfect continuity with the results obtained so far with the reference Folch's method was confirmed.

European conformation and fat scores of bovine carcasses are not good indicators of marbling

Marbling is one of the primary carcass attributes utilized in most beef grading systems for eating quality evaluation. In Europe, the current beef grading system is the EUROP grid, which is focused on carcass commercial value and production yield rather than eating quality estimation. The aim of this study was to investigate the relationship between marbling and the most common scores for carcass classification in Europe. If there are strong associations between marbling and European classification scores, marbling score may be estimated from the carcass characteristics. However, this study indicated that European classification scores explain only a slight proportion of the variance in marbling score (32%, 46%, 34% and 21% for the entire cattle group, young bulls, females and steers, respectively). Therefore, whereas the EUROP grid is well adapted to estimate yield, it does not reflect marbling at all. The European beef industry should take into account additional indicators related to beef palatability to assist the determination of the commercial value of carcasses.

Influence of the rearing managements and carcass traits on the sensory properties of two muscles: Longissimus thoracis and rectus abdominis

The aim of this study was to analyse simultaneously the effect of rearing managements (RM), carcass traits, muscle type (longissimus thoracis, LT and rectus abdominis, RA) and their interactions on colour (system L*a*b*), sensory and rheological properties of 77 heifers. The data used were 46 rearing factors defining four RM applied during the heifers' whole life from and 5 carcass traits discriminating two carcass quality clusters (Low and High quality). The results showed that the RM had an impact on the carcass and meat quality traits. The redness and the overall acceptability of LT meat were more sensitive to variation of RM than RA meat. The tenderness of LT and RA were similar or not according to the RM. Higher tenderness was obtained from high carcass quality irrespective the muscle. These results show that similar carcass and meat qualities can be obtained with different RM. They also demonstrated that it is also possible to manage jointly carcass and meat qualities.

Various Statistical Approaches to Assess and Predict Carcass and Meat Quality Traits

The beef industry is organized around different stakeholders, each with their own expectations, sometimes antagonistic. This article first outlines these differing perspectives. Then, various optimization models that might integrate all these expectations are described. The final goal is to define practices that could increase value for animal production, carcasses and meat whilst simultaneously meeting the main expectations of the beef industry. Different models previously developed worldwide are proposed here. Two new computational methodologies that allow the simultaneous selection of the best regression models and the most interesting covariates to predict carcass and/or meat quality are developed. Then, a method of variable clustering is explained that is accurate in evaluating the interrelationships between different parameters of interest. Finally, some principles for the management of quality trade-offs are presented and the Meat Standards Australia model is discussed. The "Pareto front" is an interesting approach to deal jointly with the different sets of expectations and to propose a method that could optimize all expectations together.

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

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 R² 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.

Drivers of Consumer Liking for Beef, Pork, and Lamb: A Review

Tenderness, juiciness, and flavor have been associated with consumer acceptance of beef, lamb, and pork. Drivers of consumer liking are interrelated across these species, but there are differences in consumer preferences. Animal age, animal diet, and subsequent marbling impact consumer liking across species. For beef, consumer research prior to the 1990s showed that tenderness was the main driver of liking. Consumer tenderness and juiciness liking are highly correlated. More recent research has shown that as overall tenderness improved and tenderness variation decreased, flavor has become a more important driver of beef consumer liking. Flavor is affected by consumer preparation methods, familiarity with different flavor presentations, and animal production systems. Animal diet impacts consumer perception of beef tenderness and flavor, especially when comparing forage-fed versus grain-fed beef. Flavor preferences vary across countries more so than preferences for beef based on consumer tenderness preferences and are most likely influenced by the consumption of locally produced beef and the flavor-derived type of beef traditionally consumed. Drivers of pork consumer liking have been shown to be affected by pH, color, water holding capacity, animal diet, and the presence of boar taint compounds. While tenderness and juiciness continue to be drivers of consumer liking for pork, flavor, as impacted by animal diet and the presence of boar taint compounds, continues to be a driver for consumer liking. For lamb, the flavor, as affected by diet, and animal age continue to be the main drivers of consumer liking. Lamb consumers vary across countries based on the level of consumption and preferences for flavor based on cultural effects and production practices.

Predicting the Quality of Meat: Myth or Reality?

This review is aimed at providing an overview of recent advances made in the field of meat quality prediction, particularly in Europe. The different methods used in research labs or by the production sectors for the development of equations and tools based on different types of biological (genomic or phenotypic) or physical (spectroscopy) markers are discussed. Through the various examples, it appears that although biological markers have been identified, quality parameters go through a complex determinism process. This makes the development of generic molecular tests even more difficult. However, in recent years, progress in the development of predictive tools has benefited from technological breakthroughs in genomics, proteomics, and metabolomics. Concerning spectroscopy, the most significant progress was achieved using near-infrared spectroscopy (NIRS) to predict the composition and nutritional value of meats. However, predicting the functional properties of meats using this method-mainly, the sensorial quality-is more difficult. Finally, the example of the MSA (Meat Standards Australia) phenotypic model, which predicts the eating quality of beef based on a combination of upstream and downstream data, is described. Its benefit for the beef industry has been extensively demonstrated in Australia, and its generic performance has already been proven in several countries.

Suckler Bulls Slaughtered at 15 Months of Age: Effect of Different Production Systems on the Fatty Acid Profile and Selected Quality Characteristics of Longissimus Thoracis

The objective was to compare the quality of beef from bulls reared in typical Irish indoor systems or in novel grass-based systems. Bulls were assigned to one of the following systems: (a) grass silage plus barley-based concentrate ad libitum (CON); (b) grass silage ad libitum plus 5 kg of concentrate (SC); (c) grazed grass without supplementation (G0); (d) grazed grass plus 0.5 kg of the dietary dry matter intake as concentrate (GC) for (100 days) until slaughter (14.99 months). Carcass characteristics and pH decline were recorded. Longissimus thoracis was collected for analytical and sensory analysis. Lower carcass weight, conformation and fatness scores were found for grazing compared to CON and SC groups. CON bulls had highest intramuscular fat and lighter meat colour compared with grazing bulls. The SC meat (14 days aged) was rated higher for tenderness, texture, flavour and acceptability compared with grazing groups. CON saturated and monounsaturated fatty acid (FA) concentration was highest, conversely, omega-3 FA concentration was higher for GC compared with CON, while no differences were found in polyunsaturated FA. In conclusion, while market fatness specification was not reached by grazed grass treatments, beef eating quality was not detrimentally affected and nutritional quality was improved.

Preliminary Study to Determinate the Effect of the Rearing Managements Applied during Heifers' Whole Life on Carcass and Flank Steak Quality

The aim of this study was to investigate the impact of rearing managements applied during a heifers’ whole life on the carcass and flank steak (rectus abdominis) meat traits. For this study, rearing managements applied on 96 heifers were identified by conducting surveys in farms. A heifers’ whole life was divided into three key periods: Pre-weaning, growth, and fattening. The combination of the rearing factors applied during the heifers’ whole life allowed us to characterize several rearing managements. Among them, four have been studied in depth. The main results displayed that the carcass traits were more sensitive to the rearing managements than the flank steak traits. The different managements considered had an impact on the weight, the dressing percentage and the conformation score of the carcass. Whereas, they had no impact on the sensory descriptors, the sheer force and the color of the flank steak. This study showed that the variations observed for carcass and meat traits could not be explained by the variation of only one rearing factor but could be explained by many rearing factors characterizing the rearing management applied. Finally, this study demonstrated that it was possible to improve carcass traits without deteriorating meat traits.

Effect of castration and carcass suspension method on the quality and fatty acid profile of beef from male dairy cattle

BACKGROUND

The use of bulls rather than steers for beef production offers some considerable advantages; however, the eating quality of bull beef is an issue of marketing concern. This study assessed the physicochemical characteristics of young Holstein-Friesian (HF) bull and steer beef. Steer carcasses were suspended by the Achilles tendon (AS) and by pelvic suspension (PS).

RESULTS

HF steer beef had higher redness, yellowness and chroma values, whereas bulls had higher ultimate pH and darker muscle. Warner-Bratzler shear force, cook loss at different ageing times, moisture, and insoluble and total collagen were higher for HF bull beef, whereas intramuscular fat, soluble collagen and collagen solubility were higher for steer beef. HF steer beef had a higher proportion of saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA), whereas bull beef had higher proportions of polyunsaturated fatty acids (PUFA), PUFA/SFA and n-6/n-3 PUFA ratios. In comparison to AS, PS increased redness and chroma after 24 h blooming; PS improved tenderness up to 7 days of ageing and accelerated the ageing process.

CONCLUSION

For young dairy cattle, steer beef would likely have superior eating quality but a relatively less favourable nutritional fatty acid profile to bull beef. Suspension method affected the tenderness and colour intensity of dairy steer beef at different ageing times. © 2018 Society of Chemical Industry.

Current situation and future prospects for beef production in Europe - A review

The European Union (EU) is the world's third largest producer of beef. This contributes to the economy, rural development, social life, culture and gastronomy of Europe. The diversity of breeds, animal types (cows, bulls, steers, heifers) and farming systems (intensive, extensive on permanent or temporary pastures, mixed, breeders, feeders, etc) is a strength, and a weakness as the industry is often fragmented and poorly connected. There are also societal concerns regarding animal welfare and environmental issues, despite some positive environmental impacts of farming systems. The EU is amongst the most efficient for beef production as demonstrated by a relative low production of greenhouse gases. Due to regional differences in terms of climate, pasture availability, livestock practices and farms characteristics, productivity and incomes of beef producers vary widely across regions, being among the lowest of the agricultural systems. The beef industry is facing unprecedented challenges related to animal welfare, environmental impact, origin, authenticity, nutritional benefits and eating quality of beef. These may affect the whole industry, especially its farmers. It is therefore essential to bring the beef industry together to spread best practice and better exploit research to maintain and develop an economically viable and sustainable beef industry. Meeting consumers' expectations may be achieved by a better prediction of beef palatability using a modelling approach, such as in Australia. There is a need for accurate information and dissemination on the benefits and issues of beef for human health and for environmental impact. A better objective description of goods and services derived from livestock farming is also required. Putting into practice "agroecology" and organic farming principles are other potential avenues for the future. Different future scenarios can be written depending on the major driving forces, notably meat consumption, climate change, environmental policies and future organization of the supply chain.

Factors affecting lamb eating quality and the potential for their integration into an MSA sheepmeat grading model

Major efforts in the sheep industry to control eating quality have resulted in reduced product variability. Yet inconsistent eating quality for consumers remains, due to a degree of inaccurate representation of cut quality. Eating quality defined through a complex interplay of different factors can be predicted for individual cuts, and Meat Standards Australia (MSA) grading schemes have been developed to achieve these defined quality outcomes. This review outlines the justifications to refine the current sheepmeat MSA pathways system to transition into a cuts-based prediction model and details some of the factors affecting sheepmeat eating quality as key factors under consideration into the new model. The development of the new sheepmeat MSA prediction model will allow for more efficient carcass sorting to underpin a value based payment system throughout the supply chain. However it requires the inclusion of individual carcass yield and eating quality measurements (i.e. IMF). Furthermore, the adoption challenges internationally of an MSA like model are discussed.

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

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.