Review: The variability of the eating quality of beef can be reduced by predicting consumer satisfaction

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dc.contributor.authorBonny, S.P.F.
dc.contributor.authorHocquette, J.-F.
dc.contributor.authorPethick, D.W.
dc.contributor.authorWierzbicki, J.
dc.contributor.authorAllen, P.
dc.contributor.authorFarmer, Linda J.
dc.contributor.authorPolkinghorne, R.J.
dc.contributor.authorGardner, G.E.
dc.date.accessioned2021-06-11T09:01:43Z
dc.date.available2021-06-11T09:01:43Z
dc.date.issued2018-04-02
dc.descriptionPublication history: Accepted - 22 February 2018; Published online - 2 April 2018en_US
dc.description.abstractThe Meat Standards Australia (MSA) grading scheme has the ability to predict beef eating quality for each ‘cut×cooking method combination’ from animal and carcass traits such as sex, age, breed, marbling, hot carcass weight and fatness, ageing time, etc. Following MSA testing protocols, a total of 22 different muscles, cooked by four different cooking methods and to three different degrees of doneness, were tasted by over 19 000 consumers from Northern Ireland, Poland, Ireland, France and Australia. Consumers scored the sensory characteristics (tenderness, flavor liking, juiciness and overall liking) and then allocated samples to one of four quality grades: unsatisfactory, good-every-day, better-than-every-day and premium. We observed that 26% of the beef was unsatisfactory. As previously reported, 68% of samples were allocated to the correct quality grades using the MSA grading scheme. Furthermore, only 7% of the beef unsatisfactory to consumers was misclassified as acceptable. Overall, we concluded that an MSA-like grading scheme could be used to predict beef eating quality and hence underpin commercial brands or labels in a number of European countries, and possibly the whole of Europe. In addition, such an eating quality guarantee system may allow the implementation of an MSA genetic index to improve eating quality through genetics as well as through management. Finally, such an eating quality guarantee system is likely to generate economic benefits to be shared along the beef supply chain from farmers to retailors, as consumers are willing to pay more for a better quality product.en_US
dc.description.sponsorshipThis research was supported by Meat and Livestock Australia and Murdoch University. Data were obtained through the financial contributions of the European research project ProSafeBeef (contract no. FOOD-CT-2006-36241), the Polish ProOptiBeef Farm to Fork project funded by the EU Innovative (POIG.01.03.01-00-204/09), the French ‘Direction Générale de l’Alimentation’ and FranceAgriMer. For the Irish data, the authors acknowledge the financial support of the Department of Agriculture and the Marine (DAFM) under the Food Institutional Research Measure (FIRM). Furthermore, this project would not have been possible without the practical support of the Association Institut du Charolais, the Syndicat de Défense et du promotion de la Viande de Boeuf de Charolles and the gourmet restaurants ‘Jean Denaud’ and representatives of the beef industry across Europe. The international travel required for this project has been funded by ‘Egide/Fast’ funds from the French and Australian governments, respectively (project no. FR090054) and by ‘Egide/Polonium’ funds from the French and Polish governments, respectively. The assistance and participation of the Beef CRC and Janine Lau (MLA, Australia), Alan Gee (Cosign, Australia), Ray Watson (Melbourne University, Australia) and John Thompson (UNE) are also gratefully acknowledged.en_US
dc.identifierhttp://hdl.handle.net/20.500.12518/269
dc.identifier.citationBonny, S. P. F., Hocquette, J.-F., Pethick, D. W., Legrand, I., Wierzbicki, J., Allen, P., Farmer, L. J., Polkinghorne, R. J. and Gardner, G. E. (2018) ‘Review: The variability of the eating quality of beef can be reduced by predicting consumer satisfaction’, Animal, 12(11), pp. 2434–2442. doi: 10.1017/s1751731118000605.en_US
dc.identifier.issn1751-7311
dc.identifier.urihttps://doi.org/10.1017/S1751731118000605
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.rightsCopright 2018 The Animal Consortium This is an open access article published under a Creative Commons Attribution-NonCommercial-NoDerivs License (https://creativecommons.org/licenses/by-nc-nc/4.0/), which permits distribution and reproduction for non-commercial purposes, provided the author and source are cited.en_US
dc.subjectmeaten_US
dc.subjectpalatabilityen_US
dc.subjectmodellingen_US
dc.subjectgeneticsen_US
dc.subjecteconomic impacten_US
dc.titleReview: The variability of the eating quality of beef can be reduced by predicting consumer satisfactionen_US
dc.typeArticleen_US
dcterms.dateAccepted2018-02-22
dcterms.dateSubmitted2017-06-10

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