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

Author

Jingjing Liu, Jean-François Hocquette, Sghaier Chriki, Declan J. Troy, Grzegorz Pogorzelski, Marie-Pierre Ellies-Oury, I. Legrand, Linda J. Farmer, Jerzy Wierzbicki, Rod Polkinghorne, Unité Mixte de Recherche sur les Herbivores - UMR 1213 (UMRH), VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), ISARA-Lyon, Institut de l'élevage (IDELE), Warsaw University of Life Sciences (SGGW), Polish Beef Association, Agri Food and Biosciences Institute, Teagasc Food Research Centre [Fermoy, Ireland], 431 Timor Road, Murrurundi, NSW 2338, Australia., and China Scholarship Council European research project ProSafeBeef FOOD-CT-2006-36241Polish ProOptiBeef Farm to Fork project - EU Innovative POIG.01.03.01-00-204/09French 'Direction Generale de l'Alimentation' FranceAgriMer Irish Department of Agriculture Food and The Marine under the FIRM program Northern Ireland Department of Agriculture and Rural Development 'Vision' program

Subjects
Male, 2019-20 coronavirus outbreak, Coronavirus disease 2019 (COVID-19), Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), Marbled meat, [SDV]Life Sciences [q-bio], Biology, 0404 agricultural biotechnology, Animal science, Animals, Palatability, 2. Zero hunger, 0402 animal and dairy science, European fat score, 04 agricultural and veterinary sciences, Marbling, 040401 food science, 040201 dairy & animal science, Beef industry, Red Meat, Adipose Tissue, European conformation score, Body Composition, Cattle, Female, Beef, Food Science
Abstract

International audience; 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.

Published
2020
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2. Contributions of tenderness, juiciness and flavor liking to overall liking of beef in Europe

Author

Jerzy Wierzbicki, Grzegorz Pogorzelski, Jean-François Hocquette, Sghaier Chriki, Jingjing Liu, Marie-Pierre Ellies-Oury, I. Legrand, Declan J. Troy, Rod Polkinghorne, Linda J. Farmer, Beijing Key Laboratory of Security and Privacy in Intelligent Transportation, Beijing Jiaotong University (BJTU), Bordeaux Sciences Agro [Gradignan], Ecole Nationale Supérieure des Sciences Agronomiques de Bordeaux-Aquitaine (Bordeaux Sciences Agro), Unité Mixte de Recherche sur les Herbivores - UMR 1213 (UMRH), VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Service Qualité des Viandes, Institut de l'élevage (IDELE), Polish Beef Association, Agri-Food and Biosciences Institute, Teagasc Agriculture and Food Development Authority (Teagasc), 431 Timor Road, Murrurundi, Independent, and China Scholarship Council European research project ProSafeBeef FOOD-CT-2006-36241Polish ProOptiBeef Farm to Fork project - EU Innovative POIG.01.03.01-00-204/09French 'Direction Generale de l'Alimentation' FranceAgriMer Irish Department of Agriculture Food and The Marine under the FIRM programme Northern Ireland Department of Agriculture and Rural Development 'Vision' program

Subjects
media_common.quotation_subject, Food Preferences, 0404 agricultural biotechnology, Perception, medicine, Animals, Humans, Cooking, Flavor, media_common, 0402 animal and dairy science, Product testing, food and beverages, 04 agricultural and veterinary sciences, Consumer Behavior, 040401 food science, 040201 dairy & animal science, Europe, Tenderness, Red Meat, Taste, Trait, Cattle, medicine.symptom, Psychology, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Social psychology, Food Science
Abstract

This study evaluated the contributions of sensory traits to overall liking in Europe. Perceptions by untrained consumers of tenderness, juiciness, flavor liking and overall liking were determined using the Meat Standards Australia protocols. According to European consumer testing with European beef samples, flavor liking was the most important contributor (39%) to beef overall liking, followed by tenderness (31%) and juiciness (24%) (P0.94). The improvement in tenderness over the last decades may explain the highest contribution of flavor liking nowadays. Flavor liking is therefore the main driver of variability in overall liking. Juiciness is the least robust trait which could be influenced by other traits during consumer perception. For outstanding steaks, each sensory trait should have excellent scores and high contributions to overall liking. For medium cuts, one sensory trait with a low score has the potential to be compensated by other traits with higher scores and more emphasis will be placed on the trait with the lowest perception.

Published
2020
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3. Update on a European beef eating quality model

Author

Hocquette, Jean-François, Bonny, Sarah, Polkinghorne, Rod, Farmer, Linda, Legrand, I., Allen, Paul, Wierzbicki, Jerzy, Gardner, Graham, Pethick, David, Unité Mixte de Recherches sur les Herbivores ( UMR 1213 Herbivores ), VetAgro Sup ( VAS ) -AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique ( INRA ), Murdoch University, 431 Timor Road, Murrurundi, Independent, Agri-Food and Biosciences Institute, Service Qualité de la Viande, MRAL, Institut de l'Elevage, Teagasc Food Research Centre, Polish Beef Association, Unité Mixte de Recherche sur les Herbivores - UMR 1213 (UMRH), VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-Institut National de la Recherche Agronomique (INRA)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Institut de l'élevage (IDELE), Teagasc Food Research Centre [Fermoy, Ireland], Unité Mixte de Recherches sur les Herbivores - UMR 1213 (UMRH), VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA), and Teagasc Food Research Centre [Fermoy, County Cork, Ireland]

Subjects
race bovine européenne, [ SDV ] Life Sciences [q-bio], [SDV]Life Sciences [q-bio], qualité alimentaire, bœuf, consommateur, qualité de la viande, europe, consumers
Abstract

Session B. Update on Eating Quality; Update on a European beef eating quality model. Sustainable beef quality for Europe - II - A Workshop for Industry and Scientists

Published
2017

4. La qualité sensorielle n'a pas de relation avec la qualité des carcasses bovines

Author

Bonny, Sarah, Legrand, Isabelle, Pethick, David, Wierzbicki, Jerzy, Allen, Paul, Farmer, Linda, Polkinghorne, Rod, Gardner, Graham, Hocquette, Jean-François, Unité Mixte de Recherche sur les Herbivores - UMR 1213 (UMRH), Institut National de la Recherche Agronomique (INRA)-VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Service Qualité des Viandes, Institut de l'élevage (IDELE), School of Veterinary and Life Sciences [Murdoch], Murdoch University, Polish Beef Association, Teagasac Food Research Centre, Agri-Food and Biosciences Institute, 431 Timor Road, Murrurundi, Independent, Unité Mixte de Recherches sur les Herbivores ( UMR 1213 Herbivores ), VetAgro Sup ( VAS ) -AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique ( INRA ), Institut de l'Elevage, Unité Mixte de Recherches sur les Herbivores - UMR 1213 (UMRH), VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA), and VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-Institut National de la Recherche Agronomique (INRA)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement

Subjects
bovin, classification de carcasse, consommateur, qualité en bouche, [ SDV ] Life Sciences [q-bio], classification, [SDV]Life Sciences [q-bio], qualité sensorielle, carcasse, carcass
Abstract

La variabilité de la tendreté est considérée comme un facteur majeur expliquant la diminution de la consommation et de la part de marché de la viande bovine. La classification des carcasses par le système EUROP permet de déterminer la valeur économique des carcasses dans toute l’Europe. Cette étude publiée dans Animal (2016) 10:6, pp 996–1006 s’est intéressée aux relations entre les critères de classification des carcasses et la qualité sensorielle de la viande bovine. Un total de 3786 consommateurs naïfs français, polonais, irlandais et d’Irlande du nord a évalué des steaks grillés à point ou bien cuits et issus de 17 pièces de boucherie différentes prélevées sur 455 carcasses. Les consommateurs ont noté la tendreté, la flaveur, la jutosité et l’appréciation globale sur une échelle de 0 à 100 selon les protocoles du système « Meat Standards Australia ». Une relation négative a été observée entre la jutosité et la conformation des carcasses. Pour les autres critères, une relation négative avec la conformation des carcasses a été observée au plus pour trois des pièces de boucherie sur les 17 étudiées. Une relation positive entre l’engraissement des carcasses et la note de tendreté a été observée pour seulement 3 des 17 pièces de boucherie analysées. Cependant, ces relations sont entièrement expliquées par la note de persillé. Ainsi, le système de classification européen des carcasses n'a pas de relation marquée avec les notes d’analyse sensorielle de la viande. Il ne peut donc être utilisé pour rémunérer les éleveurs sur la qualité perçue par le consommateur., European conformation and fat grades are a major factor determining carcass value throughout Europe. In this study published in Animal (2016) 10:6, pp 996–1006 the relationships between these scores and sensory scores were investigated. A total of 3786 French, Polish and Irish consumers evaluated steaks, grilled to a medium or a well-done doneness, according to protocols of the “Meat Standards Australia” system, from seventeen muscles representing 455 local, commercial cattle from commercial abattoirs. A mixed linear effects model was used for the analysis. There was a negative relationship between juiciness and European conformation score. For the other sensory scores, a maximum of three muscles out of a possible 17 demonstrated negative effects of conformation score on sensory scores. There was a positive effect of European fat score on three individual muscles. However, this was accounted for by marbling score. Thus, while the European carcass classification system may indicate yield, it has no consistent relationship with sensory scores at a carcass level. It is thus not suitable to pay livestock producers according to eating quality of beef as perceived by consumers.

Published
2017

5. Demographic factors have only minor effects on a consumer’s perception of the eating quality of beef

Author

Bonny, Sarah, Hocquette, Jean-François, Pethick, David, Allen, Paul, Legrand, Isabelle, Wierzbicki, Jerzy, Farmer, Linda, Polkinghorne, Rod, Gardner, Graham, Unité Mixte de Recherche sur les Herbivores - UMR 1213 (UMRH), VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-Institut National de la Recherche Agronomique (INRA)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, School of Veterinary and Life Science, Murdoch University, Teagasc Agriculture and Food Development Authority (Teagasc), Service Qualité des Viandes, Institut de l'élevage (IDELE), Polish Beef Association, Agri-Food and Biosciences Institute, 431 Timor Road, Murrurundi, Independent, Institut National de la Recherche Agronomique (INRA)-VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS), and Institut National de la Recherche Agronomique (INRA)-VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement

Subjects
viande bovine, consumer testing, [SDV]Life Sciences [q-bio], qualité sensorielle, sensory testing, europe, consommateur, [INFO]Computer Science [cs], qualité de la viande, [SHS]Humanities and Social Sciences
Abstract

The beef industry must re spond to the changing market place and consumer demands. An essential part of this is quantifying consumer perception of beef quality across a broad range of demographics. Over 19, 000 consumers from four European countries tasted seven beef samples and sco red them for tenderness, juiciness, flavour liking and overall liking. Consumers also answered a short demographic questionnaire. The four sensory scores were analysed as dependent variables in linear mixed effects models. A fifth model was also establishe d using a weighted combination of the four sensory scores termed the MQ4 score (0. 3 *tenderness, 0.1*juiciness, 0. 3 *flavour liki ng and 0.3*overall liking). The answers to the demographic questionnaire were analys ed as fixed effects in the models. Consumer, session, country, serve order and the quality of the previous sample were controlled for in the analysis. Overall , there were only small differences in a consumer’s perception of beef eating quality between demographic groups. This indicates that a single quality descriptor could reliably predict eating quality for the entire market, providing a basis for a widespread, eating quality based, beef grading system in Europe.

Published
2016

6. Prediction of beef eating quality in France using the Meat Standards Australia system

Author

David W. Pethick, Rod Polkinghorne, I. Legrand, Jean-François Hocquette, Institut de l'élevage (IDELE), Unité de Recherches sur les Herbivores (URH), Institut National de la Recherche Agronomique (INRA), Marrinya Agricultural Enterprises, Partenaires INRAE, Murdoch University, Unité Mixte de Recherche sur les Herbivores - UMR 1213 (UMRH), VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-Institut National de la Recherche Agronomique (INRA)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, 431 Timor Road, Murrurundi, NSW 2338, School of Veterinary and Biomedical Science, The National Office for Meat and Dairy Products (now FranceAgriMer), The French Direction Générale de l’Alimentation, a French well-known private Company, a small private enterprise specialized in meat selection, boning used for gourmet restaurants (Jean Denaud) was also associated to this experiment, Association Institut du Charolais, Syndicat de Défense et de promotion de la Viande de Boeuf de Charolles, Egide/Fast, and Institut National de la Recherche Agronomique (INRA)-VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)

Subjects
Male, Meat, Rump, 040301 veterinary sciences, sensory evaluation, [SDV]Life Sciences [q-bio], SF1-1100, beef quality, consumers, [SHS]Humanities and Social Sciences, 0403 veterinary science, Agricultural science, Paired samples, medicine, Animals, Food Industry, Humans, [INFO]Computer Science [cs], Grading (education), ComputingMilieux_MISCELLANEOUS, 0402 animal and dairy science, Australia, 04 agricultural and veterinary sciences, prediction, Consumer Behavior, 040201 dairy & animal science, Animal culture, Tenderness, Geography, Quality rating, palatability, Animal Science and Zoology, Cattle, Female, France, medicine.symptom
Abstract

International audience; An experiment was set up for (i) comparing Australian and French consumer preferences to beef and to (ii) quantify how well the Meat Standards Australia (MSA) grading model could predict the eating quality of beef in France. Six muscles from 18 Australian and 18 French cattle were tested as paired samples. In France, steaks were grilled ‘medium’ or ‘rare’, whereas in Australia ‘medium’ cooking was used. In total, 360 French consumers took part in the ‘medium’ cooking test, with each eating half Australian beef and half French beef and 180 French consumers tested the ‘rare’ beef. Consumers scored steaks for tenderness (tn), juiciness (ju), flavour liking (fl) and overall liking (ov). They also assigned a quality rating to each sample: ‘unsatisfactory’, ‘satisfactory everyday quality’ (3*), ‘better than everyday quality’ (4*) or ‘premium quality’ (5*). The prediction of the final ratings (3*, 4*, 5*) by the French consumers using the MSA-weighted eating quality score (0.3 tn10.1 ju10.3 fl10.3 ov) was over 70%, which is at least similar to the Australian experience. The boundaries between ‘unsatisfactory’, 3*, 4* and 5* were found to be ca. 38, 61 and 80, respectively. The differences between extreme classes are therefore slightly more important in France than in Australia. On average, even though it does not have predictive equations for bull meat, the mean predicted scores calculated by the MSA model deviated from observed values by a maximum of 5 points on a 0 to 100 scale except for the Australian oyster blade and the French topside, rump and outside (deviating by ,15). Overall, the data indicate that it would be possible to manage a grading system in France as there is high agreement and consistency across consumers. The ‘rare’ and ‘medium’ results are also very similar, indicating that a common set of weightings and cut-offs can be employed.

Published
2010
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7. European conformation and fat scores of bovine carcasses are not good indicators of marbling.

Author

Liu J, Chriki S, Ellies-Oury MP, Legrand I, Pogorzelski G, Wierzbicki J, Farmer L, Troy D, Polkinghorne R, and Hocquette JF

Subjects
Animals, Cattle, Female, Male, Adipose Tissue, Body Composition, Red Meat analysis, Red Meat standards
Abstract

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., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

Published
2020
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8. Modelling of beef sensory quality for a better prediction of palatability.

Author

Hocquette JF, Van Wezemael L, Chriki S, Legrand I, Verbeke W, Farmer L, Scollan ND, Polkinghorne R, Rødbotten R, Allen P, and Pethick DW

Subjects
Animals, Australia, Cattle, Europe, Humans, Meat standards, Models, Biological, Muscles, Quality Control, Meat analysis, Stress, Mechanical, Taste
Abstract

Despite efforts by the industry to control the eating quality of beef, there remains a high level of variability in palatability, which is one reason for consumer dissatisfaction. In Europe, there is still no reliable on-line tool to predict beef quality and deliver consistent quality beef to consumers. Beef quality traits depend in part on the physical and chemical properties of the muscles. The determination of these properties (known as muscle profiling) will allow for more informed decisions to be made in the selection of individual muscles for the production of value-added products. Therefore, scientists and professional partners of the ProSafeBeef project have brought together all the data they have accumulated over 20 years. The resulting BIF-Beef (Integrated and Functional Biology of Beef) data warehouse contains available data of animal growth, carcass composition, muscle tissue characteristics and beef quality traits. This database is useful to determine the most important muscle characteristics associated with a high tenderness, a high flavour or generally a high quality. Another more consumer driven modelling tool was developed in Australia: the Meat Standards Australia (MSA) grading scheme that predicts beef quality for each individual muscle×specific cooking method combination using various information on the corresponding animals and post-slaughter processing factors. This system has also the potential to detect variability in quality within muscles. The MSA system proved to be effective in predicting beef palatability not only in Australia but also in many other countries. The results of the work conducted in Europe within the ProSafeBeef project indicate that it would be possible to manage a grading system in Europe similar to the MSA system. The combination of the different modelling approaches (namely muscle biochemistry and a MSA-like meat grading system adapted to the European market) is a promising area of research to improve the prediction of beef quality. In both approaches, the volume of data available not only provides statistically sound correlations between various factors and beef quality traits but also a better understanding of the variability of beef quality according to various criteria (breed, age, sex, pH, marbling etc.)., (© 2013 The American Meat Science Association. All rights reserved.)

Published
2014
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