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A total of 720 South African consumers sourced from rural and urban backgrounds scored willingness to pay (WTP) for different eating quality grades of beef. The consumers had previously participated in taste panels which scored eating quality of grilled and slow cook samples before grading them as either 2 (unsatisfactory), 3 (good every day), 4 (better than everyday), or 5 (premium) star quality. Consumers provided details on demographic and meat preference traits. Eating quality grade had the largest effect on WTP (P .001). Whether consumers were sourced from urban or rural backgrounds, or had tasted beef prepared using grill or slow cook methods had little effect on WTP (P .05). Similarly, demographic and meat preference traits had little effect of WTP (P .05), with the exception that at the higher meat quality grades older consumers had a lower WTP than younger age groups (P .05), as did households with8 adult consumers (P .05).

Dry ageing of mutton may enhance mutton's consumer appeal; however, consumer acceptance of mutton is heterogeneous. To identify which consumers prefer dry aged mutton, dry (DA) and wet aged mutton (WA) loin and topside were rated by consumers (n = 540) for tenderness, juiciness, liking of flavour and overall liking on a 0-100 scale. Two predictive liking models were developed, utilising either consumer clusters (identified by agglomerative hierarchical clustering) which related to mutton liking and ageing method preference, or demographic factors. The cluster based model had the highest explanatory power. Cluster 1 (n = 219) preferred DA (p 0.001), rating it 5.9 points higher than WA, cluster 2 (n = 235) had no ageing method preference (p 0.05), and cluster 3 (n = 79) preferred WA (p 0.001), rating WA liking 8.3 points higher than DA. Cluster characterisation identified some differences between clusters that may relate to consumer ethnicity and familiarity with mutton.

International audience; For decades, research has focused on predicting beef palatability using muscle biochemical traits and various bio-markers. 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, as well as rigorous validation testing. This "big data" approach as well as the rapid evolution of new measurement technologies require careful definition of traits and transparent principles for data sharing and management. In this context, AgroPortal is a common platform to receive and host existing description systems, such as Animal Trait Ontology for Livestock. Furthermore, as in other fields, meat science researchers should improve the Findability, Accessibility, Interoperability, and Reusability of data (known as the FAIR Data Principles). For beef, strategic choices have been made in order to consider real consumers' expectations, not well estimated correctly by lab approaches. Thus, Australia set up the Meat Standards Australia grading scheme based on beef assessment by untrained consumers. The ambitions of the International Meat Research 3G Foundation is to develop beef ontology, to set up an international database with a large number of consumers' scores related to beef palatability and collected according to standard protocols of the Meat Standards Australia methodology. 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, which promotes 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.

The objective was to assess the consumer (n = 360) palatability and satisfaction of enhanced (7%) and nonenhanced Australian grain-fed, Australian grass-fed, and US grain-fed beef from 2 beef muscles. Strip loin (longissimus lumborum [LL]) and top sirloin butt (gluteus medius [GM]) subprimals were collected from 12 Australian grass-fed, 12 Australian grain-fed, and 12 US grain-fed (USDA Choice) carcasses. In addition, tenderloin (psoas major) and eye of round (semitendinosus) subprimals were collected from the same US carcasses to serve as anchors for high and low palatability. All subprimals were aged until 29 to 32 d postmortem. All fabrication and enhancement occurred in Lubbock, Texas. Data were analyzed initially as a randomized complete design and subsequently as a split-split plot design, with the main effects of country of origin/diet (Australian grain-fed, Australian grass-fed, and US grain-fed), muscle (LL and GM), and enhancement (0% or 7%) and all potential interactions as fixed effects. Enhancement significantly improved palatability in both LL and GM steaks as evidenced by greater (P < 0.05) consumer ratings for tenderness, juiciness, flavor liking, overall liking, and satisfaction. Enhancing LL steaks resulted in consumer responses that were comparable or superior to consumer responses for psoas major samples. Similarly, enhancing GM steaks resulted in consumer responses that were comparable or superior to nonenhanced LL samples. Consumers reacted least favorably to nonenhanced Australian grass-fed beef as they rated all palatability traits lowest (P < 0.05) for both LL and GM samples. However, enhancing grassfed beef resulted in consumer responses that were similar (P > 0.05) to nonenhanced grain-fed beef. This response to enhancement was observed in consumer scores for both LL and GM samples. Consumers could not detect differences (P > 0.05) in tenderness, juiciness, flavor, overall liking, or satisfaction between grain-fed beef from Australia and the US.

The objective of this study was to determine the consumer eating quality of five Australian beef muscles (outside skirt/diaphragm, inside skirt/transversus abdominis, inside round cap/gracilis, bottom sirloin flap/obliquus abdominis internus, and flank steak/rectus abdominis) served as fajita strips. All the muscles were divided in half and enhanced (12%) with a brine solution containing either phosphate, a &ldquo, clean label&rdquo, ingredient sodium bicarbonate, or not enhanced. Muscle and enhancement independently influenced (P &lt, 0.01) tenderness, juiciness, flavor, and overall liking. Overall, the bottom sirloin flap was liked the most (P &lt, 0.05) when compared with all the other muscles, while the inside round cap was liked less but did not differ (P &gt, 0.05) from the inside skirt or flank steak. Samples enhanced with sodium bicarbonate were the most (P &lt, 0.05) tender and juicy, samples enhanced with phosphate were intermediate, and the control samples were the least tender and juicy, regardless of the muscle. Flavor and overall liking were similar (P &gt, 0.05) between clean and phosphate-enhanced samples, and both were liked more than the control samples. Enhancement was necessary for acceptable eating quality of all the muscles evaluated in this study, however, the inside round cap was the least suitable. These results indicate that a &ldquo, enhanced fajita product is possible without compromising cooking yield or consumer satisfaction.

Sides of the 40 selected carcasses were alternately assigned to both conventional chilling and cold boning (CB) or hot boning (HB). Fabrication of CB sides took place after overnight chilling (20 h postmortem) and subsequent carcass grading, while fabrication of HB sides occurred on the day of slaughter within 60 min of exsanguination. Five muscles were removed, including the longissimus lumborum (LL), longissimus thoracis (LT), psoas major (PM), gluteus medius (GM), and semimembranosus (SM) for consumer evaluation, compositional analysis, and sarcomere length determination. Cold boning muscles had longer (P < 0.05) sarcomere lengths compared to HB muscles, expect for the GM and SM. Chilling treatment and postmortem aging (7, 21, or 35 d postmortem) had an impact on eating quality, but these results varied by muscle. Cold shortening could be responsible for the differences in sarcomere length and ultimately differences in tenderness between HB and CB muscles. Based on consumer evaluations, HB is not recommended for LT or PM due to the reduction (P ≤ 0.02) of tenderness and overall liking scores for these subprimals; however, HB and early removal of muscles like the SM benefited (P < 0.01) from an eating quality standpoint for all palatability traits, and was neutral (P ≥ 0.21) for tenderness, juiciness, flavor, and overall liking of the LL and GM. Postmortem aging did not affect (P ≥ 0.07) eating quality of the GM and PM, but improved (P < 0.01) tenderness of LT and SM, as well as the tenderness, juiciness, flavor liking, and overall liking of the LL.

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.

Actinidin is a cysteine protease enzyme which occurs in kiwifruit and has been associated with improved tenderness in red meat. This study evaluated the impact of actinidin, derived from kiwifruit, on consumer sensory outcomes for striploin (M. longissimus lumborum) and outside flat (M. biceps femoris). Striploins and outside flats were collected from 87 grass-fed steers. Carcasses were graded to the Meat Standards Australia (MSA) protocols. Striploins and outside flats were then dissected in half and allocated to one of the following two treatments: (1) not infused (control) and (2) infused with a kiwifruit extract (enhanced), and then prepared as grill and roast samples. Grill and roast samples were then aged for 10 or 28 days. Consumer evaluations for tenderness, juiciness, flavor, and overall liking were conducted using untrained consumer sensory panels consisting of 2080 individual consumers, in accordance with the MSA protocols. These scores were then used to calculate an overall eating quality (MQ4) score. Consumer sensory scores for tenderness, juiciness, flavor, overall liking, and MQ4 score were analyzed using a linear mixed-effects model. Kiwifruit extract improved consumer scores for tenderness, juiciness, flavor, overall liking, and MQ4 scores for striploins and outside flat (p &lt, 0.05). These results suggest that kiwifruit extract provides an opportunity to improve eating experiences for consumers.

The study evaluated the relationship between pre-slaughter stress, plasma biomarkers and consumer-evaluated eating quality of pasture raised beef cattle (n = 488). The design tested steer only, heifer only and mixed sex cattle with a comparison of direct kill versus a 14 day rest period in abattoir holding paddocks prior to slaughter. Experiment One sourced cattle from four farms and tested shipping and road transport. Experiment Two sourced cattle from four farms and tested a commercial saleyard pathway. The impact on treatment on untrained consumer eating quality scores were tested on five muscle groups, m. psoas major, m. longissimus dorsi lumborum, m. biceps femoris, m. semitendinosis, and m. infraspinatus. Across all muscles, a two-week rest period had the biggest improvement in sensory score. Mixed groups scored lower in the outside muscle than non-mixed groups. However, the mixing response was inconsistent in the eye round muscle and not significant in the other muscles. Plasma glucose and L-lactate indicated a marked acute stress response at slaughter with a small detrimental impact on consumer score. The muscle damage enzyme markers creatine kinase (CK) and aspartate aminotransferase (AST) were strongly associated with a lower meat quality score (MQ4). Neither &beta, hydroxybutyrate (&beta, HB) nor non-esterified fatty acids (NEFA) were associated with MQ4, suggesting that fat mobilisation does not impact consumer sensory score.

Simple Summary Producing a product that delivers a consistently high-quality eating experience is paramount to the Australian beef industry to ensure consumer satisfaction and return protein purchasing. The importance of minimising pre-slaughter stress in cattle for animal welfare and meat quality is well understood by the industry, however, there currently exists no objective measurement of detecting which cattle are at greatest risk of producing poor quality meat. A pre-slaughter measurement would enable the beef industry to detect at risk cattle and implement an intervention strategy prior to slaughter. Muscle damage enzyme creatine kinase was the plasma biomarker most correlated with meat quality and a two-week rest period prior to slaughter was beneficial for improving quality. Further research is required to determine the usefulness of creatine kinase as an objective measurement on a commercial scale and the cost benefit of a two-week rest period for the industry. Abstract This study considered the relationship between pre-slaughter stressors and plasma biomarkers in 488 pasture-raised cattle across two experiments. The design aimed to test groups consisting of steer only, heifer only, and mixed sex cattle under direct kill versus rested (14 days in abattoir holding paddocks) protocols. In Experiment One, cattle were sourced from four farms, and transported by trucks and ships on the same day. In Experiment Two, cattle were sourced from four farms where a comparison was made between marketing via two commercial saleyards or direct farm gate consignment to abattoir. Blood samples were collected at exsanguination for subsequent analyses and relation to meat quality attributes. Muscle damage, as indicated by creatine kinase, is the biomarker most correlated to ultimate pH and muscle glycogen concentrations. A two-week rest period is effective for lowering this enzyme and improving muscle glycogen concentration. Although the cattle was subjected to a range of stress inducing treatments, we found that plasma biomarkers alone appeared insufficient for use as diagnostic stress indicators.

A simple index that reflects the potential eating quality of beef carcasses is very important for producer feedback. The Meat Standards Australia (MSA) Index reflects variation in carcass quality due to factors that are influenced by producers (hot carcass weight, rib fat depth, hump height, marbling and ossification scores along with milk fed veal category, direct or saleyard consignment, hormonal growth promotant status and sex). In addition, processor impacts on meat quality are standardised so that the MSA Index could be compared across time, breed and geographical regions. Hence, the MSA Index was calculated using achilles hung carcasses, aged for 5 days postmortem. Muscle pH can be impacted by production, transport, lairage or processing factors, hence the MSA Index assumes a constant pH of 5.6 and loin temperature of 7oC for all carcasses. To quantify the cut weight distribution of the 39 MSA cuts in the carcass, 40 Angus steers were sourced from the low (n=13), high (n=15) and myostatin (n=12) muscling selection lines. The left side of each carcass was processed down to the 39 trimmed MSA cuts. There was no difference in MSA cut distribution between the low and high muscling lines (Pgt;0.05), although there were differences with nine cuts from the myostatin line (Plt;0.05). There was no difference in the MSA Index calculated using actual muscle percentages and using the average from the low and high muscling lines (R 2=0.99). Different cooking methods impacted via a constant offset between eating quality and carcass input traits (R 2=1). The MSA Index calculated for the four most commercially important cuts was highly related to the index calculated using all 39 MSA cuts (R 2=0.98), whilst the accuracy was lower for an index calculated using the striploin (R 2=0.82). Therefore, the MSA Index was calculated as the sum of the 39 eating quality scores predicted at 5 days ageing, based on their most common cooking method, weighted by the proportions of the individual cut relative to total weight of all cuts. The MSA Index provides producers with a tool to assess the impact of management and genetic changes on the predicted eating quality of the carcass. The MSA Index could also be utilised for benchmarking and to track eating quality trends at farm, supply chain, regional, state or national levels.

This paper investigated whether a single Hormonal Growth Promotant (HGP) adjustment in the Meat Standards Australia (MSA) beef grading model adequately predicted consumer eating quality of beef from cattle treated with different HGP formulations. This paper used consumer sensory data from two experiments. In experiment one, a total of 300 steers were allocated to three treatments; control (CON-100-F), 100 day oestradiol only HGP (OES-100-F), or a combination of trenbolone acetate and oestradiol HGP (TBA+OES-100-F) and finished in a feedlot for 73 days. In experiment two, a total of 200 steers were allocated either control or 400 day oestradiol only HGP treatments and finished on pasture for 389 days. Steers were slaughtered by finishing regime and carcass traits recorded. The anterior and posterior portions of the m. longissimus lumborum (LL-A and LL-P, respectively) and m. gluteus medius (GM) were collected and aged for five or 35 days. Grilled meat samples were scored for tenderness, juiciness, liking of flavour and overall acceptability using untrained consumers. Sensory scores were weighted by 0.3. 0.1, 0.3 and 0.3, respectively and summed to calculate a meat quality (MQ4) score. Residual MQ4 scores were calculated (observed MQ4 minus the predicted MQ4 score). The MSA model accounts for varied impacts of different HGPs on eating quality through a single HGP adjustment, and indirect impacts on carcass traits. For the majority of the HGP treatment samples, the residual MQ4 scores were not different to zero (5/18), or were positive i.e. the MSA model under-predicted these samples (11/18). Under-prediction was predominately for 35 day aged (7/9) and GM HGP treatment samples (6/6) and was considered low, with the majority less than ±5 MQ4 units. Under-prediction could be considered as advantageous through providing an additional safeguard to protect the interests of the consumers, rather than if the model had over-predicted and resulted in a more negative eating quality experience than expected. Some over-prediction was observed in the CON-100-F and TBA+OES-100-F treatment samples, which may be due to factors such as genetic variation and/or production environment. Minimal bias was observed when residual MQ4 was regressed against predicted MQ4 for the range of feeding regimes, muscles, ageing periods and treatment groups. This study showed that a single HGP adjustment in the MSA beef grading model, combined with the indirect effects of the different HGP formulations on carcass traits, provided a reasonable prediction of meat eating quality for different HGP formulations.

Lamb steaks from semimembranosus (SM) and longissimus thoracis et lumborum (LTL) muscles were allocated to three different packaging treatments - Darfresh® vacuum skin packaging (VSP), Darfresh® Bloom packaging (80% O2:20% CO2; Hi-Ox-DB) or high oxygen modified atmosphere packaging (80% O2:20% CO2; Hi-Ox-MAP) - and stored in simulated retail display for 5 or 10days and then subjected to consumer sensory and chemical analyses. Hi-Ox-MAP and Hi-Ox-DB samples had lower tenderness, flavor, juiciness and overall liking scores and higher TBARS values, compared to VSP. Hi-Ox-MAP samples deteriorated in juiciness and flavor between 5 and 10days. Hi-Ox-MAP LTL samples had a lower myofibrillar fragmentation index, consistent with reduced proteolysis, although desmin proteolysis and desmin and troponin-T cross-linking were not influenced by packaging. The LTL exhibited greater desmin degradation and reduced desmin cross-linking relative to the SM, supporting the higher tenderness scores in this muscle. Direct packaging of lamb into retail ready VSP may provide the sheepmeat industry with greater flexibility while increasing consumer satisfaction.

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.

Consumer sensory analysis was conducted to determine differences in beef palatability between three process-verified feeding programs (New Zealand fodder beet, New Zealand grass/non-fodder beet, US grain). Beef strip loins were selected to represent low or high expected eating quality (based on eligibility for the company’s branded program, which focuses on carcass attributes of marbling, ossification, pH, 12th rib fat, and HCW), resulting in 6 treatments: fodder beet low quality (FBL), fodder beet high quality (FBH), non-fodder beet low quality (NFBL), and non-fodder beet high quality (NFBH), Select (SEL) and Top Choice (TCH). Samples were aged until 21 or 35 d postmortem. Extending postmortem aging positively influenced (P < 0.05) New Zealand non-fodder beet samples, but largely had no effect (P > 0.05) on New Zealand fodder beet samples, with the exception that tenderness was improved (P < 0.05). Postmortem aging had a negative impact (P < 0.05) on SEL juiciness and TC flavor and overall liking and no impact (P > 0.05) on all remaining traits of US grain fed beef loin steaks. When focusing on the high eating quality samples, consumers did not discriminate between finishing systems when samples were aged 35 d, scoring TCH, FBH, and NFBH similarly (P > 0.05) for all palatability traits. The FBL and NFBL were normally scored similarly (P > 0.05) or with a slight advantage over SEL, regardless of aging period. Ultimately, finishing beef cattle using fodder beet in New Zealand can be a viable option to supply high quality beef during winter months, while maintaining the eating quality expectations associated with “grass-fed” beef according to US consumers from the Lubbock, TX area.

Meat Standards Australia (MSA) methodology was used to evaluate the sensory categorization of beef by Polish consumers. A significant quality range was created by utilisation of 3 muscles, M. psoas major, M. longissimus thoracis et lumborum, and M. semimembranosus from 22 divergent bull carcasses (Holstein-Friesian crosses with Limousine, Hereford). Consumers evaluated every sample for selected sensory traits and chose a grade. A trend was observed for 6 mm preparation to reduce the proportion of unsatisfactory SM, with a consequent increase in 3star counts, in contrast to reducing the proportion of PM 5star and LTL 4star with an increase in the lower categories. Within each thickness Polish consumers clearly distinguished between grades, defined by MQ4 (Meat Quality, 4 variables) boundaries derived from discriminant analysis. Similar accuracy was achieved for both thicknesses. It was concluded that the MQ4 score could be successfully used to support a meat quality grading system in Poland.

Proximate data, consumer palatability scores and volatile compounds were investigated for four beef muscles (Longissimus lumborum, Psoas major, Semimembranosus and Gluteus medius) and five USDA quality grades(Prime, Upper 2/3 Choice, Low Choice, Select, and Standard). Quality grade did not directly affect consumer scores or volatiles but interactions (P < 0.05) between muscle and grade were determined. Consumer scores and volatiles differed (P < 0.05) between muscles. Consumers scored Psoas major highest for tenderness, juiciness, flavor liking and overall liking, followed by Longissimus lumborum, Gluteus medius, and Semimembranosus (P < 0.05). Principal component analysis revealed clustering of compound classes, formed by related mechanisms. Volatile n-aldehydes were inversely related to percent fat. Increases in lipid oxidation compounds were associated with Gluteus medius and Semimembranosus, while greater quantities of sulfur-containing compounds were associated with Psoas major. Relationships between palatability scores and volatile compound classes suggest that differences in the pattern of volatile compounds may play a valuable role in explaining consumer liking.

The experiment tested the effect of four extended transport treatments on sensory and objective meat quality in beef. A total of 343 steers (88 steers from each of three properties and 79 from a fourth property) were allocated to four treatments including a 12 hour transport time (T12), 24 hour transport time (T24), 24 h as 12 hour transport time, a 12 hour rest, with a further 12 hour transport (T12 ~ T12), 36 hour transport treatment (T36). Within property departure times of treatments were staggered to arrive at the abattoir together. There were no significant transport effects (P > .05) on live animal, carcass traits, consumer sensory scores, and objective meat quality of the longissimus lumborum. There was large between property variation in the proportions of carcasses excluded from grading on the basis of low ribfat, high ultimate pH and dark meat color scores. Variation in these traits was not associated with transport treatments and was likely related to variation in on-farm factors.

This study investigated the effect of three ageing methods (dry, wet and stepwise wet-then-dry) and ageing time on pH, colour, yield, lipid and protein oxidation and eating quality of beef loins using Meat Standards Australia (MSA) sensory protocols with 900 and 540 consumers in Australia and Japan, respectively. Australian beef loins (Longissimus thoracis et lumborum) at four days post mortem were subjected to wet ageing (boneless; for 7, 21, 35 or 56 days), dry ageing (bone-in; for 35 or 56 days) or a wet-then-dry ageing method (bone-in; 21 days wet ageing followed by 35 days dry ageing). The pH was higher in dry aged than wet aged beef loins (P

This paper presents a comparison of Japanese and Australian consumer sensory responses to beef, based on Meat Standards Australia methodology. Japanese and Australian consumers evaluated paired beef samples according to four sensory traits, and the weighted results were combined to produce a Meat Quality score (MQ4). The consumers also categorized the beef samples to one of four grades (unsatisfactory, good everyday, better than everyday and premium). The proportion of samples assigned to each grade was similar for Japanese and Australian consumers for yakiniku and shabu shabu cooking methods; however, Japanese consumers assigned lower scores to the grill samples. In terms of the MQ4 boundary scores between grades, these were very similar for both Japanese and Australian consumers across all cooking methods. In terms of the weightings for the four sensory traits, juiciness was more important for Japanese consumers than Australian for grill and shabu shabu cooking methods. Flavor had the highest weighting for both consumer groups. This study showed that a beef description system based on the MQ4 score, with some adjustments to the weightings and cut-off values, could be useful in describing the eating quality of beef for the Japanese consumer.

Accurately quantifying a consumer’s willingness to pay (WTP) for beef of different eating qualities is intrinsically linked to the development of eating-quality-based meat grading systems, and therefore the delivery of consistent, quality beef to the consumer. Following Australian MSA (Meat Standards Australia) testing protocols, over 19 000 consumers from Northern Ireland, Poland, Ireland, France and Australia were asked to detail their willingness to pay for beef from one of four categories that best described the sample; unsatisfactory, good-every-day, better-than-every-day or premium quality. These figures were subsequently converted to a proportion relative to the good-every-day category (P-WTP) to allow comparison between different currencies and time periods. Consumers also answered a short demographic questionnaire. Consumer P-WTP was found to be remarkably consistent between different demographic groups. After quality grade, by far the greatest influence on P-WTP was country of origin. This difference was unable to be explained by the other demographic factors examined in this study, such as occupation, gender, frequency of consumption and the importance of beef in the diet. Therefore, we can conclude that the P-WTP for beef is highly transferrable between different consumer groups, but not countries.

A consumer study was conducted in Lubbock, Texas, to determine the effects of fat level of beef strip steaks on the palatability traits of tenderness, juiciness, flavor liking, and overall liking, while further investigating the window of acceptability for fat content of beef. Thirty beef strip loins were selected by trained personnel to equally represent USDA Prime, High Choice (upper 1/3 Choice), Low Choice (lower 1/3 Choice), Select, and Standard. Proximate analysis was conducted on all strip loins to determine percentage fat, moisture, protein, and collagen. Three strip loins from each quality grade were selected based on fat percentages from proximate analysis to best represent each USDA quality grade for use in the consumer evaluations. Strip loins were fabricated into 2.5-cm steaks, and further processed into 5 × 5 cm pieces. In addition to the US-sourced product, beef LM pieces from 6 Australian Wagyu steers (Wagyu) and 6 Australian grain finished steers (Australian) were used in the consumer evaluations. Consumers (n = 120) were served 7 samples: a warm-up sample, 1 sample from each USDA quality grade treatment, and either a Wagyu or Australian sample, in a balanced order in accordance with a 6 × 6 Latin square. Consumers rated each steak sample for tenderness, juiciness, flavor, and overall liking and rated each palatability trait as either acceptable or unacceptable. Moreover, consumers rated each sample as unsatisfactory, good everyday quality, better than everyday quality, or premium quality. Tenderness, juiciness, flavor liking, and overall liking increased with increasing fat content (P < 0.05). However, Wagyu and Australian samples did not follow this trend for flavor and overall liking. A decrease in consumer acceptability of each palatability trait was observed as fat level decreased (P < 0.05). Consumer overall liking was correlated (P < 0.05) with consumer tenderness (r = 0.76) and juiciness ratings (r = 0.73), but most highly correlated with flavor liking (r = 0.88). Results of this study indicated that increased fat level in beef strip steaks positively affected tenderness, juiciness, flavor liking, and overall liking of beef strip steaks. Moreover, flavor liking was the most highly correlated palatability trait with overall liking. In US-sourced samples, fat level had a large effect on the flavor liking of beef as determined by consumers.

The objective was to evaluate the sensory categorisation of beef by Japanese consumers, based on Meat Standards Australia methodology. Various cuts of beef, with a wide range of quality (from Australian and Japanese cattle) and three cooking methods (grill, yakiniku, shabu shabu), were evaluated by 1620 Japanese consumers in Tokyo and Osaka. Consumers rated each sample for four sensory attributes (tenderness, juiciness, flavor and overall satisfaction), then selected one of four grades (unsatisfactory/2-star, good everyday/3-star, better than everyday/4-star, and premium quality/5-star), based on the quality of the beef within each cooking method. Meat quality scores, denoted as MQ4 scores (weighted combination of the four sensory attributes) were calculated from the Japanese consumer test results, to describe the Japanese consumer rating of beef. The distribution of the Japanese consumer MQ4 scores showed a clear distinction between grades, with the majority of scores being included within the boundaries of each grade. The MQ4 score allocated approximately 64% of the samples to their correct consumer grades. The MQ4 score showed potential to be used as a tool in developing and monitoring a consumer-focused grading system that is able to predict Japanese consumer satisfaction of individual beef cuts prepared by different cooking methods.

This paper addresses the principles relating to meat standards and grading of beef and advances the concept that potential exists to achieve significant desirable change from adopting more consumer focused systems within accurate value-based payment frameworks. The paper uses the definitions that classification is a set of descriptive terms describing features of the carcass that are useful to those involved in the trading of carcasses, whereas grading is the placing of different values on carcasses for pricing purposes, depending on the market and requirements of traders. A third definition is consumer grading, which refers to grading systems that seek to define or predict consumer satisfaction with a cooked meal. The development of carcass classification and grading schemes evolved from a necessity to describe the carcass using standard terms to facilitate trading. The growth in world trade of meat and meat products and the transition from trading carcasses to marketing individual meal portions raises the need for an international language that can service contemporary needs. This has in part been addressed by the United Nations promoting standard languages on carcasses, cuts, trim levels and cutting lines. Currently no standards exist for describing consumer satisfaction. Recent Meat Standards Australia (MSA) research in Australia, Korea, Ireland, USA, Japan and South Africa showed that consumers across diverse cultures and nationalities have a remarkably similar view of beef eating quality, which could be used to underpin an international language on palatability. Consumer research on the willingness to pay for eating quality shows that consumers will pay higher prices for better eating quality grades and generally this was not affected by demographic or meat preference traits of the consumer. In Australia the MSA eating quality grading system has generated substantial premiums to retailers, wholesalers and to the producer. Future grading schemes which measure both carcass yield and eating quality have the potential to underpin the development and implementation of transparent value-based payment systems which will encourage improved production efficiency throughout the supply chain.

International audience; European conformation and fat grades are a major factor determining carcass value throughout Europe. 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 doneness, according to protocols of the Meat Standards Australia system, from 18 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 18 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 that is suitable for use in a commercial system. The industry should consider using an additional system related to eating quality to aid in the determination of the monetary value of carcasses, rewarding eating quality in addition to yield.

A 5-year commercial trial was run to test a new retail-to-farm trading model focused on beef eating quality as assessed by consumers. Retail description and pricing was based on cooked eating quality outcomes, dispensing with conventional anatomical cut description. Eating quality prediction was obtained by extensive use of the Meat Standards Australia (MSA) prediction model, which assigns a palatability score for each muscle from a given carcass when cooked by various methods. Pricing from the retail store to the boning and fabrication operation and from there to the supplying farmer was based on a % of retail value basis, thereby providing a direct incentive for the entire chain to focus on consumer satisfaction. Extensive yield and quality recording was conducted, providing detailed data to all participants and highlighting the magnitude of true value differences between carcasses, often of very similar type and appearance. The trial was successful in that sales continued to increase throughout the period and it has continued as an expanding commercial venture. The novel offer of fresh beef and cooked beef meals resulted in balanced carcass disposal and enhanced value to consumers. Systems were successfully developed to manage the process through each segment of the supply chain. It is believed that the principles demonstrated have broader industry relevance and provide the potential to stimulate substantial innovation and to reposition beef as a more contemporary food category. There are challenges in adopting this philosophy however due to required changes in technical procedures, in educating consumers regarding a new product offer and, more particularly, in changing industry culture.

ObjectivesNew Zealand’s current carcass classification system focuses on dentition, sex, fat depth, hot carcass weight, and overall muscling, but limited information is collected or available pertaining to carcass quality attributes. The objective of this study was to perform carcass assessments to determine quality and yield traits to establish a beef carcass benchmark in New Zealand. Materials and MethodsCarcass data from steers and heifers were collected at 3 different times of year (August, 2012; November/December, 2012; April, 2013) at 3 commercial abattoirs, representing 3 geographical regions (Hawke’s Bay, Canterbury, and, Otago) of New Zealand, to characterize carcass quality and yield traits. All carcasses were classified based on the current New Zealand carcass classification system. In addition, 3 Texas Tech University (TTU) personnel trained in carcass assessment, were each stationed at one plant during each assessment period and performed daily assessments on all carcasses presented for grading. The traits collected included 12th rib fat thickness, ribeye area, hot carcass weight (HCW), calculated USDA yield grade (YG), dressing percent (calculated using live weight and carcass weight after standard carcass trim and removal of internal fat, when both weights were available), hump height, dentition (number of permanent teeth), pH, marbling score, and skeletal/lean maturity (USDA, 1997). Data were summarized in SAS using PROC MEANS and PROC FREQ (SAS Inst. Inc., Cary, NC). ResultsData were collected on 17,758 carcasses, with the following frequencies for gender: steer (72%), heifer (28%). The means for USDA skeletal maturity was A⁵⁸ and the mean for USDA lean maturity was B⁰⁷. Frequencies for skeletal maturities were A, 94.4%; B, 4.9%; and C or greater, 0.7%. The mean for USDA marbling score was Select⁸⁰. Marbling score distribution was Slightly Abundant or greater, 1.6%; Moderate, 2.3%; Modest, 4.9%; Small, 26.1%; Slight, 51.3%; and Traces or less, 13.9%. The mean USDA calculated YG was 2.0 ± 0.6; frequencies for YG distributions were YG 1, 48.5%; YG 2, 43.1%; YG 3, 7.4%; and YG 4 or greater, 1%. Means for other traits were: fat thickness, 6.4 ± 4.4 mm; ribeye area, 71.8 ± 9.6 cm2; HCW, 297.9 ± 44.6 kg; dressing percentage, 54.6 ± 2.6%; dentition, 3.1 ± 1.8 permanent teeth; hump height, 44.9 ± 10.2 mm; and pH 5.57 ± 0.17. The frequencies for pH were Normal (< 5.8), 94.4%; High (≥ 5.8%), 5.6%. ConclusionThis was the first benchmark study measuring carcass characteristics, particularly those impacting carcass and eating quality. Information from this survey will establish a baseline for carcass traits and identify areas for improvement to help drive progress in the New Zealand beef industry. The results of this survey represent a benchmark, which could be used to evaluate the efficacy of livestock improvement programs in the future.

ObjectivesConsumer assessment was conducted in 2 countries using 2 cook methods to determine if eating quality differed based on location or cook method for 6 muscles. Materials and MethodsConsumers in the United States (US; n = 480) and New Zealand (NZ; n = 480) evaluated grilled or roasted beef according to Meat Standards Australia testing protocols under the 503510 (US) and 503743 (NZ) ethic codes. Subprimals were collected at 2 commercial abattoirs in New Zealand and were aged 7 to 10 d postmortem. Before subprimals were fabricated into steaks or roasts, secondary muscles were removed leaving the triceps brachii (TB), semitendinosus (ST), psoas major (PM), infraspinatus (IF), rectus femoris (RF), and gluteus medius (GM). Muscles were fabricated so samples for grilling and roasting in both countries were obtained from each muscle. The denuded muscles were sliced into 2.5-cm steaks or 15 × 7.5 × 7.5-cm roasts, vacuum packaged and frozen at –20°C. Paired samples representing each cook method were divided between NZ and the US. Consumers scored each sample for tenderness, juiciness, flavor liking, and overall liking using 100-mm line scales for each trait. Data were analyzed using PROC GLIMMIX in SAS (SAS Inst. Inc., Cary, NC) by muscle to determine if the fixed effects of country or cook method influenced eating quality (ɑ = 0.05). ResultsCountry and cook method interacted (P ≤ 0.05) to influence all traits for ST as liking preference between cook methods depended on the country for tenderness, and flavor, but the overall liking preference of the roast depended on the country. Country influenced (P ≤ 0.03) tenderness for TB, IF, RF, GM, and PM, with US consumers rating each more tender than NZ consumers. Cook method affected (P < 0.01) tenderness of GM and PM, with roasts scoring lower than steaks. Country influenced flavor for TB only (P < 0.01), as US consumers liked TB flavor less than NZ. Roasting had a negative effect on flavor liking of IF and PM compared to grilling (P < 0.01). Country and cook method interacted (P ≤ 0.05) to influence flavor liking for RF and GM. Roasts were scored lower for flavor by NZ consumers, but US consumers scored flavor similarly, regardless of cook method of the 2 muscles. An interaction between country and cook method was observed (P = 0.04) for juiciness of ST and RF. Otherwise, country influenced (P ≤ 0.01) juiciness for all muscles except TB with US consumers rating each juicier than NZ consumers. Cook method also affected (P < 0.01) juiciness for all muscles except ST as roasts were scored lower than steaks. Overall liking was influenced by country (P < 0.01) for RF and GM only, where US consumers liked RF more than NZ consumers. Overall liking was also influenced by cook method (P ≤ 0.02), where roasting had a negative effect on overall liking of IF, RF, and PM compared to grilling. ConclusionConsumers in NZ and US became most divergent when assessing tenderness and juiciness compared to the other traits, as US consumers typically rated beef samples more tender and juicier than NZ consumers. Fewer differences between countries existed for flavor and overall liking. Additionally, grilling had a positive effect on juiciness, regardless of country, but had a reduced effect on tenderness and flavor liking since it only influenced 2 of the 6 muscles for those traits.

International audience; 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 20years. 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.).

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.

Meat quality includes intrinsic qualities (the characteristics of the product itself) and extrinsic qualities (e.g. animal health and welfare, environmental impacts, price). There is still a high level of variability in beef palatability, which induces consumer dissatisfaction. We also observe a general trend towards an increasing importance of healthiness and safety (intrinsic) and environmental issues and animal welfare (extrinsic). Most grading systems describe carcasses using only animal traits (e.g. weight, conformation, fatness, animal age and sex). In North American and Asian countries, emphasis has been put on maturity and marbling. The European system is mainly based on yield estimation. The Meat Standards Australia grading scheme, which predicts beef palatability for each cut, proved to be effective in predicting beef palatability in many other countries. Some genetic markers are available to improve beef quality. In addition, gene and protein expression profiling of the bovine muscle revealed that the expression level of many genes and the abundance of many proteins may be potential indicators of muscle mass, tenderness, flavour or marbling of meat. The integration of all these parameters is likely to predict better beef palatability. The integration of extrinsic qualities in the prediction model increases the difficulty of achieving a global evaluation of overall meat quality. For instance, with respect to environmental issues, each feeding system has its own advantages and disadvantages. Despite this, win–win strategies have been identified. For example, animals that were less stressed at slaughter also produced more tender meat, and in some studies the most economically efficient farms had the lowest environmental impact. In other cases, there are trade-offs among and between intrinsic and extrinsic qualities. In any case, the combination of the different integrative approaches appears promising to improve the prediction of overall beef quality. A relevant combination of indicators related to sensory and nutritional quality, social and environmental considerations (such as e.g. carbon footprint, animal welfare, grassland biodiversity, rural development) and economic efficiency (income of farmers and of other stakeholders of the supply chain, etc.) will allow the prediction of the overall quality of beef mainly for consumers but also for any stakeholder in the supply chain.

Progress in the development and adoption of the Meat Standards Australia system has encouraged substantial change and an improved consumer awareness at all points of the Australian beef production chain. The system is moving from niche to mainstream market application with the exciting potential to transform many industry practices and build a more direct consumer focus. The system aims to accurately predict consumer satisfaction levels for individual cooked beef portions. This is a major advance on grading systems that classify carcasses into groups of like appearance. A prediction model was developed based on consumer testing and has proved to be useful in categorising a wide range of beef into consumer grades within cooking methods. These provide a basis to ensure a predictable eating quality result for the consumer and a mechanism to align product description and pricing throughout the production chain. When used in value-based marketing systems financial reward can be directly linked to consumer satisfaction encouraging a consumer-focussed industry. Research is proceeding to extend and improve the accuracy of the prediction model encompassing additional cattle types and cooking methods. Several projects in other countries are adding insights into the relative response of consumers from varied cultural backgrounds. It is hoped that further international collaboration will facilitate use of the developed technology to improve consumer value and industry returns through improved product consistency in global markets.

A major trial was conducted to develop, test and demonstrate the application of Meat Standards Australia (MSA) research findings in a beef retailing environment. A new concept retail store was established whereby a mix of raw beef products and pre-cooked meals were merchandised under an eating quality grade defined by MSA palatability scores. Products were presented fully prepared within cooking method with pricing based on the predicted cooked results. Large price differentials were established between the three grades offered, with 5-star product priced at more than double the 3-star product. The principle of pricing being directly related to eating quality was extended from the retail store sales to fabrication and the purchase of source cattle from producers. This encouraged considerable innovation to optimise eating quality and returns, demonstrating the potential for truly transparent value-based pricing systems to achieve change. Novel systems were developed to break down and fabricate the carcass into ‘retail-ready’ product with extensive software development to trace the eating quality, value and location of individual cuts and products. Detailed feedback provided the producer with an accurate measure of value and sufficient data to evaluate possible alternative production strategies. Results at each level of the supply chain were encouraging with compound annual growth in sales exceeding 12% at retail level and continued innovation through fabrication and on-farm areas combining to improve eating quality and financial outcomes. It was demonstrated that the consumer focus delivered by MSA grades could be applied at a commercial level providing an opportunity to reposition beef as a contemporary consumer product and to implement a value-based system across all sectors.

Effects of hormonal growth promotant (HGP) implantation on liveweight, carcass and meat quality measurements were examined using 80 Angus yearling cattle. After entry to the feedlot, 40 steers and 40 heifers were implanted with Revalor-S (28 mg oestradiol and 140 mg trenbolone acetate) and Revalor-H (20 mg oestradiol, 200 mg trenbolone acetate), respectively. Cattle were slaughtered after 55 and 65 days on feed. Samples from the Mm. longissimus dorsi, biceps femoris (the cap and body portions), gluteus medius (the eye and D portions), infraspinatus and triceps brachii were prepared for sensory testing after aging for 5 and 21 days after slaughter. A total of 854 muscle samples were cooked by grill (601) or roast (253) methods and served to consumers using the Meat Standards Australia taste panel protocols. When adjusted to the same initial liveweight, implantation with Revalor-H and Revalor-S resulted in a 4 and 7% increase in slaughter weight, respectively. Implantation resulted in an increased ossification score in steers (P

Meat Standards Australia sought a consistent measure of the beef eating experience to the consumer. Rather than objective measurements or trained panel sensory assessment, it was decided to proceed with direct consumer assessment. Consumer-based assessment has much greater variation, but it has the decided advantage of validity. This paper summarises the path taken to obtain consistent consumer assessment. What meat samples to present to consumers? What responses to ask for? What to do with these responses when they were obtained? The answers to these questions have led to the MQ4 measure of consumer assessment of meat eating quality, which now forms the basis of the MSA predictive model.