Australian and United States Consumer Acceptance of Beef Brisket Cooked Using the Low and Slow Barbeque Method.

Meat Standards Australia (MSA) sensory protocols have been effectively utilized in beef for international consumers employing several cooking methods. Our objective was to compare the consumer response of Australian and American consumers to paired beef brisket samples utilizing a newly developed low and slow cooking method. Briskets were collected from Australian carcasses with diverse eating quality.

Carcass chilling method and electrical stimulation effects on meat quality and color in lamb.

Five treatments: Control (C), Pre-evisceration Electrical Stimulation (CES: 15 Hz, 700 mA, 500 μs pulse width, 45 s pulse duration), vascular Rinse & Chill® (RC), CES + RC (ESRC), and RC with ES after evisceration (RCES:15 Hz, 600 mA, 1000 μs, 45 s), were applied to 21 lambs each. After being excised from the carcass, muscles were vacuum packaged and aged (Longissimus lumborum, LL, 3 and 22 d postmortem; Semimembranosus, SM, 3 d postmortem). Temperature, pH, purge, cooking loss, color, Warner-Bratzler Shear Force (WBSF), and consumer sensory evaluations were determined.

Canola meal as a supplement for grass-fed beef cattle: Effects on growth rates, carcase and meat quality, and consumer sensory evaluations.

The current study examined the growth rates, carcase characteristics, meat quality, and consumer sensory evaluation of the longissimus lumborum muscle (striploin) from steers that were supplemented with either canola meal or grain-based pellets. Forty Angus and Hereford × Angus steers received one of these two supplements with ad libitum lucerne hay for 60 d prior to slaughter. Average daily weight gain was not affected by dietary treatment; however, hot standard carcase weight was significantly lower for steers offered canola meal compared with steers on the grain-based pellets.

Predicting phenotypes of beef eating quality traits.

Phenotype predictions of beef eating quality for individual animals could be used to allocate animals to longer and more expensive feeding regimes as they enter the feedlot if they are predicted to have higher eating quality, and to sort carcasses into consumer or market value categories. Phenotype predictions can include genetic effects (breed effects, heterosis and breeding value), predicted from genetic markers, as well as fixed effects such as days aged and carcass weight, hump height, ossification, and hormone growth promotant (HGP) status. Here we assessed accuracy of phenotype predictions for five eating quality traits (tenderness, juiciness, flavour, overall liking and MQ4) in striploins from 1701 animals from a wide variety of backgrounds, including and breeds, using genotypes and simple fixed effects including days aged and carcass weight.

Combining hierarchical clustering and preference mapping differentiates consumer preference for dry aged mutton.

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.

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.

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

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%) (P < .

Beef Quality Preferences: Factors Driving Consumer Satisfaction.

The current study was designed to broaden the understanding of the attributes impacting the sensory properties of beef when consumed. Using a survey of consumers from three different geographical regions in the United States (US), we determined the impacts of three attributes on overall satisfaction in several different ways. The two main statistical methods used were an Ordinary Least Squares (OLS) model and the Conditional Logit model.

Extending Aging of Beef From 21 to 84 Days Postmortem Influences Consumer Eating Quality.

Our objective was to determine the effect of extending postmortem aging from 21 to 84 days on consumer eating quality of beef . Strip loins were collected from 108 carcasses. The muscle was isolated from strip loins and assigned to one of ten postmortem aging periods from 21 to 84 days (7-day increments) and balanced within four anatomical positions within the muscle.

Exploring Consumer Palatability of Australian Beef Fajita Meat Enhanced with Phosphate or Sodium Bicarbonate.

The objective of this study was to determine the consumer eating quality of five Australian beef muscles (outside skirt/, inside skirt/, inside round cap/, bottom sirloin flap/, and flank steak/) served as fajita strips. All the muscles were divided in half and enhanced (12%) with a brine solution containing either phosphate, a "clean label" ingredient sodium bicarbonate, or not enhanced. Muscle and enhancement independently influenced ( < 0.

Polish consumer categorisation of grilled beef at 6 mm and 25 mm thickness into quality grades, based on Meat Standards Australia methodology.

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.

Effects of different ageing methods on colour, yield, oxidation and sensory qualities of Australian beef loins consumed in Australia and Japan.

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 < .

The Impact of Pre-Slaughter Stress on Beef Eating Quality.

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.

Influence of Kiwifruit Extract Infusion on Consumer Sensory Outcomes of Striploin () and Outside Flat () from Beef 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 ( longissimus ) and outside flat (). Striploins and outside flats were collected from 87 grass-fed steers.

The Use of Biochemical Measurements to Identify Pre-Slaughter Stress in Pasture Finished Beef Cattle.

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.

Do demographic and beef eating preferences impact on South African consumers' willingness to pay (WTP) for graded beef?

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.

Do extended transport times and rest periods impact on eating quality of beef carcasses?

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.

Impact of high oxygen and vacuum retail ready packaging formats on lamb loin and topside eating quality.

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% O:20% CO; Hi-Ox-DB) or high oxygen modified atmosphere packaging (80% O:20% CO; 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.

Modelling of beef sensory quality for a better prediction of palatability.

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.

A comparison of Japanese and Australian consumers' sensory perceptions of beef.

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).

Japanese consumer categorisation of beef into quality grades, based on Meat Standards Australia methodology.

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.