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Beef quality assessed at European research centres.

E Dransfield1, G R Nute, T A Roberts

  • 1ARC Meat Research Institute, Langford, Bristol, Great Britain.

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|November 8, 2011
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Summary

Consumer meat preferences vary significantly across Europe, influenced by regional cooking methods and assessor perceptions. Tenderness and juiciness are key drivers of acceptability, but flavor perception also plays a crucial role.

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Area of Science:

  • Food Science
  • Sensory Analysis
  • Animal Science

Background:

  • Consumer acceptance of beef is influenced by various factors, including breed, age, conditioning, and preparation methods.
  • Cross-cultural differences in sensory perception and culinary practices can lead to regional variations in meat quality assessment.

Purpose of the Study:

  • To investigate the influence of breed, age, and conditioning on beef quality attributes.
  • To assess regional differences in consumer perception and acceptability of beef across multiple European countries.
  • To identify key sensory attributes driving overall meat acceptability.

Main Methods:

  • Beef steaks and cubes from Galloway and Charolais cross steers, conditioned for 2 or 10 days, were evaluated by laboratory panels in eight European countries.
  • Meat was prepared using local cooking customs (grilling for steaks, casseroles for cubes).
  • Sensory attributes including tenderness, juiciness, and flavor were assessed using locally developed and standardized scales.

Main Results:

  • Beef quality was generally good, with sufficient variation for meaningful comparisons. Tenderness and juiciness were assessed more consistently than flavor.
  • Overall acceptability was a composite of tenderness, juiciness, and flavor. Toughness dominated negative judgments, while flavor was important for tender meat.
  • Regional biases in perception were observed; for example, Irish and English panels prioritized flavor, while Italian panels focused on tenderness and juiciness.
  • Specific regional preferences emerged, such as French and Belgian panels favoring steaks from older Charolais cross steers for flavor and juiciness.

Conclusions:

  • Regional differences in meat acceptability are influenced by cooking methods and assessor experience/perception.
  • Tenderness and juiciness are fundamental to beef acceptability, with flavor becoming more influential in tender products.
  • Understanding these cross-cultural sensory variations is crucial for the global beef industry.