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Related Experiment Video

Updated: May 22, 2026

Exploring the Longissimus Muscle: Unraveling its Correlation with Meat Quality in Bos indicus and Crossbred Bulls
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Published on: July 12, 2024

Opportunities for predicting and manipulating beef quality.

Jean-François Hocquette1, Raphaëlle Botreau, Brigitte Picard

  • 1INRA, UR1213, Unité de Recherches sur les Herbivores, Theix, 63122 Saint-Genès-Champanelle, France. hocquet@clermont.inra.fr

Meat Science
|May 5, 2012
PubMed
Summary
This summary is machine-generated.

Defining meat quality involves intrinsic and extrinsic traits that satisfy consumers. Future assessments should integrate sensory, nutritional, social, environmental, and economic factors for comprehensive beef quality evaluation.

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Area of Science:

  • Animal Science
  • Food Science
  • Consumer Science

Background:

  • Meat quality is multifaceted, encompassing intrinsic (product characteristics) and extrinsic (price, labels) traits.
  • Consumer and societal priorities for meat quality evolve, increasingly emphasizing health, safety, and extrinsic factors.
  • Current assessment methods require enhancement for a holistic evaluation of beef quality.

Purpose of the Study:

  • To review the concept of meat quality and its evolving determinants.
  • To highlight the need for integrated methods for overall beef quality assessment.
  • To propose a framework for a comprehensive beef quality assurance system.

Main Methods:

  • Review of existing literature on meat quality traits and assessment systems.
  • Analysis of intrinsic (e.g., tenderness, flavor) and extrinsic (e.g., price, labels) quality factors.
  • Exploration of potential data sources like genomics and muscle biochemistry for quality prediction.

Main Results:

  • Meat quality is defined by intrinsic and extrinsic traits, with growing importance of health, safety, and extrinsic factors.
  • Existing quality assurance schemes, like Meat Standards Australia, focus on aggregating sensory traits.
  • Genomic and biochemical data can potentially predict specific quality attributes like tenderness and flavor.

Conclusions:

  • A comprehensive beef quality assessment requires integrating sensory, nutritional, social, environmental, and economic factors.
  • Developing standardized methods to aggregate diverse quality measures is crucial for objective evaluation.
  • An all-encompassing approach can support both mass-market quality and niche market labels beyond geographical origin.