A South African beef quality survey
B E van Wyngaard1, P E Strydom2, A Hugo1
1Department of Animal Science, University of Free-State, Bloemfontein, South Africa.
Meat Science
|January 26, 2023
Summary
This study found significant variation and inconsistency in beef loin quality, specifically muscle tenderness, among South African porterhouse steaks. Consumer satisfaction may be impacted by these quality differences across products and over time.
Area of Science:
- Food Science
- Agricultural Science
- Consumer Studies
Background:
- Beef quality is a key factor influencing consumer choice and satisfaction.
- Understanding variation in meat quality is crucial for the South African beef industry.
- Porterhouse steaks are a popular beef cut, making their quality assessment important.
Purpose of the Study:
- To assess the variation and consistency of beef loin quality characteristics in South Africa.
- To evaluate factors influencing beef quality, including supplier type, packaging, and price.
- To determine the variability in meat tenderness, colour, cooking loss, tissue composition, and steak thickness.
Main Methods:
- A survey of beef loin cuts was conducted in Tshwane, South Africa.
- 420 beef loin samples were collected over 308 days from 13 outlets (butcher and supermarket).
- Meat tenderness, colour, cooking loss, tissue composition, and steak thickness were evaluated.
Main Results:
- Significant variation (P < 0.0001) in muscle tenderness was observed across 20 different porterhouse steak products.
- Inconsistency in muscle tenderness was noted over the 20 purchasing events for certain products.
- Large variations in consumer-relevant characteristics were found among and within products.
Conclusions:
- There is substantial variability and inconsistency in the quality of beef loin, particularly porterhouse steaks, sold in South Africa.
- These quality variations can impact consumer satisfaction and purchasing decisions.
- Further research and quality control measures are needed to ensure consistent beef quality.
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