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Swiss beef meat tenderness improvement in the period 2009-2023
Paolo Silacci1, Blaise Perrey2, Christophe Joye3
1Animal Biology, Agroscope, 1725 Posieux, Switzerland.
Meat Science
|September 11, 2025
Summary
Swiss beef quality has significantly improved, with meat tenderness increasing from 77.7% in 2009 to 90.7% in 2023. This enhancement in beef tenderness boosts consumer satisfaction and supports the industry
Area of Science:
- Food Science
- Meat Science
- Consumer Quality Research
Background:
- Consumer satisfaction and quality optimization are key drivers in the food industry.
- Monitoring meat tenderness trends is crucial for assessing and improving beef quality.
Purpose of the Study:
- To track the time trend of beef meat tenderness in the Swiss market.
- To evaluate instrumental and sensory characteristics of beef tenderness over time.
- To provide insights for quality optimization and consumer satisfaction.
Main Methods:
- Conducted four monitoring campaigns from 2009 to 2023.
- Collected beef samples (sirloin, tenderloin, rump, rump cover) from various Swiss cities.
- Analyzed samples for instrumental (shear force) and sensory attributes of tenderness.
Main Results:
- Beef meat tenderness showed a marked improvement over the study period.
- The percentage of tender beef samples increased from 77.7% in 2009 to 90.7% in 2023.
- Overall good quality of Swiss beef was maintained, potentially due to factors like extended aging times.
Conclusions:
- The Swiss beef industry demonstrates a commitment to high-quality standards.
- Improvements in meat tenderness contribute to enhanced consumer trust and satisfaction.
- Continued monitoring supports ongoing quality optimization efforts in the beef sector.
