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Review: The variability of the eating quality of beef can be reduced by predicting consumer satisfaction.

Animal : an international journal of animal bioscience - 1 Nov 2018

Bonny S P F, Hocquette J-F, Pethick D W, Legrand I, Wierzbicki J, Allen P, Farmer L J, Polkinghorne R J, Gardner G E

Abstract excerpt

The Meat Standards Australia (MSA) grading scheme has the ability to predict beef eating quality for each 'cut×cooking method combination' from animal and carcass traits such as sex, age, breed, marbling, hot carcass weight and fatness, ageing time, etc. Following MSA testing protocols, a total of 22 different muscles, cooked by four different cooking methods and to three different degrees of doneness, were...

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PMID: 29606159
DOI: 10.1017/S1751731118000605

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