Australian and United States Consumer Acceptance of Beef Brisket Cooked Using the Low and Slow Barbeque Method.

Meat Standards Australia (MSA) sensory protocols have been effectively utilized in beef for international consumers employing several cooking methods. Our objective was to compare the consumer response of Australian and American consumers to paired beef brisket samples utilizing a newly developed low and slow cooking method. Briskets were collected from Australian carcasses with diverse eating quality. Half of the briskets (n = 24) were retained in Australia and their pair was exported to Texas for consumer sensory testing. Naïve consumers (Australia; n = 240) and familiar consumers (USA; n = 240) evaluated paired barbequed briskets for tenderness, juiciness, flavor liking, and overall liking from 0 to 100 using a visual analogue scale, and a weighted composite meat quality score was later calculated. Australian consumers scored briskets lower for tenderness (-4.84 ± 1.70 points) and juiciness (-4.44 ± 1.55 points) and higher for flavor liking (3.48 ± 1.58 points); however, there was no difference between the countries for overall liking (p = 0.75) and combined meat quality score (p = 0.88). Differences between Australian and US consumers' evaluations indicate that there is an impact of cultural background, potentially driven by Australia's naivety to the low and slow barbeque cooking method.

The Impact of Genetic and Non-Genetic Factors on Lamb Loin Shear Force.

Shear force is commonly used to evaluate tenderness, one of the most crucial eating quality aspects of sheep meat. The effect size of various factors on tenderness is still unknown. Studies have suggested that both genetic and environmental factors contribute to the variation in meat tenderness, and there are possible interactions between these factors. An extensive data set (n = 23,696) was analyzed to examine genetic and non-genetic influences on the shear force at 5 days postmortem (SF5). SF5 was measured on lamb loins (Longissimus lumborum) taken from lambs reared over 12 years at eight sites across Australia. The results showed that all carcass traits had a significant (p < 0.001) impact on SF5, with the largest effect on SF5 associated with intramuscular fat (IMF %) (f = 1035). There was also a significant effect of sex, cold shortening at 18 °C, sire type and cohort on SF5 (p < 0.001), with a large variation observed between the minimum cohort at 15.9 ± 1.5 N and maximum at 51.2 ± 2.1 N. In conclusion, a complex matrix of production, processing and genetic factors impact lamb tenderness as measured by shear force. This experiment helps identify the size of the contribution of these factors towards lamb tenderness, enabling the sheep industry to enhance consumers' satisfaction.

Quantifying the Effect of Grilling and Roasting on the Eating Quality of Lamb Leg Muscles.

Lamb eating quality was measured using untrained consumer sensory panels to determine the difference in intrinsic eating quality scores of grilled and roasted leg cut muscles. The Knuckle, Outside flat, and Topside from both legs of 65 mixed-sex lambs from diverse genetic backgrounds were prepared using alternative grill and roast cook methods. Each sample was eaten by 10 consumers and scored for tenderness, juiciness, flavor, and overall liking. All cuts scored higher (p < 0.001) when grilled compared with when roasted for all traits except for Topside tenderness. Grilled Knuckle scored higher than roast Knuckle by 13.6%, 23.9%, 14.4% and 15.8% for tenderness, juiciness, flavor, and overall liking, respectively. The grilled Outside flat scored higher than roast Outside flat by 14.1%, 27.1%, 10.9%, and 14.3% for tenderness, juiciness, flavor, and overall liking, respectively. Finally, grilled Topside scored higher than roast Topside by 21.3%, 7.4%, and 6.6% for juiciness, flavor, and overall liking, respectively. Carcass traits for intramuscular fat and shear force had a significant (p < 0.001) effect on all eating quality traits for both grill and roast cuts. Girth rib fat had a significant effect (p = 0.01) on tenderness and juiciness (p = 0.03) for Outside flat and Topside but had no effect (p > 0.05) on Knuckle for both grill and roast. This study identified that specific cooking methods can improve sensory traits for individual cuts and suggests that a cut-by-cook method eating quality model for sheepmeat can therefore increase consumer satisfaction.

Predicting phenotypes of beef eating quality traits.

Introduction: Phenotype predictions of beef eating quality for individual animals could be used to allocate animals to longer and more expensive feeding regimes as they enter the feedlot if they are predicted to have higher eating quality, and to sort carcasses into consumer or market value categories. Phenotype predictions can include genetic effects (breed effects, heterosis and breeding value), predicted from genetic markers, as well as fixed effects such as days aged and carcass weight, hump height, ossification, and hormone growth promotant (HGP) status. Methods: Here we assessed accuracy of phenotype predictions for five eating quality traits (tenderness, juiciness, flavour, overall liking and MQ4) in striploins from 1701 animals from a wide variety of backgrounds, including Bos indicus and Bos taurus breeds, using genotypes and simple fixed effects including days aged and carcass weight. The genetic components were predicted based on 709k single nucleotide polymorphism (SNP) using BayesR model, which assumes some markers may have a moderate to large effect. Fixed effects in the prediction included principal components of the genomic relationship matrix, to account for breed effects, heterosis, days aged and carcass weight. Results and Discussion: A model which allowed breed effects to be captured in the SNP effects (e.g., not explicitly fitting these effects) tended to have slightly higher accuracies (0.43-0.50) compared to when these effects were explicitly fitted as fixed effects (0.42-0.49), perhaps because breed effects when explicitly fitted were estimated with more error than when incorporated into the (random) SNP effects. Adding estimates of effects of days aged and carcass weight did not increase the accuracy of phenotype predictions in this particular analysis. The accuracy of phenotype prediction for beef eating quality traits was sufficiently high that such predictions could be useful in predicting eating quality from DNA samples taken from an animal/carcass as it enters the processing plant, to enable optimal supply chain value extraction by sorting product into markets with different quality. The BayesR predictions identified several novel genes potentially associated with beef eating quality.

Feedlot Factors Influencing the Incidence of Dark Cutting in Australian Grain-Fed Beef.

It has been well-established that dark cutting (DC) is a multifactorial issue that is associated with numerous animal and management factors. However, there is limited understanding of the feedlot-based factors that contribute to the influence of DC. The aim of this study was to evaluate the effect of climate, animal, and feedlot factors on the incidence of pH non-compliance in Australian grain-fed cattle. For this study, feedlot and abattoir records from 142,228 individual cattle over a 1-year period were investigated. These data incorporated records from seven feedlots that consigned cattle to three abattoirs. The average incidence of DC in these carcasses was 2.8%. The production factors that were associated with increased risk of DC included feedlot, sex, hormone growth promotants (HGP), cattle health, and days on feed (DOF). Additionally, DC also increased by reduced solar radiation (SR, W/m2), lower wind speeds (WS, m/s), increased ambient temperature (TA, °C), higher rainfall, a higher average temperature-humidity index (THI), and increased duration of time above heat-load-index threshold of 86 (HLI ≥ 86) during the 7 days prior to feedlot departure. This study identified the feedlot factors that increase the risk of DC from a feedlot-management perspective.

Guanidinoacetic acid as a partial replacement to arginine with or without betaine in broilers offered moderately low crude protein diets.

Guanidinoacetic acid (GAA) is the direct precursor of creatine and can spare arginine (Arg) for creatine synthesis in low crude protein (CP) broiler diets. This study aimed to determine the extent GAA could spare Arg in broilers offered low CP diets and if supplemental betaine provides additional benefits. Seven hundred twenty-day-old Ross 308 male broilers were assigned into 9 dietary treatments with 8 replicates of 10 birds each. The treatments were; normal CP diet, a low CP (-15 g/kg) diet deficient in Arg, a low CP diet sufficient in Arg, and low CP diets with GAA, where 0.1% added L-Arg was spared by GAA at 50, 100, and 150% with and without 0.1% betaine. The treatments were offered during grower (d 10-24) and finisher (d 25-42) phases. The birds offered a low CP Arg deficient diet had 7.8% lower weight gain, 10 points higher FCR, 8.5% lower breast meat yield, 27.2% lower breast meat creatine concentration and 30.4% more abdominal fat pad compared to those offered a normal CP diet. When Arg was added back to the Arg deficient diet, growth performance, breast meat yield and creatine concentration loss were restored. When GAA spared Arg at 150%, feed intake, weight gain, FCR, breast and abdominal fat yields, breast meat moisture, drip loss, and breast meat creatine concentration became comparable to Arg sufficient low CP and normal CP treatments. When GAA spared Arg at 100 and 50%, FCR was 3 and 5 points lower than the normal CP treatment. Breast meat creatine concentration was positively correlated to feed efficiency (r = 0.70, P < 0.001) and breast meat moisture (r = 0.33, P < 0.01), and negatively correlated to relative weight of abdominal fat (r = -0.37, P < 0.01) and breast meat pH (r = -0.49, P < 0.001). There were no benefits of adding betaine with GAA on the parameters measured but the results with GAA were consistent in the presence or absence of betaine.

Ageing as a method to increase bloom depth and improve retail colour in beef graded AUS-MEAT colour 4.

Meat colour is an important attribute for consumer acceptance but there is an interval between colour grading and retail display. This experiment investigates the effect of time post-slaughter (5, 14 and 40 days) on colour and bloom depth (after 1 and 24 h) for beef carcasses graded AUS-MEAT colour 4 (MC 4). Sixteen carcasses were selected at grading, 8 carcasses were graded MC 4 and 8 as compliant colour (AUS-MEAT score 2 or 3). At 5 days post-slaughter, compliant loins had greater overall bloom depth and were more red than MC 4 loins. Bloom depth (24 h) increased with ageing time but reached maximum bloom at 14 days for both treatments. After ageing for 14 and 40 days, the bloom depth of MC 4 loin was no different to the 5 day aged compliant loins after 24 h on display. Colour at grading may not be a reliable measure of retail colour considering the changes post slaughter.

Volatile Profile of Dry and Wet Aged Beef Loin and Its Relationship with Consumer Flavour Liking.

This study investigated the effect of ageing method and ageing time on the volatile profiles of grilled beef striploins (Longissimus thoracis et lumborum) and their relationship with consumer flavour liking. Volatiles were measured in grilled steaks subjected to 35 days of dry ageing, 35 days of wet ageing, 56 days of dry ageing or 56 days of wet ageing, using headspace-solid-phase microextraction followed by gas chromatography-mass spectrometry. Gas chromatography-olfactometry-mass spectrometry was also conducted on 35-day wet and dry aged samples to identify volatiles with high odour impact. The concentration of many odour impact volatiles, e.g., 3-hydroxy-2-butanone, 2-acetyl-2-thiazoline, and various alkyl-pyrazines, was significantly higher in dry aged beef compared to wet aged beef (p < 0.05). Several odour impact volatiles, e.g., 2-acetyl-1-pyrroline, and alkyl-pyrazines, decreased significantly with ageing time (p < 0.05), while volatile products of lipid oxidation and microbial metabolism increased with ageing time. Partial least-squares regression analysis showed that the higher consumer flavour liking for 35-day dry aged beef was associated with higher concentrations of desirable odour-active volatiles.

Is meat from cull cows tougher?

Meat from cull cows is traditionally sold in Australia for mincemeat, but this study examined whether there is potential to add value by identifying meat of higher quality from older cattle. Dentition and ossification score were recorded for 173 Angus cattle of known age, ranging from 26 months to 12.6 years. Longissimus and semitendinosus muscles were sampled to assess the effect of chronological age on shear force and connective tissue. Age explained variation in shear force of the semitendinosus better than in the longissimus muscle, but had little effect on shear force values per se. At 2 days postmortem, 18% of the longissimus muscles were classified as tender reaching 65% as ageing extended to 14 days. Soluble collagen was a better predictor of age than total collagen. This study shows that the current practice of routinely selling meat from culled cows as mincemeat overlooks a valuable opportunity to grade and sell a significant proportion at higher price as prime cuts.

Intramuscular fat prediction of the semimembranosus muscle in hot lamb carcases using NIR.

The aim of the current study was to identify whether changes in pH or temperature during the development of rigor mortis influence spectral quality and thus the prediction of intramuscular fat (IMF) in hot lamb carcases. Semimembranosus muscles (SM) of 75 lamb carcases were measured pre-rigor 3 times (Runs 1-3) using a near infrared (NIR) spectrometer with muscle pH and temperature also recorded. Calibration models for the prediction of IMF showed that spectra measurements taken at Run 2 (R2 = 0.42, RMSE = 0.75) and Run 3 (R2 = 0.38, RMSE = 0.78) provided more accurate and precise models compared to Run 1 (R2 = 0.27, RMSE = 0.84). An association between spectral variance, internal and surface temperature of the SM was observed across runs. These results suggest that, as muscle temperature declined during the early post-mortem period there was an improved ability of NIR spectra to predict IMF.

Effects of different ageing methods on colour, yield, oxidation and sensory qualities of Australian beef loins consumed in Australia and Japan.

This study investigated the effect of three ageing methods (dry, wet and stepwise wet-then-dry) and ageing time on pH, colour, yield, lipid and protein oxidation and eating quality of beef loins using Meat Standards Australia (MSA) sensory protocols with 900 and 540 consumers in Australia and Japan, respectively. Australian beef loins (Longissimus thoracis et lumborum) at four days post mortem were subjected to wet ageing (boneless; for 7, 21, 35 or 56 days), dry ageing (bone-in; for 35 or 56 days) or a wet-then-dry ageing method (bone-in; 21 days wet ageing followed by 35 days dry ageing). The pH was higher in dry aged than wet aged beef loins (P < .001). Instrumental measurement of surface colour of trimmed dry and wet aged steaks showed significant differences in a*, b* and hue angle. Weight loss was higher in dry aged primals (P < .001), however, total water content was similar among the two ageing methods (P = .934). Retail yield did not differ between 35 and 56 days dry aged primals. Lipid (TBARS) and protein (total carbonyl content) oxidation between the dry and wet aged samples differed depending on the ageing time. When comparing the wet-then-dry and 56 days dry aged samples, only pH and retail yield differed. Australian and Japanese consumers rated dry aged steaks significantly higher (P < .001) than the wet aged counterparts for tenderness, juiciness, flavour, overall liking and weighted palatability scores. The wet-then-dry steaks were also rated higher than the 56 days wet aged steaks for flavour, overall liking and palatability within the Japanese sensory panels. The Japanese consumers also consistently rated all MSA sensory attributes lower (P < .001) than the Australian consumers. The results from this study show dry ageing provides a value adding opportunity for the meat industry in both domestic and export markets.

The Use of Biochemical Measurements to Identify Pre-Slaughter Stress in Pasture Finished Beef Cattle.

This study considered the relationship between pre-slaughter stressors and plasma biomarkers in 488 pasture-raised cattle across two experiments. The design aimed to test groups consisting of steer only, heifer only, and mixed sex cattle under direct kill versus rested (14 days in abattoir holding paddocks) protocols. In Experiment One, cattle were sourced from four farms, and transported by trucks and ships on the same day. In Experiment Two, cattle were sourced from four farms where a comparison was made between marketing via two commercial saleyards or direct farm gate consignment to abattoir. Blood samples were collected at exsanguination for subsequent analyses and relation to meat quality attributes. Muscle damage, as indicated by creatine kinase, is the biomarker most correlated to ultimate pH and muscle glycogen concentrations. A two-week rest period is effective for lowering this enzyme and improving muscle glycogen concentration. Although the cattle was subjected to a range of stress inducing treatments, we found that plasma biomarkers alone appeared insufficient for use as diagnostic stress indicators.

The Impact of Pre-Slaughter Stress on Beef Eating Quality.

The study evaluated the relationship between pre-slaughter stress, plasma biomarkers and consumer-evaluated eating quality of pasture raised beef cattle (n = 488). The design tested steer only, heifer only and mixed sex cattle with a comparison of direct kill versus a 14 day rest period in abattoir holding paddocks prior to slaughter. Experiment One sourced cattle from four farms and tested shipping and road transport. Experiment Two sourced cattle from four farms and tested a commercial saleyard pathway. The impact on treatment on untrained consumer eating quality scores were tested on five muscle groups, m. psoas major, m. longissimus dorsi lumborum, m. biceps femoris, m. semitendinosis, and m. infraspinatus. Across all muscles, a two-week rest period had the biggest improvement in sensory score. Mixed groups scored lower in the outside muscle than non-mixed groups. However, the mixing response was inconsistent in the eye round muscle and not significant in the other muscles. Plasma glucose and L-lactate indicated a marked acute stress response at slaughter with a small detrimental impact on consumer score. The muscle damage enzyme markers creatine kinase (CK) and aspartate aminotransferase (AST) were strongly associated with a lower meat quality score (MQ4). Neither ß-hydroxybutyrate (ßHB) nor non-esterified fatty acids (NEFA) were associated with MQ4, suggesting that fat mobilisation does not impact consumer sensory score.

Influence of Kiwifruit Extract Infusion on Consumer Sensory Outcomes of Striploin (M. longissimus lumborum) and Outside Flat (M. biceps femoris) from Beef Carcasses.

Actinidin is a cysteine protease enzyme which occurs in kiwifruit and has been associated with improved tenderness in red meat. This study evaluated the impact of actinidin, derived from kiwifruit, on consumer sensory outcomes for striploin (M. longissimus lumborum) and outside flat (M. biceps femoris). Striploins and outside flats were collected from 87 grass-fed steers. Carcasses were graded to the Meat Standards Australia (MSA) protocols. Striploins and outside flats were then dissected in half and allocated to one of the following two treatments: (1) not infused (control) and (2) infused with a kiwifruit extract (enhanced), and then prepared as grill and roast samples. Grill and roast samples were then aged for 10 or 28 days. Consumer evaluations for tenderness, juiciness, flavor, and overall liking were conducted using untrained consumer sensory panels consisting of 2080 individual consumers, in accordance with the MSA protocols. These scores were then used to calculate an overall eating quality (MQ4) score. Consumer sensory scores for tenderness, juiciness, flavor, overall liking, and MQ4 score were analyzed using a linear mixed-effects model. Kiwifruit extract improved consumer scores for tenderness, juiciness, flavor, overall liking, and MQ4 scores for striploins and outside flat (p < 0.05). These results suggest that kiwifruit extract provides an opportunity to improve eating experiences for consumers.

Effects of hormonal growth promotants on beef quality: a meta-analysis.

Benefits of hormonal growth promotants (HGPs) include production efficiency, profit, and reduced environmental effects for beef cattle. Questions remain about effects of HGP on beef quality, particularly on measures of toughness such as Warner-Bratzler shear force (WBSF), tenderness, and other taste-panel attributes of beef. The objective of this meta-analysis was to assess the effects of HGP on beef quality using the results of randomized controlled trials identified from 3 searched databases. Thirty-one experiments with 181 treatment comparisons were used to evaluate the effects of HGP on WBSF and sensory measures of beef quality. Experiments varied in design, used many different hormonal treatments and combinations, which were single or repeated, in different breeds and sex groups of cattle, with or without electrical stimulation, and with different lengths of time on feed and beef aging. The effects of multiple treatment comparisons in experiments were evaluated using robust regression models and compared to Knapp-Hartung and permutation meta-analytical methods. Increased WBSF was associated with HGP treatment. Use of multiple HGP implants was associated with an increase in WBSF of 0.248 kg (95% CI = 0.203 to 0.292). Effects of a single implant only increased WBSF by 0.176 kg (95% CI = 0.109 to 0.242). Aging of beef did not alter the association of HGP with increased WBSF (P = 0.105); however, the point direction was toward a reduced effect with aging (standardized mean difference [SMD] = -0.005 per day aged). While aging lowered WBSF, it did not reduce the SMD between HGP treatment and reference groups. Comparisons using trenbolone acetate did not differ in WBSF from those using other implants (P > 0.15). The findings on sensory panel tenderness differ from those using WBSF as HGP treatment was not associated with reduced tenderness (P > 0.3) and multiple HGP treatments improved tenderness (SMD = 0.468) compared to a single implant. Further, juiciness, flavor, and connective tissue were not associated with HGP use, whereas there was a marked 5.5-point decrease in the Meat Standards Australia meat quality 4 score, albeit with limited experiments. In general, the true variance of experiments, tau2 (τ2) was low (<0.1), but heterogeneity, I2 was high (>50%) indicating that much of the variance was due to factors other than measurement error. More targeted studies on the role of HGP in influencing beef quality are needed.