Meat Eating Quality - A Whole Chain Approach: Factors Affecting Beef Eating Quality

DescriptionThis is one of 3 reports on a project which investigated, in a commercial environment, factors in the food chain affecting the eating quality and consistency of meat in the Scottish red meat sector
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Official Print Publication Date
Website Publication DateDecember 07, 2004

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MEAT EATING QUALITY - A WHOLE CHAIN APPROACE
Factors Affecting Beef Eating Quality

Final Report to SEERAD
24 November 2004

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This document is also available in pdf format (780k)

Contents

Acknowledgements
Executive summary
Background
Objectives and experimental design
Methods
Farm and transport protocols
Slaughter and carcass processing protocols
Industry random baseline sample
Sensory panel (trained taste panel)
Consumer testing (take home panel)
Statistical design and analyses
Results
Summary of data on trial animals
Sensory panel and consumer take-home panel results
Enhanced and basal farm and processing effects
Effects of gender, diet and breed
Industry random baseline samples
Variability of trained taste panel results
Overview of sources of variation in eating quality
Conclusions

Appendix I. Beef protocol as sent to farmer participants
Appendix II. Animal specifications and data deviating from protocol
Appendix III. Instructions for random industry plant sampling
Appendix IV. Consumer panel questionnaire

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Page updated: Tuesday, June 28, 2005