Opportunities for predicting and manipulating beef quality

Meat Science
Jean-François HocquetteNigel D Scollan

Abstract

Meat quality is a complex concept and can be defined as the characteristics of meat which satisfy consumers and citizens. The quality concept can be divided into intrinsic quality traits (which are the characteristics of the product itself) and extrinsic quality traits (which are more or less associated to the product for instance the price, a major determinant of purchase, or any brand or quality label). Quality can also be generic for the mass market or specific for niche markets. The relative importance of the different quality traits varies with human culture and time with a general trend of an increasing contribution of healthiness, safety and extrinsic quality traits. This review underlines the need for the development of methods to interpret and aggregate measures under specific rules to be defined in order to produce an overall assessment of beef quality. Such methods can be inferred for example from genomic results or data related to muscle biochemistry to better predict tenderness or flavor. A more global assurance quality scheme (the Meat Standards Australia System) based on the aggregation of sensory quality traits has been developed in Australia to ensure palatability to consumers. We speculated that the combinatio...Continue Reading

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Citations

Mar 19, 2014·Animal : an International Journal of Animal Bioscience·A C G MonteiroJ P C Lemos
Dec 7, 2013·Animal : an International Journal of Animal Bioscience·J CaoC Ou
Sep 17, 2013·Meat Science·Jean-François HocquetteDavid W Pethick
Mar 19, 2016·TheScientificWorldJournal·Dario PighinGabriela Grigioni
Jul 26, 2014·Meat Science·Maeve HenchionDeclan Troy
Jul 22, 2014·Meat Science·Surendranath P SumanGregg Rentfrow
Nov 10, 2012·Journal of Proteomics·Angelo D'Alessandro, Lello Zolla
Jul 15, 2015·Animal : an International Journal of Animal Bioscience·Y HuangS Prache
Jul 22, 2015·Asian-Australasian Journal of Animal Sciences·Ivanor Nunes do PradoJosé Luiz Moletta
Jan 1, 2013·Computational and Structural Biotechnology Journal·Malek KammounIsabelle Cassar-Malek
Nov 11, 2016·Animal : an International Journal of Animal Bioscience·S P F BonnyG E Gardner
Jul 25, 2018·PloS One·Eileen ArmstrongFrancisco Peñagaricano
Feb 23, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Jarosław WyrwiszAgnieszka Wierzbicka
Apr 26, 2020·Foods·Marie-Pierre Ellies-OuryJérôme Saracco
Apr 4, 2017·Journal of Veterinary Research·Andrzej PółtorakAgnieszka Wierzbicka
Jan 4, 2021·Meat Science·Juliana Akamine TorrecilhasIvanor Nunes do Prado
Oct 5, 2020·Meat Science·Bruna BoitoJúlio Otávio Jardim Barcellos
Mar 23, 2021·Meat Science·Anibal J Pordomingo, Adriana B Pordomingo
Feb 6, 2017·Meat Science·Maeve M HenchionVirginia C Resconi
Apr 30, 2021·Food Chemistry·Luciana Vera-CandiotiMarcela A González

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