Abstract. Meat Standards Australia sought a consistent measure of the beef eating experience to the consumer. Rather than objective measurements or trained panel sensory assessment, it was decided to proceed with direct consumer assessment. Consumer-based assessment has much greater variation, but it has the decided advantage of validity. This paper summarises the path taken to obtain consistent consumer assessment. What meat samples to present to consumers? What responses to ask for? What to do with these responses when they were obtained? The answers to these questions have led to the MQ4 measure of consumer assessment of meat eating quality, which now forms the basis of the MSA predictive model.

Abstract. The Australian Beef Industry identified variable eating quality as a major contributor to declining beef consumption in the early 1990s and committed research funding to address the problem. The major issue was the ability to predict the eating quality of cooked beef before consumption. The Meat Standards Australia (MSA) program developed a consumer testing protocol, which led to MSA grading standards being defined by consumer score outcomes. Traditional carcass grading parameters proved to be of little value in predicting consumer outcomes. Instead a broader combination of factors forms the basis of an interactive prediction model that performs well.The grading model has evolved from a fixed parameter 'Pathway' approach, to a computer model that predicts consumer scores for 135 'cut by cooking method' combinations for each graded carcass. The body of research work conducted in evaluating critical control points and in developing the model predictions and interactions has involved several Australian research groups with strong support and involvement from the industry.

Abstract. Consumer responses were examined in an incomplete factorial design where Australian consumers evaluated 216 beef samples derived from 18 cattle killed in Australia and Korean consumers evaluated 216 samples from the same 18 cattle, plus 216 similar samples from 18 Korean cattle. Samples of the Mm. triceps brachii, longissimus dorsi and semimembranosus were cooked using grill and Korean barbeque methods. Each sample was sensory tested by 10 consumers, who scored it for tenderness, juiciness, like flavour, and overall liking. Consumers then graded each sample as either unsatisfactory (2 star), good every day (3 star), better than every day (4 star), or premium (5 star) quality.For those samples assessed by both Australian and Korean consumers, the Korean consumers graded a higher proportion of samples 'unsatisfactory' and a lower proportion of samples 'premium' grade product than Australian consumers. Using a composite meat quality score (MQ4) to predict grade, a discriminant analysis showed that the Korean consumers had boundary cut-offs for the lower grades, which were~4-10 palatability units higher than the Australian consumers.Analysis of the residuals between actual and predicted palatability scores showed that the Meat Standards Australia (MSA) grading model produced relatively unbiased estimates within AE2 MQ4 units for the different consumer groups, muscle and carcass suspension treatments, with the exception of the M. semimembranosus samples. Implications of the results for both Korean and Australian beef markets through the use of an empirical grading model to predict palatability are discussed.

Abstract.A major trial was conducted to develop, test and demonstrate the application of Meat Standards Australia (MSA) research findings in a beef retailing environment. A new concept retail store was established whereby a mix of raw beef products and pre-cooked meals were merchandised under an eating quality grade defined by MSA palatability scores. Products were presented fully prepared within cooking method with pricing based on the predicted cooked results. Large price differentials were established between the three grades offered, with 5-star product priced at more than double the 3-star product.The principle of pricing being directly related to eating quality was extended from the retail store sales to fabrication and the purchase of source cattle from producers. This encouraged considerable innovation to optimise eating quality and returns, demonstrating the potential for truly transparent value-based pricing systems to achieve change.Novel systems were developed to break down and fabricate the carcass into 'retail-ready' product with extensive software development to trace the eating quality, value and location of individual cuts and products. Detailed feedback provided the producer with an accurate measure of value and sufficient data to evaluate possible alternative production strategies.Results at each level of the supply chain were encouraging with compound annual growth in sales exceeding 12% at retail level and continued innovation through fabrication and on-farm areas combining to improve eating quality and financial outcomes. It was demonstrated that the consumer focus delivered by MSA grades could be applied at a commercial level providing an opportunity to reposition beef as a contemporary consumer product and to implement a value-based system across all sectors.

A total of 108 grill and 108 roast samples were prepared from lamb (n = 10) and mutton (n = 8) carcasses for sensory testing using a consumer taste panel. Grill and roast samples were prepared from the left and right sides of the carcass, respectively, using longissimus, biceps femoris, gluteus medius, serratus ventralis and semimembranosus. Due to size constraints, muscle from both sides was used to form grill samples for the vastus lateralis, and roast samples from the triceps brachii. Grill and roast samples were sensory tested using 360 untrained consumers. Each consumer was given a total of 6 experimental samples and each sample was tested by 10 different consumers. Sensory scores for tenderness, juiciness, like flavour and overall liking from both the grilled and roasted samples were highly correlated (P<0.05). For grilling, the different muscles were correlated for tenderness and overall liking scores (P<0.05), with the exception of the semimembranosus (P>0.05). In contrast, juiciness and like flavour scores were poorly correlated between grilled muscles. For the roasted samples, sensory scores were generally uncorrelated between muscles. The statistical significance of the age category and muscle effects was greater in grill samples, but stimulation effects were of similar significance using either cooking method. It was proposed that roasting reduced treatment effects that affected sensory via differences in connective tissue toughness, due to gelatinisation of connective tissue during cooking. For testing production and processing effects on palatability, grilling was more sensitive for detecting treatment effects, than roasting.

Abstract. The effect of several different hormonal growth promotant (HGP) implant strategies on the palatability and carcass traits of different muscles in beef carcasses was investigated using samples from heifer and steer carcasses from a Bos indicus composite breed. In experiment 1, there were seven different implant strategies evaluated in heifers that were given different combinations of up to three implants (implanted at weaning, during backgrounding and at feedlot entry). A total of 112 heifers were slaughtered and 11 muscles or portions were collected from both sides [Mm. adductor femoris, gracilus, semimembranosus, longissimus dorsi lumborum, triceps brachii caput longum, semispinalis capitis, serratus ventralis cervicis, spinalis dorsi, biceps femoris (syn. gluteobiceps), tensor fasciae latae, gluteus medius (both the 'D' and the 'eye' portions) rectus femoris, vastus intermedius, vastus lateralis and vastus medialis]. These muscles were used to prepare a total of 1030 sensory samples which were aged for either 7 or 21 days and frozen. Thawed samples were cooked using different cooking methods (grill, roast and stir frying) before being evaluated by a consumer taste panel that scored samples for tenderness, juiciness, like flavour and overall liking. Experiment 2 used the steer portion from the same calving, which were treated to a similar array of HGP strategies, except that they were given up to four implants between weaning and slaughter at 3 years of age. In experiment 2, there was a total of 12 different HGP implant strategies tested. At boning, three muscles (Mm. psoas major, longisimuss dorsi thoracis and lumborum portions) were collected from each of 79 carcasses with a total of 237 steak samples that consumers tested as grilled steaks.For both experiments, the mean of the HGP implant strategies resulted in increased ossification scores (P < 0.05) and decreased marbling scores (P < 0.05) compared with the controls, with the effect on ossification being much larger in the older steer groups. In both experiments, the different HGP strategies decreased (P < 0.05) all sensory scores compared with the controls, for all cooking method and muscle combinations. In experiment 1, there was no interaction between the mean HGP effect and muscle (P > 0.05), and aging rates differed among the muscles (P < 0.05). In experiment 2, there was a significant (P < 0.05) muscle · HGP treatment interaction, with a decrease in tenderness score due to HGP implant strategies in the M. longisimuss thoracis and lumborum portions, compared with no significant effect in the M. psoas major. For both experiments, there were no significant differences among the different implantation strategies on sensory scores (P > 0.05).

Walking is practised by three times as many individuals (44.5%) as the next-most-popular activity swimming (15 %) and about thirtyeight million adults claim to walk > 3.2 km (2 miles) for pleasure at least once monthly (1) . Walking appeals to both genders, young and old, is often very prolonged and can take place in severe weather. There are many health benefits claimed for regular walking but also risks, e.g. falls, hypothermia, dehydration (2) , especially in the young and elderly. Strenuous walks, especially in hot weather, may compromise water and electrolyte balance, but this outcome may depend on knowledge of risks and requirements and experience. Most studies are of young fit individuals under extreme conditions. The present pilot study aimed to determine whether a recreational walk posed a challenge to the water and electrolyte balance of older walkers.The five male and eight female subjects (mean age 56 (SD 7.54) years) were a self-declared healthy and fit convenience sample of adults known to the authors. The walk was flat, along the river Mersey promenade, and three groups undertook the walk on different days at their own pace with self-determined stops. Intake was not controlled. All measurements were made in a laboratory before and after the walk.

Three kinds of odorants were introduced in various proportions into a specially devised dynamic flow system suitable for organoleptic appraisal of the resulting odor mixture. The methods and equipment were developed under a United States Air Force contract in connection with the control of undesirable odors in hospital aircraft, without masking alarm or signal odors indicative of mechanical trouble or of an incipient fire on the airplane. The components of cabin air are: (1) odors of infected wounds and of body discharges, (2) odor control agents, (3) vapors and smokes from gasoline, hot lubricating oil and hydraulic fluid, burning electrical insulation, and scorching paint. These were appraised in experimental mixtures by the use of profile scoring. Plotting the results showed the effects of the control agents. The malodors were partly masked by aldehyde. Ozone cancelled the malodors but must be used with care. Smokes and other alarm odors were unaffected by the control agents.