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This paper reviews recent research into predicting the eating qualities of beef. A range of instrumental and grading approaches have been discussed, highlighting implications for the European beef industry. Studies incorporating a number of instrumental and spectroscopic techniques illustrate the potential for online systems to non-destructively measure muscle pH, colour, fat and moisture content of beef with R 2 (coefficient of determination) values >0.90. Direct predictions of eating quality (tenderness, flavour, juiciness) and fatty acid content using these methods are also discussed though success is greatly variable. R 2 values for instrumental measures of tenderness have been quoted as high as 0.85 though R 2 values for sensory tenderness values can be as low as 0.01. Discriminant analysis models can improve prediction of variables such as pH and shear force, correctly classifying beef samples into categorical groups with >90% accuracy. Prediction of beef flavour continues to challenge researchers and the industry alike, with R 2 values rarely quoted above 0.50, regardless of instrumental or statistical analysis used. Beef grading systems such as EUROP and United States Department of Agriculture systems provide carcase classification and some indication of yield. Other systems attempt to classify the whole carcase according to expected eating quality. These are being supplemented by schemes such as Meat Standards Australia (MSA), based on consumer satisfaction for individual cuts. In Australia, MSA has grown steadily since its inception generating a 10% premium for the beef industry in 2015-16 of $187 million. There is evidence that European consumers would respond to an eating quality guarantee provided it is simple and independently controlled. A European beef quality assurance system might encompass environmental and nutritional measures as well as eating quality and would need to be profitable, simple, effective and sufficiently flexible to allow companies to develop their own brands.

Treatment of N-methyl substituted aminocryptand hosts with copper(II) generates monocopper(II) cryptates where copper(II) coordinates an oxygen-centered species, formally H3O+, which is also strongly hydrogen bonded to three aminocryptand N-methyl atoms via bonds which may best be viewed as NH(delta+)...O(delta-) in consequence of charge transfer. The strength of this hydrogen bonding precludes successful competition of another copper ion for the second coordination site thus suppressing formation of any Cu-Cu bonded average-valent system.

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N-methylation alters the conformation of octa-azacryptands leaving them unable to use all potential N-donors to coordinate copper(II) and anionic guests. This restriction, in the presence of other donors, normally results in exogenous coordination, with the exception of carbonate complexes, where two O-donors from the bridging anion along with three N-donors from the cryptand serve, in this series uniquely, to retain a pair of copper(II) ions within the "basket-shaped" cavity.