Analysis of the factors creating consumer attributes of roasted beef steaks

Abstract

The aim of the study was to analyze the factors creating consumer attributes of roasted beef steaks of various animals. Eight cuts from 30 carcasses (characterized by various types of animal, conformation and fat class, rib fat thickness, ossification score) were selected. Samples were prepared using the roasting method and consumers rated the tenderness, juiciness, flavor, overall acceptability (rated in a 100-point scale), and satisfaction (rated from 2 to 5) for analyzed samples. No influence of type of animal, fat class, conformation class or ossification score on the results of consumer analysis was observed. For all analyzed factors, the influence of cut on consumer analysis was observed (the highest values of all consumer attributes were observed for tenderloin - for juiciness significantly higher than for other cuts, for tenderness, flavor and MQ4 comparable only with rump (RMP231), while for overall acceptability and satisfaction - with both rump cuts). For rib fat thickness consumer attributes of roasted beef meat were not linear, but the influence was observed - the highest values of consumer attributes were observed for 13 mm rib fat thickness.

Effect of carcass fat and conformation class on consumer perception of various grilled beef muscles

“…In contrast, incorporating the USDA marbling score into the prediction model of juiciness or tenderness was more appropriate than incorporating the European conformation score and the European fat score. Also in our previous study, it was observed that the quality of beef meat from crossbreeding depended on the cut and thermal treatment (Guzek et al 2015b).…”

“…As a result of these larger efforts of many various stakeholders, in the half-year 2013 Australia's beef production was 2.2 million tonnes, while export recorded nearly 1.5 million tonnes, thus making Australia the 5th most important producer and the 3rd most important exporter of beef in the world (USDA 2013). Since the MSA System turned out to be so profitable to Australian beef production, the system's elements may be instituted in other countries, such as the MQ4 score which was tested in Poland in the research presented previously (Guzek et al 2015a(Guzek et al , 2015b. However, it must be emphasised that consumers from various countries may have different beef perception , thus the applied criteria cannot be transferred directly to another country.…”

“…outdoor grilling, broiling and indoor grilling, but they have poor knowledge regarding which methods to apply for chosen beef cuts. Generally, as regards beef, it might be concluded that not only the selected cut but also the method of thermal treatment has an important influence on obtained palatability (Lorenzen et al 2003;Guzek et al 2015b).…”

Various Statistical Approaches to Assess and Predict Carcass and Meat Quality Traits

“…The MSA model has been tested successfully in different countries (reviewed by Bonny et al, (2018) [35]) including France [36][37][38], South Korea [39], Northern Ireland [40][41][42][43], the USA [44,45], Japan [46], Ireland [47], South Africa [48], New Zealand [49], and Poland [50,51]. The general conclusion is that the MSA methodology is relevant in all these countries, indicating that the MSA model is likely to be generally applicable.…”

Meat consumption – what French consumers feel about the quality of beef?

“…The Meat Standards Australia (MSA) system, which is also based on muscle type, is more accurate as it takes into account other factors from the farm to the plate (cooking method) through the slaughterhouse (carcase weight, animal maturity, pH, marbling, etc) and the retailer (ageing time). It was successfully tested in different countries (Hocquette et al 2014;Guzek et al 2015;Henchion et al 2017), such as in Asia (South Korea, Japan), North America (USA), New Zealand, South Africa and also Europe (Northern Ireland, Poland and the Republic of Ireland), and particularly in France with French meat and French consumers (Legrand et al 2013(Legrand et al , 2017. Further developing the current star system, that is, to move towards a system comparable to the MSA model would make it possible to identify the best combinations, that is, between the animal, muscle, duration of maturation, and cooking method.…”