European conformation and fat scores have no relationship with eating quality.
Identifieur interne : 001F57 ( Main/Exploration ); précédent : 001F56; suivant : 001F58European conformation and fat scores have no relationship with eating quality.
Auteurs : S P F. Bonny [Australie] ; D W Pethick [Australie] ; I. Legrand [France] ; J. Wierzbicki [Pologne] ; P. Allen [Irlande (pays)] ; L J Farmer [Royaume-Uni] ; R J Polkinghorne [Australie] ; J-F Hocquette [France] ; G E Gardner [Australie]Source :
- Animal : an international journal of animal bioscience [ 1751-732X ] ; 2016.
Descripteurs français
- KwdFr :
- MESH :
- analyse : Matières grasses.
- anatomie et histologie : Muscles.
- normes : Viande rouge.
- psychologie : Consommation alimentaire.
- Abattoirs, Animaux, Australie, Bovins, Comportement du consommateur, Femelle, France, Humains, Irlande, Muscles, Mâle, Pologne, Qualité alimentaire.
English descriptors
- KwdEn :
- MESH :
Abstract
European conformation and fat grades are a major factor determining carcass value throughout Europe. The relationships between these scores and sensory scores were investigated. A total of 3786 French, Polish and Irish consumers evaluated steaks, grilled to a medium doneness, according to protocols of the ���Meat Standards Australia��� system, from 18 muscles representing 455 local, commercial cattle from commercial abattoirs. A mixed linear effects model was used for the analysis. There was a negative relationship between juiciness and European conformation score. For the other sensory scores, a maximum of three muscles out of a possible 18 demonstrated negative effects of conformation score on sensory scores. There was a positive effect of European fat score on three individual muscles. However, this was accounted for by marbling score. Thus, while the European carcass classification system may indicate yield, it has no consistent relationship with sensory scores at a carcass level that is suitable for use in a commercial system. The industry should consider using an additional system related to eating quality to aid in the determination of the monetary value of carcasses, rewarding eating quality in addition to yield.
DOI: 10.1017/S1751731115002839
PubMed: 26755183
Affiliations:
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Bonny</name><affiliation wicri:level="1"><nlm:affiliation>1School of Veterinary and Life Sciences,Murdoch University,Murdoch,WA 6150,Australia.</nlm:affiliation><country xml:lang="fr">Australie</country><wicri:regionArea>1School of Veterinary and Life Sciences,Murdoch University,Murdoch,WA 6150</wicri:regionArea><wicri:noRegion>WA 6150</wicri:noRegion></affiliation></author><author><name sortKey="Pethick, D W" sort="Pethick, D W" uniqKey="Pethick D" first="D W" last="Pethick">D W Pethick</name><affiliation wicri:level="1"><nlm:affiliation>1School of Veterinary and Life Sciences,Murdoch University,Murdoch,WA 6150,Australia.</nlm:affiliation><country xml:lang="fr">Australie</country><wicri:regionArea>1School of Veterinary and Life Sciences,Murdoch University,Murdoch,WA 6150</wicri:regionArea><wicri:noRegion>WA 6150</wicri:noRegion></affiliation></author><author><name sortKey="Legrand, I" sort="Legrand, I" uniqKey="Legrand I" first="I" last="Legrand">I. Legrand</name><affiliation wicri:level="1"><nlm:affiliation>2Institut de l'Elevage,Service Qualite´ des Viandes,MRAL,87060 Limoges Cedex 2,France.</nlm:affiliation><country xml:lang="fr">France</country><wicri:regionArea>2Institut de l'Elevage,Service Qualite´ des Viandes,MRAL,87060 Limoges Cedex 2</wicri:regionArea><wicri:noRegion>87060 Limoges Cedex 2</wicri:noRegion><wicri:noRegion>87060 Limoges Cedex 2</wicri:noRegion></affiliation></author><author><name sortKey="Wierzbicki, J" sort="Wierzbicki, J" uniqKey="Wierzbicki J" first="J" last="Wierzbicki">J. Wierzbicki</name><affiliation wicri:level="1"><nlm:affiliation>3Polish Beef Association Ul. Kruczkowskiego 3,00-380 Warszawa,Poland.</nlm:affiliation><country xml:lang="fr">Pologne</country><wicri:regionArea>3Polish Beef Association Ul. Kruczkowskiego 3,00-380 Warszawa</wicri:regionArea><wicri:noRegion>00-380 Warszawa</wicri:noRegion></affiliation></author><author><name sortKey="Allen, P" sort="Allen, P" uniqKey="Allen P" first="P" last="Allen">P. Allen</name><affiliation wicri:level="1"><nlm:affiliation>4Teagasac Food Research Centre,Ashtown,Dublin 15,Ireland.</nlm:affiliation><country xml:lang="fr">Irlande (pays)</country><wicri:regionArea>4Teagasac Food Research Centre,Ashtown,Dublin 15</wicri:regionArea><wicri:noRegion>Dublin 15</wicri:noRegion></affiliation></author><author><name sortKey="Farmer, L J" sort="Farmer, L J" uniqKey="Farmer L" first="L J" last="Farmer">L J Farmer</name><affiliation wicri:level="1"><nlm:affiliation>5Agri-Food and Biosciences Institute,Newforge Lane,Belfast BT9 5PX,UK.</nlm:affiliation><country xml:lang="fr">Royaume-Uni</country><wicri:regionArea>5Agri-Food and Biosciences Institute,Newforge Lane,Belfast BT9 5PX</wicri:regionArea><wicri:noRegion>Belfast BT9 5PX</wicri:noRegion></affiliation></author><author><name sortKey="Polkinghorne, R J" sort="Polkinghorne, R J" uniqKey="Polkinghorne R" first="R J" last="Polkinghorne">R J Polkinghorne</name><affiliation wicri:level="1"><nlm:affiliation>6431 Timor Road,Murrurundi,NSW 2338,Australia.</nlm:affiliation><country xml:lang="fr">Australie</country><wicri:regionArea>6431 Timor Road,Murrurundi,NSW 2338</wicri:regionArea><wicri:noRegion>NSW 2338</wicri:noRegion></affiliation></author><author><name sortKey="Hocquette, J F" sort="Hocquette, J F" uniqKey="Hocquette J" first="J-F" last="Hocquette">J-F Hocquette</name><affiliation wicri:level="1"><nlm:affiliation>7INRA,UMR1213,Recherches sur les Herbivores,F-63122 Saint Genès Champanelle,France.</nlm:affiliation><country xml:lang="fr">France</country><wicri:regionArea>7INRA,UMR1213,Recherches sur les Herbivores,F-63122 Saint Genès Champanelle</wicri:regionArea><wicri:noRegion>63122 Saint Genès Champanelle</wicri:noRegion><wicri:noRegion>63122 Saint Genès Champanelle</wicri:noRegion></affiliation></author><author><name sortKey="Gardner, G E" sort="Gardner, G E" uniqKey="Gardner G" first="G E" last="Gardner">G E Gardner</name><affiliation wicri:level="1"><nlm:affiliation>1School of Veterinary and Life Sciences,Murdoch University,Murdoch,WA 6150,Australia.</nlm:affiliation><country xml:lang="fr">Australie</country><wicri:regionArea>1School of Veterinary and Life Sciences,Murdoch University,Murdoch,WA 6150</wicri:regionArea><wicri:noRegion>WA 6150</wicri:noRegion></affiliation></author></analytic><series><title level="j">Animal : an international journal of animal bioscience</title><idno type="eISSN">1751-732X</idno><imprint><date when="2016" type="published">2016</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Abattoirs</term><term>Animals</term><term>Australia</term><term>Cattle</term><term>Consumer Behavior</term><term>Eating (psychology)</term><term>Fats (analysis)</term><term>Female</term><term>Food Quality</term><term>France</term><term>Humans</term><term>Ireland</term><term>Male</term><term>Muscles (anatomy & histology)</term><term>Muscles (chemistry)</term><term>Poland</term><term>Red Meat (standards)</term></keywords><keywords scheme="KwdFr" xml:lang="fr"><term>Abattoirs</term><term>Animaux</term><term>Australie</term><term>Bovins</term><term>Comportement du consommateur</term><term>Consommation alimentaire (psychologie)</term><term>Femelle</term><term>France</term><term>Humains</term><term>Irlande</term><term>Matières grasses (analyse)</term><term>Muscles ()</term><term>Muscles (anatomie et histologie)</term><term>Mâle</term><term>Pologne</term><term>Qualité alimentaire</term><term>Viande rouge (normes)</term></keywords><keywords scheme="MESH" type="chemical" qualifier="analysis" xml:lang="en"><term>Fats</term></keywords><keywords scheme="MESH" qualifier="analyse" xml:lang="fr"><term>Matières grasses</term></keywords><keywords scheme="MESH" qualifier="anatomie et histologie" xml:lang="fr"><term>Muscles</term></keywords><keywords scheme="MESH" qualifier="anatomy & histology" xml:lang="en"><term>Muscles</term></keywords><keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Muscles</term></keywords><keywords scheme="MESH" qualifier="normes" xml:lang="fr"><term>Viande rouge</term></keywords><keywords scheme="MESH" qualifier="psychologie" xml:lang="fr"><term>Consommation alimentaire</term></keywords><keywords scheme="MESH" qualifier="psychology" xml:lang="en"><term>Eating</term></keywords><keywords scheme="MESH" qualifier="standards" xml:lang="en"><term>Red Meat</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Abattoirs</term><term>Animals</term><term>Australia</term><term>Cattle</term><term>Consumer Behavior</term><term>Female</term><term>Food Quality</term><term>France</term><term>Humans</term><term>Ireland</term><term>Male</term><term>Poland</term></keywords><keywords scheme="MESH" xml:lang="fr"><term>Abattoirs</term><term>Animaux</term><term>Australie</term><term>Bovins</term><term>Comportement du consommateur</term><term>Femelle</term><term>France</term><term>Humains</term><term>Irlande</term><term>Muscles</term><term>Mâle</term><term>Pologne</term><term>Qualité alimentaire</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">European conformation and fat grades are a major factor determining carcass value throughout Europe. The relationships between these scores and sensory scores were investigated. A total of 3786 French, Polish and Irish consumers evaluated steaks, grilled to a medium doneness, according to protocols of the ���Meat Standards Australia��� system, from 18 muscles representing 455 local, commercial cattle from commercial abattoirs. A mixed linear effects model was used for the analysis. There was a negative relationship between juiciness and European conformation score. For the other sensory scores, a maximum of three muscles out of a possible 18 demonstrated negative effects of conformation score on sensory scores. There was a positive effect of European fat score on three individual muscles. However, this was accounted for by marbling score. Thus, while the European carcass classification system may indicate yield, it has no consistent relationship with sensory scores at a carcass level that is suitable for use in a commercial system. The industry should consider using an additional system related to eating quality to aid in the determination of the monetary value of carcasses, rewarding eating quality in addition to yield.</div></front></TEI><affiliations><list><country><li>Australie</li><li>France</li><li>Irlande (pays)</li><li>Pologne</li><li>Royaume-Uni</li></country></list><tree><country name="Australie"><noRegion><name sortKey="Bonny, S P F" sort="Bonny, S P F" uniqKey="Bonny S" first="S P F" last="Bonny">S P F. Bonny</name></noRegion><name sortKey="Gardner, G E" sort="Gardner, G E" uniqKey="Gardner G" first="G E" last="Gardner">G E Gardner</name><name sortKey="Pethick, D W" sort="Pethick, D W" uniqKey="Pethick D" first="D W" last="Pethick">D W Pethick</name><name sortKey="Polkinghorne, R J" sort="Polkinghorne, R J" uniqKey="Polkinghorne R" first="R J" last="Polkinghorne">R J Polkinghorne</name></country><country name="France"><noRegion><name sortKey="Legrand, I" sort="Legrand, I" uniqKey="Legrand I" first="I" last="Legrand">I. Legrand</name></noRegion><name sortKey="Hocquette, J F" sort="Hocquette, J F" uniqKey="Hocquette J" first="J-F" last="Hocquette">J-F Hocquette</name></country><country name="Pologne"><noRegion><name sortKey="Wierzbicki, J" sort="Wierzbicki, J" uniqKey="Wierzbicki J" first="J" last="Wierzbicki">J. Wierzbicki</name></noRegion></country><country name="Irlande (pays)"><noRegion><name sortKey="Allen, P" sort="Allen, P" uniqKey="Allen P" first="P" last="Allen">P. Allen</name></noRegion></country><country name="Royaume-Uni"><noRegion><name sortKey="Farmer, L J" sort="Farmer, L J" uniqKey="Farmer L" first="L J" last="Farmer">L J Farmer</name></noRegion></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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