2017/12/20 by I. Legrand, Legrand, Isabelle, Jean-François J.-F. Hocquette +4
Business, Management and Accounting · Agricultural and Biological Sciences · #Wine Industry and Tourism #Culinary Culture and Tourism
paper · doi:10.15454/1.5137775572495574e12
A French and Polish experiment tested if a grading scheme similar to the Australian MSA system could be implemented in Europe to predict beef eating quality. Six muscles from 30 French cows and 30 Polish young bulls were tasted in France and in Poland. 960 French and 600 Polish consumers assessed the quality of grilled steaks according to 4 criteria and assigned one of the 4 proposed quality ratings to each steak. The prediction of this quality rating using a global quality index combining the 4 criteria was judged on average excellent (> 70%) for meats tasted in France and less good for those assessed in Poland. The global index predicted through the Australian model from animals and their carcasses’ characteristics seemed to underestimate meat quality, especially when tasted in France. The French meat quality was quite well predicted by the model, while the Polish one was undervalued. Overall, the great consistency of the results showed that a qualitative meat grading system based on the Australian MSA model might be set up in France even though it should be a bit adjusted.