A total of 14 parts of beef cuts were used to determine the amino acid composition in drought-master beef. Droughtmaster beef is a cross breed tropical cattle with 50% Shorthorn and 50% Brahman cattle. The most abunda...A total of 14 parts of beef cuts were used to determine the amino acid composition in drought-master beef. Droughtmaster beef is a cross breed tropical cattle with 50% Shorthorn and 50% Brahman cattle. The most abundant type of amino acid in droughtmaster beef was glutamic acid, followed by aspartic acid, lysine, leucine and arginine. The flank cut of beef was found to contain higher amount of total amino acids followed by top side and short rib cut of beef. The amino acid composition of droughtmaster beef indicates that beef is a good source of dietary protein for human.展开更多
Changing markets and evolving consumer demand present new challenges for the beef and sheep industries. In response, the industry has been investing in innovations to deliver new products and management systems to con...Changing markets and evolving consumer demand present new challenges for the beef and sheep industries. In response, the industry has been investing in innovations to deliver new products and management systems to consumers. One such innovation is the Meat Standards Australia（MSA） system. This system is a Total Quality Management System, aimed at delivering an eating quality guarantee to consumers, and through this adding value to the entire supply chain. At present, it is well developed for beef and still evolving for sheepmeat. MSA has identified Critical Control Points（CCPs） in the production, pre-slaughter, processing and value-adding aspects of the supply chain that impact on consumer palatability through the large-scale taste testing of meat by untrained consumers. These CCPs are used as either（1） mandatory criteria determining eligibility for grading, and（2） inputs in a model predicting the palatability of individual combinations of muscle and different cooking methods. Through the prediction of palatability, MSA increases consumer satisfaction and is used to provide assurance for branded products and new marketing innovations in Australia and internationally. This has added significant value to the Australian beef industry, with several retail examples demonstrating consumer willingness to pay more for premium quality beef and sheepmeat products based on the MSA grading scores. This price differential at retail allows the value of the carcass to be calculated based on the eating quality as well as the volume produced, thereby delivering a financial reward for farmers producing high quality carcasses. The continuous quality scale of MSA allows producers to realise the financial gain of incremental improvements in quality, as well as the precise economic weights associated with traits such as marbling, ossification score, or breed. The use of MSA in this fashion has underpinned a new and innovative supply chain where the pricing is transparent and allows producers to make informed decisions to modify both quality and yield traits. To date, the MSA system for beef has proved to be effective in predicting beef palatability not only in Australia but also in many other countries（France, Poland, Ireland, Northern Ireland, Japan, South Korea, New-Zealand, the USA and South Africa）. In Europe, results of the Pro Safe Beef and Pro Opti Beef projects as well as other national projects demonstrate the potential to develop an MSA-like international grading system for the supply chain in the EU, despite thediverse cultures and complex beef production systems within the member states. International testing in lamb has only just begun and preliminary results are discussed here.展开更多
This study investigated the pH/temperature decline of beef carcasses in a typical Chinese abattoir and color development as pH declined during rigor onset. A natural cubic spline model was used to model the pH/tempera...This study investigated the pH/temperature decline of beef carcasses in a typical Chinese abattoir and color development as pH declined during rigor onset. A natural cubic spline model was used to model the pH/temperature decline for those carcasses which passed through pH 6.0. Six of the 97 carcasses that exhibited a high （-〉6.10） ultimate pH （pHu） （darkcutting） in the M. Iongissimus lumborum （LL） were sampled, along with the same numbers of normal pHu and intermediate pHu carcasses （5.40-5.79; 5.80-6.10, respectively）, to examine color development within 24 h postmortem. It was shown that 66.7% of the modeled carcasses were outside the ideal pH/temperature window with a temperature@pH6.0 lower than ideal, suggesting the need for acceleration of the pH decline. The stable and low a^＊, b^＊ and chroma values of high pHu beef within the first 12 h indicated dark-cutting beef might be detected earlier than expected.展开更多
文摘A total of 14 parts of beef cuts were used to determine the amino acid composition in drought-master beef. Droughtmaster beef is a cross breed tropical cattle with 50% Shorthorn and 50% Brahman cattle. The most abundant type of amino acid in droughtmaster beef was glutamic acid, followed by aspartic acid, lysine, leucine and arginine. The flank cut of beef was found to contain higher amount of total amino acids followed by top side and short rib cut of beef. The amino acid composition of droughtmaster beef indicates that beef is a good source of dietary protein for human.
基金the Sheep Cooperative Research Centre(CRC)for Sheep Industry Innovation,and associated organisations for funding and data collection support
文摘Changing markets and evolving consumer demand present new challenges for the beef and sheep industries. In response, the industry has been investing in innovations to deliver new products and management systems to consumers. One such innovation is the Meat Standards Australia（MSA） system. This system is a Total Quality Management System, aimed at delivering an eating quality guarantee to consumers, and through this adding value to the entire supply chain. At present, it is well developed for beef and still evolving for sheepmeat. MSA has identified Critical Control Points（CCPs） in the production, pre-slaughter, processing and value-adding aspects of the supply chain that impact on consumer palatability through the large-scale taste testing of meat by untrained consumers. These CCPs are used as either（1） mandatory criteria determining eligibility for grading, and（2） inputs in a model predicting the palatability of individual combinations of muscle and different cooking methods. Through the prediction of palatability, MSA increases consumer satisfaction and is used to provide assurance for branded products and new marketing innovations in Australia and internationally. This has added significant value to the Australian beef industry, with several retail examples demonstrating consumer willingness to pay more for premium quality beef and sheepmeat products based on the MSA grading scores. This price differential at retail allows the value of the carcass to be calculated based on the eating quality as well as the volume produced, thereby delivering a financial reward for farmers producing high quality carcasses. The continuous quality scale of MSA allows producers to realise the financial gain of incremental improvements in quality, as well as the precise economic weights associated with traits such as marbling, ossification score, or breed. The use of MSA in this fashion has underpinned a new and innovative supply chain where the pricing is transparent and allows producers to make informed decisions to modify both quality and yield traits. To date, the MSA system for beef has proved to be effective in predicting beef palatability not only in Australia but also in many other countries（France, Poland, Ireland, Northern Ireland, Japan, South Korea, New-Zealand, the USA and South Africa）. In Europe, results of the Pro Safe Beef and Pro Opti Beef projects as well as other national projects demonstrate the potential to develop an MSA-like international grading system for the supply chain in the EU, despite thediverse cultures and complex beef production systems within the member states. International testing in lamb has only just begun and preliminary results are discussed here.
基金supported by the Shandong Province Natural Science Fund,China(ZR2015CQ013)the earmarked fund for China Agriculture Research System(beef)(CARS-37)+2 种基金the General Financial Grant from the China Postdoctoral Science Foundation(2016M592229)the Special Fund for Innovation Team of Modern Agricultural Industrial Technology System in Shandong Province(SDAIT-09-09)the funds of Shandong“Double Tops”Program,China(SYL2017XTTD12)
文摘This study investigated the pH/temperature decline of beef carcasses in a typical Chinese abattoir and color development as pH declined during rigor onset. A natural cubic spline model was used to model the pH/temperature decline for those carcasses which passed through pH 6.0. Six of the 97 carcasses that exhibited a high （-〉6.10） ultimate pH （pHu） （darkcutting） in the M. Iongissimus lumborum （LL） were sampled, along with the same numbers of normal pHu and intermediate pHu carcasses （5.40-5.79; 5.80-6.10, respectively）, to examine color development within 24 h postmortem. It was shown that 66.7% of the modeled carcasses were outside the ideal pH/temperature window with a temperature@pH6.0 lower than ideal, suggesting the need for acceleration of the pH decline. The stable and low a^＊, b^＊ and chroma values of high pHu beef within the first 12 h indicated dark-cutting beef might be detected earlier than expected.
