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Consumer responses to beef of different fatness levels and the effect of electrical stimulation

Published online by Cambridge University Press:  22 November 2017

G L Cook ,
L E Hardham ,
A W Dilworth  and
G Harrington
G L Cook
Affiliation:
Meat and Livestock Commission, PO Box 44, Queensway House, Bletchley, Milton Keynes, MK2 2EF
L E Hardham
Affiliation:
Meat and Livestock Commission, PO Box 44, Queensway House, Bletchley, Milton Keynes, MK2 2EF
A W Dilworth
Affiliation:
Meat and Livestock Commission, PO Box 44, Queensway House, Bletchley, Milton Keynes, MK2 2EF
G Harrington
Affiliation:
Meat and Livestock Commission, PO Box 44, Queensway House, Bletchley, Milton Keynes, MK2 2EF
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Extract

Several expert committees have recommended reductions in intake of saturated fat for health reasons and in Britain this advice has been accepted by Government. There will be increasingly more fat-conscious consumers demanding leaner meat and in order to supply this demand retailers will select leaner carcasses and adopt new cutting methods. The trend within the beef industry is towards leaner cattle, coupled with increased production rates in abattoirs. This has led to concern about possible damage to eating quality.

A trial was carried out to investigate the eating quality of lean beef cuts produced from leaner animals or by more severe trimming and to investigate the possible compensatory effects of electrical stimulation on quick chilling.

At each of 20 abattoirs, 12 steers were selected and slaughtered together. Four were Hereford x Friesian, four were Continental x Suckler and four were Friesian/Holstein.

Type
Research Article
Information
Proceedings of the British Society of Animal Production (1972) , Volume 1986 , March 1986 , pp. 86
Copyright
Copyright © The British Society of Animal Production 1986

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