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The eating quality of Scottish beef – a whole chain approach

Published online by Cambridge University Press:  23 November 2017

R. I. Richardson ,
S. A. Edwards ,
A. Hunter ,
G. R. Nute ,
G. Simm  and
J. Vipond
R. I. Richardson*
Affiliation:
Division of Farm Animal Science, University of Bristol, Langford, Bristol BS40 5DU, U.K.
S. A. Edwards
Affiliation:
School of Agriculture, Food and Rural Development, University of Newcastle upon Tyne, NE1 7RU, U.K.
A. Hunter
Affiliation:
BioSS
G. R. Nute
Affiliation:
Division of Farm Animal Science, University of Bristol, Langford, Bristol BS40 5DU, U.K.
G. Simm
Affiliation:
Animal Breeding and Genetics Department, Bush Estate Penicuik, EH26 0PH, U.K.
J. Vipond
Affiliation:
Animal Breeding and Genetics Department, Bush Estate Penicuik, EH26 0PH, U.K.
*
Email: [email protected]
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Extract

There are many studies that show that breed, gender, age and feeding regime influence animal growth rate, meat yield and composition. These factors, together with slaughter and post-slaughter conditions, are thought to influence tenderness and flavour attributes of meat (Thompson, 2002)). Low variability is highly desirable and processes such as ‘A blueprint for improved consistent quality beef’ (MLC, 1999) in the UK has attempted to improve the level and consistency of beef eating quality. This project was designed to test a package of best-practice techniques, both on-farm and in-abattoir, on the eating quality of Scottish beef as assessed by a trained sensory panel and a recruited take-home panel.

Type
Theatre Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2005 , 2005 , pp. 56
Copyright
Copyright © The British Society of Animal Science 2005

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References

Thompson, J. 2002. Managing meat tenderness. Meat Science, 62, 295–308.Google Scholar
MLC. 1991. A blueprint for improved consistent quality beef. Milton Keynes, UK. Meat and Livestock Commission.Google Scholar