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Opportunities for predicting and manipulating beef quality

机译：预测和操纵牛肉质量的机会

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摘要

Meat quality is a complex concept and can be defined as the characteristics of meat which satisfy consumers and citizens. The quality concept can be divided into intrinsic quality traits (which are the characteristics of the product itself) and extrinsic quality traits (which are more or less associated to the product for instance the price, a major determinant of purchase, or any brand or quality label). Quality can also be generic for the mass market or specific for niche markets. The relative importance of the different quality traits varies with human culture and time with a general trend of an increasing contribution of healthiness, safety and extrinsic quality traits. This review underlines the need for the development of methods to interpret and aggregate measures under specific rules to be defined in order to produce an overall assessment of beef quality. Such methods can be inferred for example from genomic results or data related to muscle biochemistry to better predict tenderness or flavor. A more global assurance quality scheme (the Meat Standards Australia System) based on the aggregation of sensory quality traits has been developed in Australia to ensure palatability to consumers. We speculated that the combination of indices related to sensory and nutritional quality, social and environmental considerations (carbon footprint, animal welfare, biodiversity of pasture, rural development, etc.) and economic efficiency (incomes of farmers and of others players along the supply chain, etc.) will provide objective assessment of the overall quality of beef (i.e. incorporating an all encompassing approach) not only for the mass market but also to support official quality labels of niche markets which are so far mainly associated with the geographical origins of the products.
机译：肉品质是一个复杂的概念，可以定义为满足消费者和市民需求的肉的特征。质量概念可以分为内在质量特征（即产品本身的特征）和外在质量特征（与产品或多或少相关联，例如价格，购买的主要决定因素或任何品牌或质量）标签）。质量对于大众市场也可以是通用的，对于利基市场也可以是特定的。不同品质特征的相对重要性随人类文化和时间的变化而变化，总体趋势是健康，安全和外部品质特征的贡献增加。这次审查强调需要开发一种方法来解释和汇总要定义的特定规则下的措施，以便对牛肉质量进行全面评估。这样的方法可以例如从基因组结果或与肌肉生物化学有关的数据推断出，以更好地预测嫩度或风味。澳大利亚已经建立了一种基于感官质量特征综合的更具全球性的保证质量计划（澳大利亚肉类标准系统），以确保对消费者的适口性。我们推测，与感官和营养质量，社会和环境因素（碳足迹，动物福利，牧场的生物多样性，农村发展等）和经济效率（农民以及供应链中其他参与者的收益）相关的指标相结合等），不仅可以为大众市场提供客观的牛肉整体质量评估（即采用全包方法），而且还可以为利基市场的官方质量标签提供支持，到目前为止，这些标签主要与牛肉的地理来源相关产品。

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  • 来源
    《Meat Science》 |2012年第3期|p.197-209|共13页
  • 作者

    Jean-Franqois Hocquette; Raphaelle Botreau; Brigitte Picard; Alain Jacquet; David W. Pethick; Nigel D. Scollan;

  • 作者单位

    INRA, UR1213, Unite de Recherches sur les Herbivores, Theix, 63122 Saint-Genes-Champanelle, France;

    INRA, UR1213, Unite de Recherches sur les Herbivores, Theix, 63122 Saint-Genes-Champanelle, France;

    INRA, UR1213, Unite de Recherches sur les Herbivores, Theix, 63122 Saint-Genes-Champanelle, France;

    INRA, UR1213, Unite de Recherches sur les Herbivores, Theix, 63122 Saint-Genes-Champanelle, France;

    Murdoch University, Murdoch. WA 6150, Australia;

    Institute of Biological, Environmental and Rural Sciences, Aberystwyth University, Wales SY23 3EB, UK;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    beef; assurance quality scheme; quality signs; niche markets;

    机译：牛肉;保证质量计划;质量标志;利基市场;

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