age classification: quo vadis?
DESCRIPTION
Age classification: Quo vadis?. Phillip Strydom Agricultural Research Council Irene Tel: 072 4491012 [email protected]. SAFA Conference 18 March 2010 OR Tambo Conference Centre. Statement……. Meat industry leans heavily on profit (like any good industry) ….regarded as commodity…. - PowerPoint PPT PresentationTRANSCRIPT
Age classification: Quo vadis?
Phillip StrydomAgricultural Research CouncilIrene
Tel: 072 [email protected]
SAFA Conference18 March 2010OR Tambo Conference Centre
Statement…….
o Meat industry leans heavily on profit (like any good industry)
….regarded as commodity….….little emphasis on quality or
consumer satisfaction….
Argued…….
o We sell all our meat, so… ….our meat must be good….….consumers can not really distinguish…….consumers will buy if price is right…. …..quality compromises will go
unnoticed….
For large part of consumer spectrum this may be true, but….
In a recent consumer survey (not without shortcomings)?
o Rural and urbano Variation due to age,
diet and cooking method
Demographics little effect on appreciation of quality – international trend
Young consumers value quality more Frequent consumers value quality more SA consumers discriminate better between bad and fair,
and between good and very good – Ausies only between bad and fair
What has this to do with classification?
o Classification describes a product so that all parts of Classification describes a product so that all parts of industry could distinguish - and in the end the consumerindustry could distinguish - and in the end the consumer
o So…. Do we need classification Is our classification system
adequate If not ……the shortfalls The rest of the world A different angle Other technologies
A good system: the ideal!TOF’s
o Accurateo Simple to use and cheap?o Tamper proofo Repeatable and human erroro On line – day of slaughter +o Complete description – applicable
fatness and tenderness by age
Where it started.. (Schönfeldt, 1992)
1
2
3
4
5
6
7
8
Fillet Loin
steak
Rump Topside Silverside
Tender
Tough
O- incisor 2- incisors 8- incisors
Still on the right tract… (Crossley, 1994; Sensory scale 1-8)
1
2
3
4
5
6
7
8
Silverside square Loin (roast)
Tender
Tough
0- incisor 2- incisors 4- incisors 6- incisors 8- incisors
Collagen solubility (Crossley, 1994)
1
3
5
7
9
11
13
15
17
19
21
23
25
Silverside square Loin (roast)
% o
f to
tal
colla
gen
0- incisor 2- incisors 4- incisors 6- incisors 8- incisors
Not considered previously….Not considered previously….
Cooking Cooking proceduresprocedures
Breeding Breeding (genetics)(genetics) Weaning ageWeaning age Slaughter ageSlaughter ageSlaughter ageSlaughter age
Stress e.g. Stress e.g. feed withdrawal, feed withdrawal,
transport, climate etc.transport, climate etc.
Electrical stimulationElectrical stimulation time or nottime or not
Carcass temperatureCarcass temperaturepH/temperature ratiopH/temperature ratio
(Carcass size)(Carcass size)
Ageing/Ageing/maturationmaturation Freezing or notFreezing or not
Slaughter Slaughter processprocess
Feed Feed regimeregime
//growth stim.growth stim.
Age and production system: loin
(all stimulated, only implanted) (2009; unpublished)
1
2
3
4
5
6
7
8
Tenderness Residue
Age groups
Ove
rall
tend
ern
ess
(1-8)
A Feedlot
A Pasture
AB Feedlot
AB Pasture
B Pasture
Not considered previously….Not considered previously….
Cooking Cooking proceduresprocedures
Breeding Breeding (genetics)(genetics) Weaning ageWeaning age Slaughter ageSlaughter ageSlaughter ageSlaughter age
Stress e.g. Stress e.g. feed withdrawal, feed withdrawal,
transport, climate etc.transport, climate etc.
Electrical stimulationElectrical stimulation time or nottime or not
Carcass temperatureCarcass temperaturepH/temperature ratiopH/temperature ratio
(Carcass size)(Carcass size)
Ageing/Ageing/maturationmaturation Freezing or notFreezing or not
Slaughter Slaughter processprocess
Feed Feed regimeregime
//growth stim.growth stim.
Age, variation in abattoir practice (rigor mortis) - loin
2
3
4
5
6
7
8
A-Pas
ture
A-Fee
dlot
AB-Pa
stur
e
AB-Fe
edlot
B4-P
astu
re
B6-P
astu
re
C-Pa
stur
e
Ove
rall
tend
erne
ss (
1-8)
No stimulation Stimulation
Highest and lowest – non stimulated - loin
2
3
4
5
6
7
8
A-Pas
ture
A-Fee
dlot
AB-Pa
stur
e
AB-Fe
edlot
B4-P
astu
re
B6-P
astu
re
C-Pa
stur
e
Ove
rall t
ender
ness
(1-
8)
Lowest Highest
Highest and lowest –stimulated - loin
24
68
A-Pas
ture
A-Fee
dlot
AB-Pa
stur
e
AB-Fe
edlot
B4-P
astu
re
B6-P
astu
re
C-Pa
stur
e
Ove
rall t
ender
ness
(1-
8)
Lowest Highest
Not considered previously….Not considered previously….
Cooking Cooking proceduresprocedures
Breeding Breeding (genetics)(genetics) Weaning ageWeaning age Slaughter ageSlaughter ageSlaughter ageSlaughter age
Stress e.g. Stress e.g. feed withdrawal, feed withdrawal,
transport, climate etc.transport, climate etc.
Electrical stimulationElectrical stimulation time or nottime or not
Carcass temperatureCarcass temperaturepH/temperature ratiopH/temperature ratio
(Carcass size)(Carcass size)
Ageing/Ageing/maturationmaturation Freezing or notFreezing or not
Slaughter Slaughter processprocess
Feed Feed regimeregime
//growth stim.growth stim.
ZilpaterolZilpaterol, stimulation and aging: Loin
2
3
4
5
6
7
8
NES
3D
ES 3
D
NES
14D
ES 14
D
Tough
(Shear force)
Tender
Control Zilpaterol
Worst scenario Best Scenario
ZilpaterolZilpaterol, stimulation, age and aging: Loin
1
2
3
4
5
6
7
8
NES 3d ES 3d . NES 10d ES 10d
Tou
gh
Ten
der
AB pasture Zil A
ZilpaterolZilpaterol, stimulation, age and aging: Silverside
1
2
3
4
5
6
7
8
NES 3d ES 3d . NES 10d ES 10d
Tou
gh
T
ende
r
AB Zil A
Where are we?
o Classification describes a product so that all parts of Classification describes a product so that all parts of industry could distinguish - and in the end the consumerindustry could distinguish - and in the end the consumer
o So…. Do we need classification Is our classification system
adequate If not ……the shortfalls The rest of the world A different angle Other technologies
Where are we?
o Classification describes a product so that all parts of Classification describes a product so that all parts of industry could distinguish - and in the end the consumerindustry could distinguish - and in the end the consumer
o So…. Do we need classification Is our classification system
adequate If not ……the shortfalls The rest of the world A different angle Other technologies
USDA grading – quality grade
o Eight grades – prime to canner
o Consider firmness and marbling in relation
to maturity defined as ossification, colour
and grain of muscle
o Bone maturity – size, shape and
ossification
USDA grading – quality grade
o Younger grain fed cattle (maturity A: 9-30 months)Good predictor of juiciness and flavourGood predictor of tenderness for mid
cuts – roast, broil etc.Poorer for end cuts – moist heat
Irony…..
o No significant relationship between sensory tenderness and maturity score (colour and bone) , fatness, marbling, weight or dentition
Prof Gary Smith
“Although USDA grading exist 84 years, most Brands use PACCP or TQM’s for quality assurance”
Closest to that:Meat Standards Australia
Cuts based
A good system: the ideal!
Accurate – apart from Brahman –hump size
x Simple, practical to use and cheap?x Tamper proof/honestyRepeatable and human error? On line – day of slaughter +Broad description – applicable
Where are we?
o Classification describes a product so that all parts of Classification describes a product so that all parts of industry could distinguish - and in the end the consumerindustry could distinguish - and in the end the consumer
o So…. Do we need classification Is our classification system
adequate If not ……the shortfalls The rest of the world A different angle Other technologies
Pasture Grain
Different products
o Tenderness – cut and cooking
o Flavour/taste – personal preference
Skatoles, FA, Mailard
o (Emotional, nutrient value)
Grain and grass: separate systems
o Age
o What about grain
supplement, HGP
o Use of HGP type and
beta agonist – trust?
For both – mostly for loin, fillet and rump;
o Breed – problematic
o Stress – pH?
o Stimulation/chilling
Knowledge
o Suspension method
–n/a
o Aging – out of scope
What has this to do with classification?
o Classification describes a product so that all parts of Classification describes a product so that all parts of industry could distinguish - and in the end the consumerindustry could distinguish - and in the end the consumer
o So…. Do we need classification Is our classification system
adequate If not ……the shortfalls The rest of the world A different angle Other technologies
o Various attempts…..
Proteomics
Classification: Probably more questions than answers
Dangerous grounds !!!
To summarize ….
1. Age classification specify/describe age like fat code describe fatness• Accuracy to predict is limited by other …
often overriding effects • Efficiency to limit variation is questionable
2. It probably describes or class types of carcasses into categories
3. The pricing system needs attention – science can proof a lot but not dictate price formation
To summarize ….
4. Also to consider colour of fat and meat and flavour• Flavour is a personal experience• Colour is unfluenced by numerous factors
but also age• Yellow fat – relevant but a continuum
Drie steaks
“Portehouse steak”Prys, ouderdom en kwaliteit
5.8
6.8
4.0
0
1
2
3
4
5
6
7
8
9
10
Kontrole A Lazy aged A Country reared
B
Taai
Sag
RetailFood service
R88/kg
R 101/kg
R 70/kg
“Portehouse steak”Price, age and tenderness
6.8
4.2
6.1
2.9
0
1
2
3
4
5
6
7
8
9
10
Kontrole A Lazy aged
A
Certified
Angus
Country
reared AB
Tough
Tender
RetailFood service
Age and cooking method on consumer acceptance (all stimulated and aged 5 days) 2009 (unpublished)
0
1020
30
40
5060
70
80
Loin grill Loin slow
cook
Chuck
shoulder-
grill
Chuck
shoulder
slow cook
MQ
4 s
core
Feedlot A
Pasture AB,B