Benchmarking the eating quality of the UK beef industry using MSA consumer sensory protocols

Summary

​This project with the UK Agriculture and Horticulture Development Board (AHDB) implemented MSA protocols to evaluate 6 cuts derived from Achilles (AT) and Aitch Bone (TX) hung sides of 18 cattle slaughtered in Wales and aged 21 days post mortem.  The cattle included 9 young bulls, 6 heifers and 3 steers. The objective was to facilitate evaluation of UK consumers response across a comprehensive quality range and to provide some limited indication of individual cut x hang interactions.

UK consumers displayed high discrimination in segregating beef quality bands with 'Willingness to Pay' data also demonstrating substantial value differences in line with quality ratings. Clear eating quality differences were identified by consumers between cuts and hang methods. Niether EUROP muscle or yield scores were correlated with consumer assessment.

Consumer assessments indicated a wide quality range across two or more MSA based quality levels within each cut. The cut and hang ratings were similar to Australian findings other than a lower rump rating and greater aitch bone discount for tenderloin. The sex effects displayed a non-significant, increasing quality trend from bull to heifer to steer.

An effective prediction model for UK consumers and beef is plausible and supported by initial evaluation utilising existing MSA and related models.