L.EQT.1903 - Wagyu Beef Eating Quality and MENA Sensory Testing
Did you know cut and carcase characteristics prove more reliable predictors of eating quality than Wagyu breed content, which displayed inconsistent effects on intrinsic traits, which meant there was no change to the MSA prediction model?
| Project start date: | 29 November 2019 |
| Project end date: | 14 March 2023 |
| Publication date: | 01 November 2023 |
| Project status: | Completed |
| Livestock species: | Grain-fed Cattle |
| Relevant regions: | National |
|
Download Report
(2.2 MB)
|
|
Summary
The Australian Wagyu cattle breed has dominated premium international markets over recent decades. However, within the Meat Standards Australia (MSA) eating quality grading system there is currently no adjustment for the Wagyu breed as differences in eating quality are explained through variables existing in the model. There is a perceived assumption of a benefit of Wagyu cattle over and above other cattle breeds which is not explained by the current MSA model predictions. This study aimed to evaluate the potential effect of Wagyu breed content on eating quality, when carcases were selected in a case-control fashion based on marbling.
Objectives
The objectives of the project were to:
1) Determine if there is a ‘Wagyu effect’ on eating quality that is over and above the current MSA model prediction utilising long fed (≥200 DOF – cohort 1, ≥300 DOF – cohorts 2 and 3) high content crossbred Wagyu, purebred Wagyu (unregistered) and Wagyu and Angus F1 animals.
2) In the event of the identification of an effect, to quantify this based on tenderness, juiciness, flavour and overall liking.
3) Conduct a subset of consumer sensory testing in the Middle East to expand knowledge of international consumers for high value Australian product.
Key findings
The results suggest that there are inconsistent effects of increasing the Wagyu breed content on different intrinsic eating quality parameters, which change with cook type and across cuts. The differences in eating quality are explained to a greater extent by cut and carcase characteristics already in the MSA model. Further work is required to substantiate if there is any consistent breed effect. However, given the results of this project showing both positive and negative outcomes for cohorts of animals with varying Wagyu content, and following review from the MSA Pathways committee, it has been recommended that no change is made to the MSA eating quality prediction model.
Overall, Middle East consumers are very similar to Australian consumers and identify similar differences between breeds within a cut for all sensory traits.
Benefits to industry
It is recommended from this research project that no adjustments to the current MSA model are necessary for Wagyu or Wagyu content. The data generated by this project will be utilised to improve the accuracy of prediction for many cut x cook combinations from highly marbled carcases.
This project has also helped the Australian beef industry understand the preferences of MENA consumers of premium quality beef.
MLA action
The outcomes of this project will be presented in the MSA Annual Outcomes Report 2022–2023.
Future research
Future research could concentrate on understanding the effect of marbling fineness and distribution, the impact of Bos indicus content and hump height in Wagyu and Wagyu cross cattle plus gain a greater understanding of the effect of fatty acid profiles on eating quality.
|
For more information Contact Project Manager: Nathalie Lalaurie |
