Preliminary Trial of a New Beef Carcass Grading System in Argentina

S. Iezzi; J. Sallovitz; P. Purslow

Preliminary Trial of a New Beef Carcass Grading System in Argentina

In: 63rd International Congress of Meat Science and Technology

Authors:

S. Iezzi

S. Iezzi ¹Department of Food Technology, Faculty of Veterinary, Tandil, Argentina

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J. Sallovitz

J. Sallovitz ²Comisión de Investigaciones Científicas de la Prov. de Buenos Aires; siezzi@vet.unicen.edu.ar

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, and

P. Purslow

P. Purslow ¹Department of Food Technology, Faculty of Veterinary, Tandil, Argentina

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Type:: Chapter

Pages:: 121–122

DOI:: https://doi.org/10.3920/9789086868605_043

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Variability in meat quality is an important factor deterring consumers from buying meat again from the same source. A reduction in variability and improvement in quality therefore have great economic impact in both national and international markets. In Argentina, there is a move to assess grading systems that better assess meat quality than the existing system. In the present work, 190 bovine carcasses from a known source were classified at a commercial abattoir. Evaluation included meat and fat colour, rib eye area and marbling. Conformation (meat-bone ratio), fat level (meat-fat ratio), dorsal fat thickness, carcass pH and temperature after 24 h of maturation were also determined. Six parameters correlated significantly with objective measures of tenderness. The grading system can be used to improve beef production since it allows prediction of consumer acceptability and can add value to the national bovine beef production.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Preliminary Trial of a New Beef Carcass Grading System in Argentina

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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