Systems of beef classification and its quality
Journal Title: Zeszyty Naukowe Szkoły Głównej Gospodarstwa Wiejskiego w Warszawie Problemy Rolnictwa Światowego - Year 2012, Vol 27, Issue 1
Abstract
The aim of the article was to present systems of beef classification in context of earnings from production of beef of high and repeatable quality, on the basis of the literature data of beef carcasses classification systems in the world and possibilities of beef quality prediction in the systems. The (S)EUROP system of the European Union, that is applied in Poland was presented. It regards only conformation class and fatness, so it does not give possibility to predict precisely beef quality. In Australia it is observed, that in sensory evaluation of beef quality, tenderness is responsible for 40% of general quality. Content of intramuscular fat (marbling) is the factor influencing not only tenderness, but also taste and juiciness. So, other presented systems of classification – from USA, Japan and Australia are taking into account also marbling level, that results in better possibilities of beef sensory quality prediction. Consumers may pay more to buy beef characterized by specified quality class if it is guaranteed.
Authors and Affiliations
Małgorzata Konarska, Guzek Dominika, Dominika Głąbska, Agnieszka Wierzbicka
Keywords
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Systems of beef classification and its quality
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