Age classification: Quo vadis?

Phillip StrydomAgricultural Research CouncilIrene

Tel: 072 4491012pstrydom@arc.agric.za

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