October 16, 2024

 

European researchers explore potential of adopting Australian meat standards in EU carcase grading

European meat science researchers have identified potential benefits in integrating Australia's Meat Standards Australia (MSA) model into the European carcase grading system, Beef Central reported.

 

The study compared the MSA model with Europe's current EUROP grading system and highlighted areas where the latter could be enhanced, particularly in terms of sensory properties and consumer satisfaction.

 

The researchers, from Italy and France, found that the EUROP system lacks a comprehensive evaluation of intramuscular fat, a key factor in meat quality. They noted that the EUROP grading system considers only a limited number of indicators, underscoring the need for a re-evaluation to better align with consumer preferences and improve beef eating quality.

 

The research was conducted by scientists from Italy's University of Padova and Associazione Zootecnica Veneta, along with France's leading food research agency, INRAE. The study drew on over 30 years of Australian MSA research, including work by prominent experts such as Rod Polkinghorne, Sarah Bonny, Alan Gee, Peter McGilchrist, John Thompson, and Roger Watson.

 

The European researchers were examining the feasibility of adopting elements of the MSA model to enhance the European beef industry. Their findings were published in the peer-reviewed journal Meat Science.

 

In their study, the researchers noted that the EUROP grading system prioritises yield and quantitative traits such as carcase conformation and fat coverage, while European beef breeding programs traditionally focus on muscling, growth rate, and carcase weight. In contrast, the Australian MSA model considers factors like ossification, marbling, and ultimate pH, which are critical to beef eating quality.

 

The study involved the analysis of data from 3,204 Charolais, Limousin, and crossbred young bulls and heifers in the Italian beef production system between 2021 and 2022. The beef was assessed by two experts: one trained and accredited by MSA, and another accredited to EUROP grading specifications.

 

French and Italian production systems were included in the study due to the supply chain links between the two countries. Italian beef production typically involves young bulls and heifers imported from France, while French beef production is largely focused on cull cows and calves for export.

 

The researchers found no significant correlation between MSA traits and EUROP grading scores, but they observed that the MSA model was sensitive to factors such as sex, age, and seasonality.

 

They highlighted that the MSA system provides a more comprehensive assessment of beef palatability, considering both pre- and post-slaughter characteristics. The MSA grading scheme offers a practical and effective means of communicating beef quality to consumers through a clear and simple grading system.

 

Additionally, the MSA system has developed an index that can be used to benchmark and track beef eating quality trends at regional, state, or national levels.

 

The study's results suggest that the MSA grading scheme could bring significant benefits to the European beef industry. The researchers concluded that the adoption of MSA in Europe could improve consumer satisfaction and add value to the entire beef supply chain.

 

-      Beef Central