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Meat Standards Australia and Wagyu eating quality John Thompson Adjunct/Prof Meat Science UNE, Armidale. Summary. The MSA grading scheme How does marbling impact on sensory? How does marbling develop in the carcass? The MSA Wagyu data

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  1. Meat Standards Australia and Wagyueating qualityJohn ThompsonAdjunct/Prof Meat ScienceUNE, Armidale

  2. Summary • The MSA grading scheme • How does marbling impact on sensory? • How does marbling develop in the carcass? • The MSA Wagyu data • How well does the MSA model predict palatability in Wagyus?

  3. The MSA grading scheme • Meat Standards Australia (MSA) is a cuts based grading scheme underpinned by consumer taste panels • Based on PACCP (Palatability Analysis of Critical Control Points) • MSA provides a predicted eating quality for individual cuts using • Production (Breed, HGP status, Sex, Saleyards) • Processing (Hang, pH/temp, HSCW, Ossification, Marbling, Ribfat, Ultimate pH) • Value adding traits (Ageing, Cooking method) • Plus thresholds for meat colour, pHu and ribfat • No mixing, good animal welfare guidelines

  4. MSA Consumer Testing

  5. How to create a single palatability score Tenderness X 0.3 Juiciness X 0.1 Like Flavour X 0.3 Overall Liking X 0.3 MQ4

  6. Cooking Method MSA cuts based model to predict palatability Inputs Palatability Grade Cuts

  7. How does marbling impact on sensory? Tenderness • Relationship between marbling and tenderness is low and variable • Marbling accounts for 10 - 15% of variation in tenderness • Shackelford et al (1994) 1602 carcasses • Wheeler et al (1994) 1337 carcasses • Thompson (2004) 3613 carcasses

  8. How does marbling impact on sensory? Tenderness • Dilution of myofibre structure • Low density fat dilutes higher density denatured protein • Dilution of connective tissue structure • IM fat is laid down in the peri-vascular cells

  9. How does marbling impact on sensory? Juiciness • Lubrication • IM fat stimulates salivation • High IM fat will give a sustained impression of juiciness

  10. How does marbling impact on sensory? Flavour • Lean muscle has a meat flavour which is similar across most species • Species flavour components held in the fat • Highly marbled meat absorbs the flavour components and gives sustained release in the mouth Low fat – fast release, not sustained Intensity perceived Full fat – slow release, sustained delivery Time of chewing

  11. How does marbling impact on sensory? • 1% increase in IM Fat% resulted in a 1 unit increase in palatability score • Same slope in 3 muscles Striploin MQ4 score Blade Topside IM Fat %

  12. How does marbling develop? Classical longitudinal growth study Early Fattening Res fed 1.7% Conc Finishing Both treatments Both fed Ad libitum Conc Growing Res fed 1.5% Conc Live weight 6 12 18 30 Age (months)

  13. Carcass jointing LD thorax Chuck Tenderloin LD lumber Rump Sirloinbutt Hindshin Foreshin Brisket Rib

  14. Carcass jointing Each joint dissected into • Subcutaneous fat • Intermuscular fat • Muscle • Bone • Each dissected component • Chemical fat • Water • Ash • Protein Provided a complete profile of how fat develops in the carcass tissues

  15. Live weight growth

  16. The effect of restricted feeding on carcass composition Stage 1 Stage 2 Stage 3 Fat

  17. The effect of restricted feeding on IM Fat% Stage 1 Stage 2 Stage 3

  18. high impetus average impetus low impetus Growth pattern for IM fat relative to total IM fat LD thorax b=1.12 Chuck b=1.15 LD lumber b=1.05 Fillet b=0.93 Rump b=0.92 Sirloinbutt b=1.03 Hindshin b=1.16 Foreshin b=1.06 Brisket b=1.01 Rib b=0.82

  19. The MSA Wagyu sensory data • A total of 3255 samples sensory tested in BLUE database • 1217 striploin samples • Different consumer groups • Aust consumers judged by Aust meat • Japanese consumers judging Aust meat • Japanese consumers judging Japanese meat • Korean consumers judging Korean meat • US consumer judging Australian meat • Different cooking methods • GRL • SSB • YAK

  20. The MSA Wagyu data • The Wagyu effect for the Striploin was analysed after adjusting for • Position • Bosindicuseffect • HGP • Hot carcass weight • Ossification • Ribfat • pHu • Days aged (curvilinear) • Marbling (curvilinear) • Consumer/cooking group • Wagyu effect • ` Sensible results Japanese consumers scored samples ca. 6 MQ4 units lower than Australian consumer GRL ca. 3 MQ4 units lower than SSB and YAK Wagyu effect was largely accounted for by higher marbling

  21. The relationship between palatability and marbling in the MSA model 100% Wagyu+6 MQ4 75% Wagyu-2 MQ4 87.5% Wagyu-4 MQ4 50% Wagyu0 MQ4

  22. The relationship between palatability and %Wagyu in the MSA model

  23. Is there a Wagyu effect? • Maybe a 100% Wagyu effect, (confounded by these striploins being tasted by Japanese consumers) • Is there a penalty for crossbred Wagyu? • Some suggestion for 87.5 and 75%. Not for 50% • Do all the cuts act the same? • Need to test more Wagyu samples • Australian Wagyus (cross and purebreds) • A number of different cuts (STR045, OUT005, OYS036 etc) • Tasted by • Australian consumers • Japanese consumers

  24. Conclusion • The MSA Pathways Committee recommended that at this stage a Waygu effect not be included in the MSA model • Most of the Wagyu effect was accounted for by the higher marbling score of the Wagyu samples • Need to test cuts from cross and purebred Wagyu in Australia and Japan to resolve the issue

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