| Managing meat tenderness. | |
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MedLine Citation:
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PMID: 22061606 Owner: NLM Status: In-Data-Review |
Abstract/OtherAbstract:
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This paper discusses the management of meat tenderness using a carcass grading scheme which utilizes the concept of total quality management of those factors which impact on beef palatability. The scheme called Meat Standards Australia (MSA) has identified the Critical Control Points (CCPs) from the production, pre-slaughter, processing and value adding sectors of the beef supply chain and quantified their relative importance using large-scale consumer testing. These CCPs have been used to manage beef palatability in two ways. Firstly, CCPs from the pre-slaughter and processing sectors have been used as mandatory criteria for carcasses to be graded. Secondly, other CCPs from the production and processing sectors have been incorporated into a model to predict palatability for individual muscles. The evidence for the importance of CCPs from the production (breed, growth path and HGP implants), pre-slaughter and processing (pH/temperature window, alternative carcass suspension, marbling and ageing) sectors are reviewed and the accuracy of the model to predict palatability for specific muscle×cooking techniques is presented. |
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Authors:
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John Thompson |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: Meat science Volume: 62 ISSN: 0309-1740 ISO Abbreviation: Meat Sci. Publication Date: 2002 Nov |
Date Detail:
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Created Date: 2011-11-08 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 101160862 Medline TA: Meat Sci Country: England |
Other Details:
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Languages: eng Pagination: 295-308 Citation Subset: - |
Affiliation:
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Beef CRC for Cattle and Beef Quality, School of Rural Science and Agriculture, University of New England, Armidale, NSW 2351, Australia. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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