Age classification: Quo vadis?

1. Age classification: Quo vadis? Phillip Strydom Agricultural Research Council Irene Tel: 072 4491012 pstrydom@arc.agric.za SAFA Conference 18 March 2010 OR Tambo Conference Centre

2. Statement……. • Meat industry leans heavily on profit (like any good industry) • ….regarded as commodity…. • ….little emphasis on quality or consumer satisfaction….

3. Argued……. • 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….

4. In a recent consumer survey(not without shortcomings)? • Rural and urban • 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

5. What has this to do with classification? • Classification describes a product so that all parts of industry could distinguish - and in the end the consumer • So…. • Do we need classification • Is our classification system adequate • If not ……the shortfalls • The rest of the world • A different angle • Other technologies

6. A good system: the ideal!TOF’s • Accurate • Simple to use and cheap? • Tamper proof • Repeatable and human error • On line – day of slaughter + • Complete description – applicable • fatness and tenderness by age

7. Where it started.. (Schönfeldt, 1992)

8. Still on the right tract…(Crossley, 1994; Sensory scale 1-8)

9. Collagen solubility (Crossley, 1994)

10. Breeding (genetics) Slaughter age Feed regime /growth stim. Weaning age Slaughter process Electrical stimulation time or not Stress e.g. feed withdrawal, transport, climate etc. Carcass temperature pH/temperature ratio (Carcass size) Ageing/ maturation Freezing or not Not considered previously…. Cooking procedures

11. Age and production system: loin(all stimulated, only implanted)(2009; unpublished)

12. Breeding (genetics) Slaughter age Feed regime /growth stim. Weaning age Slaughter process Electrical stimulation time or not Stress e.g. feed withdrawal, transport, climate etc. Carcass temperature pH/temperature ratio (Carcass size) Ageing/ maturation Freezing or not Not considered previously…. Cooking procedures

13. Age, variation in abattoir practice (rigor mortis) - loin

14. Highest and lowest – non stimulated - loin

15. Highest and lowest –stimulated - loin

16. Breeding (genetics) Slaughter age Feed regime /growth stim. Weaning age Slaughter process Electrical stimulation time or not Stress e.g. feed withdrawal, transport, climate etc. Carcass temperature pH/temperature ratio (Carcass size) Ageing/ maturation Freezing or not Not considered previously…. Cooking procedures

17. Zilpaterol, stimulation and aging: Loin Worst scenario Best Scenario

18. Zilpaterol, stimulation, age and aging: Loin

19. Zilpaterol, stimulation, age and aging: Silverside

20. Where are we? • Classification describes a product so that all parts of industry could distinguish - and in the end the consumer • So…. • Do we need classification • Is our classification system adequate • If not ……the shortfalls • The rest of the world • A different angle • Other technologies

21. Where are we? • Classification describes a product so that all parts of industry could distinguish - and in the end the consumer • So…. • Do we need classification • Is our classification system adequate • If not ……the shortfalls • The rest of the world • A different angle • Other technologies

22. USDA grading – quality grade • Eight grades – prime to canner • Consider firmness and marbling in relation to maturity defined as ossification, colour and grain of muscle • Bone maturity – size, shape and ossification

23. USDA grading – quality grade • Younger grain fed cattle (maturity A: 9-30 months) • Good predictor of juiciness and flavour • Good predictor of tenderness for mid cuts – roast, broil etc. • Poorer for end cuts – moist heat

24. Irony….. • No significant relationship between sensory tenderness and maturity score (colour and bone) , fatness, marbling, weight or dentition

25. Prof Gary Smith “Although USDA grading exist 84 years, most Brands use PACCP or TQM’s for quality assurance”

26. Closest to that:Meat Standards AustraliaCuts based

27. A good system: the ideal! • Accurate – apart from Brahman –hump size • Simple, practical to use and cheap? • Tamper proof/honesty • Repeatable and human error • On line – day of slaughter + • Broad description – applicable

28. Where are we? • Classification describes a product so that all parts of industry could distinguish - and in the end the consumer • So…. • Do we need classification • Is our classification system adequate • If not ……the shortfalls • The rest of the world • A different angle • Other technologies

29. Different products • Tenderness – cut and cooking • Flavour/taste – personal preference • Skatoles, FA, Mailard • (Emotional, nutrient value) Grain Pasture

30. Grain and grass: separate systems • Age • What about grain supplement, HGP • Use of HGP type and beta agonist – trust?

31. For both – mostly for loin, fillet and rump; • Breed – problematic • Stress – pH? • Stimulation/chilling • Knowledge • Suspension method –n/a • Aging – out of scope

32. What has this to do with classification? • Classification describes a product so that all parts of industry could distinguish - and in the end the consumer • So…. • Do we need classification • Is our classification system adequate • If not ……the shortfalls • The rest of the world • A different angle • Other technologies • Various attempts…..

33. Proteomics

34. Classification: Probably more questions than answers Dangerous grounds !!!

35. To summarize …. • 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 • It probably describes or class types of carcasses into categories • The pricing system needs attention – science can proof a lot but not dictate price formation

36. To summarize …. • 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

37. Drie steaks

38. “Portehouse steak”Prys, ouderdom en kwaliteit R88/kg R 70/kg R 101/kg Retail Food service

39. “Portehouse steak”Price, age and tenderness Retail Food service

40. Age and cooking method on consumer acceptance (all stimulated and aged 5 days) 2009 (unpublished)