Swiss beef meat tenderness improvement in the period 2009–2023

IF 6.1 1区 农林科学 Q1 Agricultural and Biological Sciences
Paolo Silacci , Blaise Perrey , Christophe Joye , Jonas Inderbitzin , Sylvain Lerch
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引用次数: 0

Abstract

This study reports results from monitoring the time trend of beef meat tenderness in the Swiss market to address consumer satisfaction and quality optimization. The survey, conducted through four campaigns performed from 2009 to 2023, evaluated the instrumental and sensory characteristics of beef tenderness. Sirloin, tenderloin, rump, and rump cover samples were collected from various Swiss cities and analyzed for shear force values and sensory attributes. The results highlight the overall good quality of beef and a marked improvement in meat tenderness throughout the study period, with the percentage of tender samples increasing from 77.7 % (2009) to 90.7 % (2023). Multiple factors may have contributed to maintain this high quality, including a long aging time. These findings support the Swiss beef industry's efforts to maintain high-quality standards and enhance consumer trust.
2009-2023年期间瑞士牛肉嫩度的改善
本研究报告了监测瑞士市场牛肉嫩度的时间趋势的结果,以解决消费者满意度和质量优化问题。这项调查从2009年到2023年进行了四次,评估了牛肉嫩度的仪器和感官特征。从瑞士各个城市收集了牛里脊、里脊、臀肉和臀盖样品,分析了剪切力值和感官属性。结果表明,在整个研究期间,牛肉的整体质量良好,肉的嫩度显著提高,嫩度样品的百分比从77.7%(2009年)增加到90.7%(2023年)。多种因素可能有助于保持这种高品质,包括长时间的老化。这些发现支持了瑞士牛肉行业保持高质量标准和增强消费者信任的努力。
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来源期刊
Meat Science
Meat Science 工程技术-食品科技
CiteScore
12.60
自引率
9.90%
发文量
282
审稿时长
60 days
期刊介绍: The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.
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