Thompson John
Beef CRC for Cattle and Beef Quality, School of Rural Science and Agriculture, University of New England, Armidale, NSW 2351, Australia.
Meat Sci. 2002 Nov;62(3):295-308. doi: 10.1016/s0309-1740(02)00126-2.
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.
本文讨论了利用胴体分级方案来管理肉的嫩度，该方案运用了对影响牛肉适口性的那些因素进行全面质量管理的理念。名为澳大利亚肉类标准（MSA）的方案已从牛肉供应链的生产、宰前、加工和增值环节确定了关键控制点（CCP），并通过大规模消费者测试量化了它们的相对重要性。这些关键控制点已被用于从两个方面管理牛肉的适口性。首先，宰前和加工环节的关键控制点已被用作胴体分级的强制标准。其次，生产和加工环节的其他关键控制点已被纳入一个模型，以预测单个肌肉的适口性。本文回顾了生产环节（品种、生长路径和激素生长促进剂植入）、宰前和加工环节（pH/温度窗口、替代胴体悬挂方式、大理石花纹和成熟）中关键控制点的重要性证据，并展示了该模型预测特定肌肉×烹饪方法适口性的准确性。
