INRA, UR1213, Unité de Recherches sur les Herbivores, Theix, 63122 Saint-Genès-Champanelle, France.
Meat Sci. 2012 Nov;92(3):197-209. doi: 10.1016/j.meatsci.2012.04.007. Epub 2012 Apr 12.
Meat quality is a complex concept and can be defined as the characteristics of meat which satisfy consumers and citizens. The quality concept can be divided into intrinsic quality traits (which are the characteristics of the product itself) and extrinsic quality traits (which are more or less associated to the product for instance the price, a major determinant of purchase, or any brand or quality label). Quality can also be generic for the mass market or specific for niche markets. The relative importance of the different quality traits varies with human culture and time with a general trend of an increasing contribution of healthiness, safety and extrinsic quality traits. This review underlines the need for the development of methods to interpret and aggregate measures under specific rules to be defined in order to produce an overall assessment of beef quality. Such methods can be inferred for example from genomic results or data related to muscle biochemistry to better predict tenderness or flavor. A more global assurance quality scheme (the Meat Standards Australia System) based on the aggregation of sensory quality traits has been developed in Australia to ensure palatability to consumers. We speculated that the combination of indices related to sensory and nutritional quality, social and environmental considerations (carbon footprint, animal welfare, biodiversity of pasture, rural development, etc.) and economic efficiency (incomes of farmers and of others players along the supply chain, etc.) will provide objective assessment of the overall quality of beef (i.e. incorporating an all encompassing approach) not only for the mass market but also to support official quality labels of niche markets which are so far mainly associated with the geographical origins of the products.
肉品质量是一个复杂的概念，可以定义为满足消费者和市民需求的肉品特性。质量概念可以分为内在质量特性（即产品本身的特性）和外在质量特性（或多或少与产品相关，例如价格是购买的主要决定因素，或任何品牌或质量标签）。质量既可以是大众市场的通用标准，也可以是特定细分市场的特定标准。不同质量特性的相对重要性因人类文化和时间而异，健康、安全和外在质量特性的贡献呈逐渐增加的趋势。本文综述强调需要开发方法来解释和汇总特定规则下的测量值，以便对牛肉质量进行全面评估。例如，可以从基因组结果或与肌肉生物化学相关的数据中推断出这种方法，以更好地预测嫩度或风味。在澳大利亚，根据感官质量特性的综合，制定了更全面的保证质量计划（澳大利亚肉类标准体系），以确保消费者的可接受性。我们推测，将与感官和营养质量、社会和环境考虑因素（碳足迹、动物福利、牧场生物多样性、农村发展等）以及经济效益（农民和供应链中其他参与者的收入等）相关的指数相结合，将为牛肉的整体质量提供客观评估（即包含全面的方法），不仅适用于大众市场，也适用于支持目前主要与产品地理来源相关的特定细分市场的官方质量标签。
