Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
Meat Sci. 2021 Nov;181:108601. doi: 10.1016/j.meatsci.2021.108601. Epub 2021 Jun 10.
This paper summarises the contents of this Special Edition. The papers cover a range of advanced technologies for the objective measurement of carcass characteristics that influence the yield and potential eating quality of beef and lamb carcasses. All the research has been carried out in Australia and New Zealand and has been centrally funded with collaboration between various groups. This Special Edition is timely since the meat industry is coming under pressure on environmental grounds in addition to health warnings about excessive meat consumption. In this respect it is encouraging that so many of the papers relate to eating quality. The emphasis on objective methods is also important as moving away from traditional subjective grading will improve accuracy and consistency and thereby increase efficiency. Some differences in the approach taken in other parts of the world are discussed.
本文总结了本期特刊的内容。这些论文涵盖了一系列用于客观测量胴体特性的先进技术，这些特性会影响牛肉和羊肉胴体的产率和潜在食用品质。所有研究都是在澳大利亚和新西兰进行的，由各个团体合作资助。本期特刊恰逢其时，因为肉类行业不仅面临着健康警告过量食用肉类带来的压力，还面临着环境方面的压力。在这方面，令人鼓舞的是，许多论文都涉及到食用质量。对客观方法的重视也很重要，因为摒弃传统的主观分级方法将提高准确性和一致性，从而提高效率。文中还讨论了世界其他地区在方法上的一些差异。
