Food Futures Institute, Murdoch University, Murdoch, Western Australia 6150, Australia.
INRAE, Université Clermont Auvergne, VetAgroSup, UMR1213, Recherches sur les Herbivores, F-63122 Saint-Genès Champanelle, France.
Animal. 2021 Dec;15 Suppl 1:100356. doi: 10.1016/j.animal.2021.100356. Epub 2021 Sep 30.
This paper focuses on improving the sensory, health attributes and meat yield of beef and lamb meats. Value for meat is defined as the weight of meat × price/kg received with price linked to eating quality. To maximise value across the supply chain, accurate carcass grading systems for eating quality and yield are paramount. Grading data can then be used to target consumers' needs at given price points and then to tailor appropriate production and genetic directions. Both the grading methodologies and key phenotypes are complex and still under intensive research with international collaboration to maximise opportunities. In addition, there is value in promoting the health aspects of red meats served as whole trimmed meats. Typically, the total fat content is relatively low (less than 5%) and for forage systems, they deliver a very significant content of long-chain n-3 fatty acids. Further research is needed to clarify the healthiness or otherwise of ground beef served as burgers given the fat content is typically 20% or more. It is important to continue to improve the feedback to producers regarding the quantity and quality of the products they produce to target new value opportunities in a transparent and quantitative manner.
本文重点关注提高牛肉和羊肉的感官、健康属性和出肉率。肉的价值定义为肉的重量×每公斤收到的价格，价格与食用质量挂钩。为了在整个供应链中实现价值最大化，准确的肉质评级系统对于食用质量和产量至关重要。然后，可以利用分级数据针对特定价格点满足消费者的需求，然后针对适当的生产和遗传方向进行定制。分级方法和关键表型都很复杂，仍在进行国际合作的密集研究，以最大程度地利用机会。此外，宣传作为整体修剪肉类供应的红肉的健康方面也具有价值。通常，总脂肪含量相对较低（低于 5%），对于饲料系统，它们提供了非常高含量的长链 n-3 脂肪酸。鉴于汉堡中碎牛肉的脂肪含量通常为 20%或更高，需要进一步研究以明确其是否健康。重要的是，要继续改进向生产者提供有关他们生产的产品数量和质量的反馈，以透明和定量的方式针对新的价值机会。
