Research On Evaluation Of Beef Eating Quality And Method Of Improving Beef Values About Hindquarter

The development of beef industry in China was later than other mordern countries, the majority of researches were concentrated on breeding and feeding, few about grading and cutting. Consumers' evaluation on beef quality which came from their sensory experiences about beef physiochemical indexs was always neglected. In the study, the physiochemical indexs were used to evaluate beef eating qualities by constructing regression models scientificly. The primal cuts of hindquarter were reclassified accordiing to the results of sensory indexs. A new cutting method was formed to improve beef values in an economical way which will promote the development of quality and favorable price system.(1) A comparison of the panel and consumer group indicated that the data of the panel was concentrative and consistent while the other group was scattered and in a big deviation. The significant differences of evaluations between two groups showed that the panel results may not exactly reflect the consumers' real need or even have an adverse result.There was a correlation between the sensory results and consumers'age and gender. Residue and favor had a significant relation with whole acceptability (R=0.88 0.85) which were higher than tenderness as well as juicy(R=0.79 0.77).The eating qualities of different beef cuts also displayed a marked difference.(2) The correlation of sensory (raw meat colors, tenderness, juicy and favor) values and physiochemical indexs was analysed and four predicting models were constructed which were significant (p<0.05) and explained variances were 89.73%, 97.89%, 87.55%, 91.74% respectively. Each model was validated and the results show that there was no significant difference (p>0.05) between predicted values and measured values.(3) Beef qualities were influenced by age, gender and fattening levels of different cattle. The major four commercial beef cuts of hindquarter were recut to nine small cuts according to the theory of muscle histology and the physiochemical values were measured to forecast eating qualites (raw meat color, tenderness, juicy, favor) utilizing four predicting models.The small cuts were classified according to sensory values by cluster analysis (between-groups linkage). It was concluded that the eating quality of cuts of hindquarter which were considered as low value parts were improved significantly, knuckle undercut, eye of knuckle and tri-tip were identified with tenderloin and spencer roll. When used in pratical production, these small cuts could be priced higher in accordance with high grade cuts to improve the whole value of hindquarter. At last, on the basis of differences of eating qualities, a detail method was suggested to recut the major parts of hindquarter utilizing the theory of muscle histology and anatomy which would add more number of products, raise the proportion of high grade cuts, and improve the value of carcass.