TAFS – investigation of the interaction of selected value adding processes on selected cuts of varied quality

This project investigated five alternative enhancement and enhancement plus mechanical tenderisation processes across striploin, rump and oyster blade primal cuts collected from a diverse carcase quality range of grass and grain fed product, defined by MSA grading and cooked by grill, roast, and re-heat after industrial cooking methods. 

All products were evaluated by untrained consumers in conjunction with untreated controls utilising MSA consumer testing protocols.

In all cases the treated product was rated significantly higher than the control, typically by 20 points on a 100-point eating quality scale. 

Analysis of the data highlights that value added products as assessed by consumer sensory testing show different MQ4 value cut-offs and weightings to untreated fresh beef products.