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The eating quality of Scottish beef – a whole chain approach

  • R. I. Richardson (a1), S. A. Edwards (a2), A. Hunter (a3), G. R. Nute (a1), G. Simm (a4) and J. Vipond (a4)...


There are many studies that show that breed, gender, age and feeding regime influence animal growth rate, meat yield and composition. These factors, together with slaughter and post-slaughter conditions, are thought to influence tenderness and flavour attributes of meat (Thompson, 2002)). Low variability is highly desirable and processes such as ‘A blueprint for improved consistent quality beef’ (MLC, 1999) in the UK has attempted to improve the level and consistency of beef eating quality. This project was designed to test a package of best-practice techniques, both on-farm and in-abattoir, on the eating quality of Scottish beef as assessed by a trained sensory panel and a recruited take-home panel.


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Thompson, J. 2002. Managing meat tenderness. Meat Science, 62, 295308.
MLC. 1991. A blueprint for improved consistent quality beef. Milton Keynes, UK. Meat and Livestock Commission.


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