Abstract
This paper addresses the principles related to different grading and classification systems of the world with specific focus on beef quality related outcomes. The paper uses the definitions that classification is a set of descriptive terms describing features of the carcass that are useful as guidelines to those involved in the production, trading and consumption of carcasses, whereas grading is the placing of different values on carcasses for pricing purposes, depending on the market and requirements of traders and consumers. The literature shows that the criteria used in grading systems rank carcasses fairly accurately according to expected eating experience of the loin muscles but not of higher connective tissue cuts of the hind and fore quarter. Criteria used in classification systems give limited descriptions of the quality related characteristics of the carcass. Only the Meat Standards Australia (MSA) cuts based grading system of Australia seeks to define or predict consumer satisfaction with a cooked meal for each cut of the carcass. Its success is based on a palatability assured critical control point (PACCP) approach to satisfy the consumer. However, MSA requires high technical skills, a well organised infrastructure and proper traceability, high level of integrity from different role players and could be very costly, involving high additional personnel cost. The South African classification system should probably focus on distinguishing between young feedlot and somewhat more mature pasture animals with different criteria within each sub category to describe the variation in product quality. Correct pre-slaughter and slaughter management (stress, weight, chilling rate, electrical stimulation, post mortem aging) could improve consistency within age group.
Highlights
Carcass grading or classification was established in most prominent meat producing countries during the early to middle 1900’s
The primary motivations for the development and implementation of these systems are best summarised in a report of Agriculture and Horticulture Development Board Industry Consulting on the EU classification system (AHDB Industry Consulting, 2008):
Considering the acceptability scores reported above it is interesting to note that less than 21% consumers in the study of Smith et al (1984) would have regarded loins typical to the slightly abundant (SA) market as acceptable since the percentage marbling is generally less than the 3%, which is the average marbling for the TR marbling class
Summary
Carcass grading or classification was established in most prominent meat producing countries during the early to middle 1900’s. This was later replaced by the AUS-MEAT language reflecting a deliberate change from a subjective quality rating to a specification in terms of sex, dentition and carcass weight without any connotation to quality The reasoning behind this classification (not grading) was that to different sectors, different specifications translate to top quality, e.g. the hamburger market will rather use fatter older animals, while the restaurant trade needs younger, leaner carcasses. With the recent development of the MSA cuts based grading system for the domestic market, the base components of AUS-MEAT (sex, dentition, carcass weight and rib fat) proved ineffective as predictors of eating quality and additional refined factors were added including ossification and marbling. Effects of age, production system (including nutrition) and abattoir practice on tenderness were investigated (Van Wyk et al, 2008; Frylinck et al, 2009) (Figure 1)
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