A South African beef quality survey. (April 2023)

• Record Type: Journal Article
• Authors: van Wyngaard, B.E.; Strydom, P.E.; Hugo, A.
• Is Part Of: Meat science. Volume 198(2023)
• Publication Date: 2023-04
• Subjects: Beef -- Loin -- Price -- Market survey -- South Africa; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2023.109109
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: In this study a survey of various meat quality characteristics of beef loin cuts was conducted in the City of Tshwane Metropolitan Municipality (Gauteng Province of South Africa) to determine the variation and consistency of beef quality of products purchased over time. Four hundred and twenty beef loin samples were collected on 20 occasions over 308 days from 13 outlets of 2 supplier types (butcher and supermarket). Packaging type, label information and price were considered for the evaluation of meat tenderness, colour, cooking loss, tissue composition and steak thickness. The results demonstrate that large variation in characteristics relevant to consumers' choice and satisfaction among and within different products sold as porterhouse steak in South Africa. In particular, muscle tenderness varied ( P < 0.0001) across the 20 products and also showed significant inconsistency over the 20 purchasing events for certain products. Highlights: Inconsistency in quality of beef likely will negatively impact beef consumption. Twenty percent of beef loin samples were on par with Food Service tenderness levels. Price and packaging are poor indicators of quality, particular tenderness. Labels claiming extended aging accomplished the lowest shear force results.