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Published (Version of Record)CC BY V4.0, Open Access
Journal article
Research in Beef Tenderness and Palatability in the Era of Big Data
Meat and muscle biology, Vol.4(2), pp.1-13
2020
Abstract
For decades, research has focused on predicting beef palatability using muscle biochemical traits, and various biomarkers. In these approaches, a precise definition of the variable to predict (tenderness assessed by panelists, untrained consumers, or shear force), and repeatability of the measurements are crucial for creating significant data resources for the derivation of robust predictive models, and rigorous validation testing. This “big data” approach also requires careful definition of traits and transparent principles for data sharing and management. As in other fields, meat science researchers should improve the Findability, Accessibility, Interoperability, and Reuse of data (known as the FAIR principles). Furthermore, with the rapid evolution of new measurement technologies, the traits that they measure must be consistently described, enhancing our ability to integrate these new measurements into existing description systems. For beef, strategic choices have been made in order to consider real consumers’ expectations, not well estimated correctly by lab approaches. This strategy has been successfully developed in Australia, which set up the “Meat Standards Australia” grading scheme, now partly adopted by the beef industry. The ambitions of the International Meat Research 3G Foundation is to develop beef ontology, to set up an international database with a huge number of consumers’ scores related to beef palatability and collected according to standard protocols. The foundation also aims to support the beef industry by offering an international predictive model of beef palatability, flexible enough to take into account any local livestock characteristics or regional consumer specificity. This approach is supported by the United Nations Economic Commission for Europe (UNECE), which is promoting development of regulations and norms, technical cooperation and exchange of best expertise and practices. This will substantially improve the transparency of data flow and price signaling between all participants of the value chain, from beef producers through to consumers at retail.
Details
- Title
- Research in Beef Tenderness and Palatability in the Era of Big Data
- Authors/Creators
- Jean-Francois Hocquette - INRAE, Université Clermont Auvergne, VetAgroSupMarie-Pierre Ellies-Oury - École Nationale Supérieure des Sciences Agronomiques de Bordeaux-AquitaineIsabelle Legrand - Institut de l’ElevageDavid Pethick - Murdoch UniversityGraham Gardner - Murdoch UniversityJerzy Wierzbicki - Polish Beef AssociationRod J. Polkinghorne - Birkenwood International Pty Ltd
- Publication Details
- Meat and muscle biology, Vol.4(2), pp.1-13
- Publisher
- Iowa State University Digital Press
- Identifiers
- 991005634028607891
- Copyright
- © 2020 Hocquette, et al.
- Murdoch Affiliation
- Centre for Animal Production and Health; Food Futures Institute
- Language
- English
- Resource Type
- Journal article
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