Sensory evaluation of Australian and American briskets, striploins and ribs by Australian and American consumers utilising genomic tested cattle

Summary

​In the past, consumers have shown a low preference for Australian-style beef brisket. As such, there has been limited data across various new cook methods in the current Meat Standards Australia (MSA) model, which is used to predict the consumer preference for different cuts of meat.

There is considerable potential for improving these consumer preferences, as the American low 'n slow method of cooking brisket is well received by consumers and the product is considered a premium one. Untrained Australian and American consumers scored Australian low n' slow cooked and reheated beef briskets (chopped, pulled or sliced), for tenderness, juiciness, flavour and overall liking.

Overall, consumer perceptions of beef brisket prepared low 'n slow were favourable, highlighting opportunities for increasing the value of a traditionally low value beef cut. The research also provided valuable data to improve the MSA model prediction of consumer preference for beef brisket.

Objectives

The project aimed to:

• understand Australian and American consumer perceptions of low 'n slow barbeque
• determine the potential for using the low 'n slow barbeque method to improve the eating quality of beef brisket cuts.

Key findings

• Australian beef briskets cooked low 'n slow were considered acceptable by both Australian and American consumers.
• Pulled brisket was considered the least favourable, while chopped and sliced brisket performed similarly to one another.
• Reheating brisket meat reduced eating quality, however not to the point that the meat was considered unacceptable.

Benefits to industry

Value adding of opportunity meat cuts and quantifying eating preferences for international consumers is a high priority for the red meat industry and the results of this project have contributed to enhancing the MSA database.

The results of this research indicate the value of a traditionally low value cut of Australian beef can be increased and it offers new value-added opportunities for restaurant or ready-to-heat/ready-to-eat (i.e. sold hot) products.

MLA action

At the completion of the research, results were endorsed by the MSA beef Pathways and Taskforce committees for inclusion in the next MSA beef model for commercialisation.

More rigorous testing of the low 'n slow barbeque cook method and different cuts of meat is required to ensure that there is a relevant comparison with current MSA prediction model data.