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T H l T E C H N O l O G I S 7 " S D E F I N I T i O N OF Q U A L I T Y 3 N M E A T
GEORGE D. W l LSOW
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A technological d e f i n i t i o n of meat q u a l i t y is, through necessity,
more complex than a consumer d e f i n i t i o n and because of t h i s complexity becomes
too broad t o have real significance. The consumer uses c e r t a i n c r i t e r i a f o r
selecting meat even though there may be l i t t l e data t o substantiate them. For
example, the housewife s e l e c t s beef cuts with a bright red color when there is
l i t t l e evidence f o r a d i r e c t relationship between color and p a l a t a b i l i t y .
Because t h e q u a l i t y f a c t o r s of f r e s h and cured meat d i f f e r i n some
respects they w i l l be discussed individually. In f r e s h meat, tenderness i s of
prime importance i n t h e technologist's definition as well a8 i n the consumer's.
With the exception of saying t h a t a certain number of pounds of force are r e quired t o shear a standard sample or a sample must have a p a r t i c u l a r score on
a subjective basis, l i t t l e can be said f r o m a technologist's viewpoint. This
i s a d i r e c t reflection on our knowledge of the f a c t o r s responsible f o r tenderness. If our present knowledge of meat tenderness i s summarized we can only
draw t h e conclusion that there are many i n t e r r e l a t e d factors Involved.
Directly associated with tenderness i s t h e amount of mrbling. Most
definitions of q u a l i t y i n meat w i l l include the d e s i r a b i l i t y of ample amounts
of intramuscular f a t and a limited amount of external f i n i s h . From the d i s cussion a t our Conference a year ago we know t h a t some people would say t h a t
any c l a s s of carcaas, including pork carcasses, shauld have t h i s a t t r i b u t e .
Unfortunately, the association between marbling and tenderness does not always
hold true. Some beef and most pork, veal, and lamb is tender without having
deposits of f a t i n t h e muscle. When t h e association between tenderness and
marbling breaks down the technologist may s t i l l j u s t i f y t h e need f o r i n t r a muscular f a t on the b a s i s that m r b l i n g makes f o r a firmer, Juicier, more appetizing cut of meat.
Juiciness and f l a v o r a r e i n t e r r e l a t e d and t h e l a t t e r must be included
i n a technical d e f i n i t i o n of meat quality. A t t h e present t i m e , f l a v o r i n
f r e s h meat i s defined more by t h e absence of off-flavors than t h e presence of
desirable ones. Cur knowledge i n t h i s area of meat research is extremely l i m i t e d but probably involves both t h e lean and t h e f a t portion.
Texture must also be included i n a d e f i n i t i o n of quality. There i s
evidence t h a t a f i n e texture (large muscle bundles) i s associated w i t h tenderness but, as i n the case of marbling and tenderness, the correlation between
bundle s i z e and tenderness under c e r t a i n conditions i s quite low. Although it
i s not known t o possess any i n t r i n s i c value as a part of quality, the color of
meat does have a psychological and commercial significance and cannot be omitted from a discussion of t h i s nature. A good color i s associated w i t h freshness and wholesomeness. A t t h e present t i m e t h i s i s f o r the most part j u s t i f i e d
but i f ascorbic acid and/or nicotinic acid came i n t o common use we may have t o
use other indexes of freshness and wholesomeness. In addition t o freshness,
color i s an indication of the age of the animal from which the meat comes. I n
each class and grade t h e r e appears t o be an optimum amount of pigment. Block
117.
beef of good color has in the order of 3.50 t o 4.00 mg. of myoglobin per gram,
whereas i n pork only 1.20 t o 1.40 mg, of noyoglobin per gram a r e required f o r an
acceptable color. Because uniformity of color i s of significance t o t h e consumer, the technologist must a l s o give attention t o it, particularly i n pork.
&ch of the carmnent on f r e s h meat has been r e s t r i c t e d t o beef, ill u s t r a t i n g the paucity of information on quality in the other k i n d s of meat.
With the uncertainty w i t h which we speak of beef quality, we are on dangeroua
ground when we, without reservation, apply it t o quality i n these other meats.
Quality i n cured whole cuts, such as hams and picnics, can be defined i n the same vague terminology as f r e s h meat. Flavor i s somewhat b e t t e r
defined i n cured hams but again it is largely i n terms of the absence of o f f flavors
.
While sausage is most commonly a mixture of meats, curing salts, and
seasoning, quality is more e a s i l y defined since we a r e dealing w i t h a homogeneous product. With some obvious exceptions, quality sausage is made of an
all-meat formula and complies with the State o r Federal regulations f o r moisture content. Even with an all-meat product the eausage maker ha6 many kinds
of meat o r meat by-products t o choose from and, from a n u t r i t i o n a l standpoint,
some meats are more desirable than others.
P a l a t a b i l i t y is of utmost eignificance in sausage quality but l i k e
d i f f e r e n t kinds of f r e s h meat each one of the many kinds of sausage has its own
characteristic color, texture, and flavor. It is not within the scope of t h i s
t o p i c t o discuss the individual p e c u l i a r i t i e s of each kind of sauswe.
Any attempt t o define meat quality is seriously r e s t r i c t e d by a number of intangible or ill defined factors. An adequate definition can be given
only a f t e r f u r t h e r research has revealed the f a c t o r s d i r e c t l y responsible f o r
tenderness, Juiciness, and flavor.
MR. FARWELL: Thanks very much, George.
W
e a r e going t o w i n d up the presentation by our research people
w i t h a l i t t l e of where do we go from here
some p o s s i b i l i t i e s f o r rcsearch i n consumer education. We gave J. C. Pierce quite an assignment.
I n fact, s o much of an assignment that he called me long distance from
Washington the other day and said, "Why d i d I agree t o a subject l i k e
that?" Nevertheless we held him t o it.
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