Lekker! That is the world that comes to mind for any South African meat lover, when it is time for a braai or just the Sunday afternoon roast. With meat as the key ingredient, it is important that the piece of beef is of good quality.
Quality beef
Prof Hugo believes branding is an excellent method of providing the consumer with beef of consistent high quality. “It is usually part of a total quality management programme that include genetics, feeding, transport of animals, pre-slaughter handling, the slaughter process, post-slaughter handling, the cold chain, packaging, display and education of the consumer on meat preparation. Improved animal welfare and eating quality of beef are the major outcomes of branding,” he explains.
The facilities of the UFSs modern Sensory Analysis Laboratory were used to evaluate all entries for juiciness, flavor, tenderness, and overall acceptability. Entrants were also judged on the physical tenderness and % marbling of their beef.
Tasting good
According to Prof Hugo, sensory analyses is key in determining the eating quality of the product. “Meat can be produced under very good animal welfare conditions and it can have excellent microbiological quality, nutritional value and appearance but if it does not taste good, the consumers will not buy it again,” he adds.
He is of the opinion that a national competition like this is excellent marketing for the UFS’ Sensory Laboratory; the previous competition received more than 400 000 views on YouTube.