This paper reviews recent research into predicting the eating qualities of beef. A range of instrumental and grading approaches have been discussed, highlighting implications for the European beef industry. Studies incorporating a number of instrumental and spectroscopic techniques illustrate the potential for online systems to non-destructively measure muscle pH, colour, fat and moisture content of beef with R2 (coefficient of determination) values >0.90. Direct predictions of eating quality (tenderness, flavour, juiciness) and fatty acid content using these methods are also discussed though success is greatly variable. R2 values for instrumental measures of tenderness have been quoted as high as 0.85 though R2 values for sensory tenderness values can be as low as 0.01. Discriminant analysis models can improve prediction of variables such as pH and shear force, correctly classifying beef samples into categorical groups with >90% accuracy. Prediction of beef flavour continues to challenge researchers and the industry alike, with R2 values rarely quoted above 0.50, regardless of instrumental or statistical analysis used. Beef grading systems such as EUROP and United States Department of Agriculture systems provide carcase classification and some indication of yield. Other systems attempt to classify the whole carcase according to expected eating quality. These are being supplemented by schemes such as Meat Standards Australia (MSA), based on consumer satisfaction for individual cuts. In Australia, MSA has grown steadily since its inception generating a 10% premium for the beef industry in 2015-16 of $187 million. There is evidence that European consumers would respond to an eating quality guarantee provided it is simple and independently controlled. A European beef quality assurance system might encompass environmental and nutritional measures as well as eating quality and would need to be profitable, simple, effective and sufficiently flexible to allow companies to develop their own brands.

We show that every topological grading of a $C^{\ast }$-algebra by a discrete abelian group is implemented by an action of the compact dual group.

Quantifying consumer responses to beef across a broad range of demographics, nationalities and cooking methods is vitally important for any system evaluating beef eating quality. On the basis of previous work, it was expected that consumer scores would be highly accurate in determining quality grades for beef, thereby providing evidence that such a technique could be used to form the basis of and eating quality grading system for beef. Following the Australian MSA (Meat Standards Australia) testing protocols, over 19 000 consumers from Northern Ireland, Poland, Ireland, France and Australia tasted cooked beef samples, then allocated them to a quality grade; unsatisfactory, good-every-day, better-than-every-day and premium. The consumers also scored beef samples for tenderness, juiciness, flavour-liking and overall-liking. The beef was sourced from all countries involved in the study and cooked by four different cooking methods and to three different degrees of doneness, with each experimental group in the study consisting of a single cooking doneness within a cooking method for each country. For each experimental group, and for the data set as a whole, a linear discriminant function was calculated, using the four sensory scores which were used to predict the quality grade. This process was repeated using two conglomerate scores which are derived from weighting and combining the consumer sensory scores for tenderness, juiciness, flavour-liking and overall-liking, the original meat quality 4 score (oMQ4) (0.4, 0.1, 0.2, 0.3) and current meat quality 4 score (cMQ4) (0.3, 0.1, 0.3, 0.3). From the results of these analyses, the optimal weightings of the sensory scores to generate an ‘ideal meat quality 4 score (MQ4)’ for each country were calculated, and the MQ4 values that reflected the boundaries between the four quality grades were determined. The oMQ4 weightings were far more accurate in categorising European meat samples than the cMQ4 weightings, highlighting that tenderness is more important than flavour to the consumer when determining quality. The accuracy of the discriminant analysis to predict the consumer scored quality grades was similar across all consumer groups, 68%, and similar to previously reported values. These results demonstrate that this technique, as used in the MSA system, could be used to predict consumer assessment of beef eating quality and therefore to underpin a commercial eating quality guarantee for all European consumers.

Juries, committees and experts panels commonly appraise things of one kind or another on the basis of grades awarded by several people. When everybody's grading thresholds are known to be the same, the results sometimes can be counted on to reflect the graders’ opinion. Otherwise, they often cannot. Under certain conditions, Arrow's ‘impossibility’ theorem entails that judgements reached by aggregating grades do not reliably track any collective sense of better and worse at all. These claims are made by adapting the Arrow–Sen framework for social choice to study grading in groups.

This study aims to test the influence of size grading on self-feeding behaviour, socialstructure (measured by the percentage of triggering acts per individual), growthperformances, and blood physiological variables of individually passive integratedtransponder (PIT)-tagged sea bass juveniles, using a computerized on-demand feeding systemcoupled with a PIT tag monitoring device. Three consecutive periods of 27 days each werecompared: a first period (P1) before grading (6 tanks of 100 fish; 40.2 ±  8.9 g) followed by a second period (P2) after grading. The protocolapplied aimed to create two groups of fish of similar mean weight but with either a low ora high coefficient of variation of weight(CVw) corresponding to an imposeddifference in social disruption (Tlow:CVw ~ 10%, 3 tanks of 60 fish each withsocial disruption;Thigh:CVw ~20%,3 tanks of 60 fish each, without social disruption). Tlow andThigh groups were studied over P2, and anadditional 27-day period under identical conditions (P3). The gradingprotocol used and/or time modified the social structure when comparing P1and P2. Thereafter, during P2 and P3,no difference could be observed in growth performances, feed demand, or physiologicalvariables between Tlow andThighgroups. Feeding rhythms and social structures weresimilar in both groups. In conclusion, such grading practice only transiently modifiesfeed demand behaviour and social structure built around the self-feeder, without furtherimprovement in individual growth performances in sea bass.