3 replies to this topic

[Ashnee]

Hi All,

 

I have been tasked with the following assignment and would really appreciate some input.

 

Through years of customer research it has been established that there are 3 key characteristics customers expect when buying meat:

 

1. Succulence

 

2. Tenderness

 

3. Flavor

 

 

What can be done to ensure this is delivered to the customer every time.

 

I have started by including the various steps in the meat production chain and the quality and food safety aspects. Any other ideas???

 

 

Your assistance will be greatly appreciated.

 

Kind Regards,

 

Ashnee

[Simon]

If I were tasked with this I would start by doing a separate fishbone diagram (cause and effect) for each of the characteristics of Succulence, Tenderness and Flavor.  This would help me (with a team) to brainstorm and understand all of the factors that negatively impact upon the particular characteristic.  I would then prioritise the list and work to indentify control measures, procedures and improvements that could eliminate or reduce the impacts...hopefully this would deliver what the customer wants more consistently.

 

Well that's how I'd do it.

 

 fishbone.jpg   18.14KB   2 downloads

 

P.S. I assume you have an accurate method of measuring the characteristics batch to batch?  Then you can do control charts and also set improvement targets and look at trends etc.

 

Regards,

Simon

[Charles.C]

Dear Ashnee,

 

I think you can expect a long and  winding  pathway. So many factors.

 

To illustrate a few  (claimed) solutions –

 

Tenderness -  bb2 - beef tenderness.pdf   686.98KB   19 downloads

Flavour -  bb3 - beef_flavour.pdf   419.23KB   15 downloadsf

TSF -  bb1 - tenderness, succulence, flavour.pdf   2.6MB   21 downloads

TSF - http://www.triplecbeef.ca/mystery.htm

Succulence - http://en.wikipedia.org/wiki/Sous-vide

 

A rather more disturbing Procedure  -

To create that pièce de résistance, the artist will want to begin with a duckling that acts in concert with the culinary preparation. The secret to consistent succulence is the meat-to-fat balance. We patiently raise our ducks in living conditions, which includes both feed & housing requirements, to achieve a perfect meat-to-fat ratio. A happy duck makes for a healthy duck. A healthy duck makes for a tasty duck. A tasty duck makes for a happy chef.

 

 

Rgds / Charles.C

[jorvic]

Hi All,

 

I have been tasked with the following assignment and would really appreciate some input.

 

Through years of customer research it has been established that there are 3 key characteristics customers expect when buying meat:

 

1. Succulence

 

2. Tenderness

 

3. Flavor

 

 

What can be done to ensure this is delivered to the customer every time.

 

I have started by including the various steps in the meat production chain and the quality and food safety aspects. Any other ideas???

 

 

Your assistance will be greatly appreciated.

 

Kind Regards,

 

Ashnee

Ashnee,

 

In order to obtain your three quality aspects on a continuous basis , it is necessary to ensure the following points are controlled;

 

• Breed ( Beef Breed)
• Feed
• Welfare
• Minimum of 21 days maturing ( Dry aging is best)
• Cooking ( correct cuts for correct  cooking methods)

It is necessary to mature beef, it is not necessary to mature lamb or pork. In SA you have good beef breeds IE Red Angus, But it must be matured in controlled conditions 0c+4c to obtain the flavour, succulence, tenderness you require. A covering of fat on the carcase is necessary in order to hang the carcase for 21 days, otherwise the carcase will become dehydrated. Modern beef cattle , IE Charolaise ,are good commercial cattle but the eating quality of the meat cannot compete against Angus or Hereford strains.  

 

jorvic