Butcher shops could soon be labelling their meat with as much detail as is found on a wine label say scientists from Food Science Australia, a joint venture between CSIRO and the Australian Food Industry Science Centre (AFISC).

Selecting a steak could involve much more than just picking your favourite cut as scientists reveal that the flavour of beef is affected by factors such as location, animal feed and gender.

Supporting the week long National Paddocks to Palates Awards in Brisbane, Food Science Australia was home to a panel of celebrity tasters led by renowned wine expert, Dr Max Lake.

Over two days, restaurateurs, food writers and taste experts sampled more than a hundred identically prepared cuts of meat produced in every state of Australia.

The science behind the ability to taste the differences in beef samples from different regions in Australia was explained at a public seminar on the biology of flavour organised by Dr Heather Bruce of Food Science Australia.

"Understanding the many factors which affect flavour presents a stimulating challenge," explains Dr Bruce. "It's an exciting area of research which could help Australian producers develop a range of premium signature beef flavours — 'brands' of beef, you could say."

"It would be quite possible to train people to taste differences in beef flavour with the accuracy with which many people can identify wine by regional and brand characteristics."

"The quality of Australian beef is among the best in the world and it is worthwhile understanding the factors that contribute to its flavour."

On Australia Day, producers of winning samples received awards and certification from Debra Newell, organiser of the prestigious nation-wide event over the past several years.

A speaker at the seminar, renowned Irish sensory scientist Dr Conor Delahunty, who is visiting Food Science Australia for six months, believes it is possible for anyone to educate their palate to distinguish subtle differences.

"It requires discipline and patience but can be achieved within a relatively short time," he says.

Food Science Australia conducts sensory (taste-test) trials on a range of products using both consumer and trained panels.

Vivian Boghossian, who leads Food Science Australia's Sensory Section, says, "Trained panels are important analytical tools used to profile food products. The attributes they evaluate include appearance, odour, texture (juiciness and tenderness) and flavour (aroma and taste)."

Good flavour is essential to consumer satisfaction. Scientists suggest that the results of flavour research could perhaps one day be incorporated into the existing beef quality system — Meat Standards Australia (MSA) — to help growers achieve a consistently tasty product.

Food Science Australia scientist Dr Jane Murray is interested in understanding the taste preferences of Asian consumers.

At the seminar she explained factors that influence buying decisions in Japan, Korea, Malaysia and Thailand.

"It is essential to understand cultural differences which affect consumer perceptions before entering those markets," she said.

Food Science Australia is Australia's largest food research organisation.

More information:

Dr Heather Bruce, Food Science Australia, Brisbane, 07 3214 2000

Beverley George, Food Science Australia, Sydney, 02 9490 8397

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