Evaluation of the SEUROP fat-cover classification system for beef eating quality and intramuscular fat content

Abstract Consumer expectations toward beef quality are increasingly driven by sensory attributes and perceived eating quality rather than by traditional carcass classification alone. This study evaluated the extent to which the EU SEUROP fat-cover classification reflects consumer-relevant sensory and instrumental quality attributes in beef sirloin. Samples were collected from Hungarian Spotted heifers classified into five SEUROP fat-cover categories (f1–f5). Sensory properties, including texture, juiciness, fattiness, flavour, and overall impression, were evaluated by a trained expert panel under standardized conditions, while instrumental measurements included Warner–Bratzler shear force, pH, colour parameters (CIELAB system), dry matter content, water-holding capacity, and cooking loss. Multivariate statistical analyses and correlation tests were applied. SEUROP fat-cover class showed a strong positive linear relationship with visually assessed marbling ( R 2 = 0.85). Significant correlations were observed between fat-cover class and sensory texture, fattiness, flavour, and overall impression, as well as instrumental hardness, pH, and colour parameters (L* and a*). In contrast, no significant relationships were found for juiciness, dry matter content, or water-holding capacity. Cut position within the sirloin had no significant effect on most measured attributes. These results indicate that while SEUROP fat-cover classification is associated with several quality traits its ability to predict overall sensory enjoyment remains limited. The findings highlight the need for complementary quality indicators to improve consumer-oriented beef qualification. This paper is available in two parts. The online version contains a link to the other part.