QMS Research and Development Conference 2013

QMS Board member Phil Thomas introduced the day and after a brief scene setting launched into climate change considerations.

Beef and lamb have highest emissions because they produce lots of methane. There is a built in disadvantage which causes concern. The emerging picture is now deeply interesting and provides the the underpinning to begin to formulate a new future for ruminant production – a vision for sustainable intensification of production.

The more efficient farms drive down emissions but there can be great variations between farms. Efficiency of feed use is the crux, all the factors that reduce efficiency of feed use will go hand in hand with reducing profitability and reducing emissions.

Optimising the feed conversion efficiency emerges as a key driver for high economic productivity and reduced carbon footprint; and this requires close attention not only to feeding and optimising daily gain but to maintaining high health status and reducing the 'overhead' of unproductive stock.

Farmer Colin Clarke from Auchterless explained that in 2010 August steer store price £1.70 per live kilo meaning 550 kg beast cost £940. That produced a £220 gross margin when sold 120 days later. weight had gained from 550kg to 720kg.
Conclusion paid too much for stores

2012 £260 gross margin on 550kg store steer that produced a 400kg carcass worth £1460.

Farmers have combined equipment and shared manpower but speaker farmer Colin Clarke from Auchterless warned that even in very productive Aberdeenshire erecting wind turbines looks potentially better return. At current prices agriculture provides £110m to the local economy but it is estimated that by 2015 wind turbines will provide £105m to the same area!

Bugs in the Soil
Dr Rupert Hough from the James Hutton Institute suggested that soil transmits disease in animals. To help manage livestock and the land studies have compared disease hotspots with the soil. It would appear that environment plays a significant role in disease prevalence.

Acidic soil and iron content appears to support Johne's disease. Anecdotal evidence suggests that liming or improving drainage may reduce survival of the organism in the soil.

Carbon in Grass
Jimmy Hyslop of SAC addressed how much does scot grassland need to be sequestrated to negate its beef and lamb footprint.

On average Scotland's grassland would need to sequester approximately one tonne of carbon per hectare per year to fully negate the carbon footprint of its beef and sheep production.

This figure came from a study from the average taken from 21 farms was 774 hectares selected from north to south. Livestock density 0.4 per hectare, mainly beef.

Scientific studies though highly arguable suggest that Scotland 's grassland may be able to sequester at least a substantial part of its livestock based GHG emissions and there fore it's carbon footprint. It is claimed that grassland sequesters three times as much per hectare as forestry.

After lunch the first speaker was Declan Troy from Irish Agriculture and Food Development Authority. His subject was modern approaches to beef processing to ensure eating quality. Consumer focused research into meat eating quality has shown that tenderness, juiciness, flavour and overall palatability remain the most sought after attributes by consumers and tenderness in particular is the most important.

While there have been many efforts at improving the tenderness of beef, research has shown that unacceptable levels of beef toughness are still a significant problem.

Many controls have been introduced into the beef processing line in order to alleviate meat tenderness inconsistencies such as hanging the carcass by its witch bone, electronically stimulating muscles, improving chilling conditions and preventing muscles from shortening.

Using a novel system called Tenderbound System, the carcass is hot boned , that is, the meat is removed shortly after slaughter rather than after chilling in the conventional manner .

The hot meat is tightly packaged in elasticated film using a 'Pi-vac' machine. The new system overcomes two major disadvantages associated with hot boning , the toughening which is caused by muscle contraction during chilling of hot boned meat ( due to excessive shortening of free muscle contraction as compared with partially restrained muscle on a carcass) and shape distortion. Forces from the film hinder contraction and prevent toughening of the muscle. The resultant beef steaks are more consistently tender.

This new development – Tenderbound System – works on muscle restraint?
1.5 hours after slaughter. Hot bone and then look after it specially.
Strip loin taken out and put through pi vac system. Stored in film that forces muscle to stay steady. Temperature is then not important to tenderness after this. Tender and consistently tender beef is then produced with negligible weight loss.

Dry ageing will also produce a premium product but with up to 20% weight loss. During ageing – natural enzymes work.

There was a review of the economic situation of the meat industry given by Stuart Ashworth of QMS. His presentation examined lack of profitability in the sector. Squeeze appeared to be greatest in the abattoir sector. Cost price to retail price comparisons show evidence of squeeze on processors.

Impacting on this
CAP
Environmental policy
World trade
Consumer spending power and confidence
Weather
Exchange rates

All these are outside the control of the supply chain. What is, however – production chain can influence enterprise efficiency and key to that is the extent to which we embrace and use innovation. There are a range of other factors within the industry's control – including enterprise mix and efficiency from animal health to the selection of breeding stock and stock for market.

He concluded that there was plenty opportunity but with economic challenges. If sustained profitability is to be achieved, innovation and the appliance of science is extremely important.