A FUTURE FOR BEEF. Vivion Tarrant AMSA - RMC University of Kentucky, Lexington

Transcription

1 A FUTURE FOR BEEF Vivion Tarrant AMSA - RMC University of Kentucky, Lexington

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8 40 CENTURIES OF CATTLE RAISING A lordly cow that is also seven years old, and, since it was a calf, it has eaten nothing but heather and twigs and fresh milk and herbs and meadow grass and corn 9 th century Irish tale

9 Change in meat consumption EU kg pigmeat +4 kg poultrymeat -2 kg beef

10 Key weaknesses falling consumption competitive weaknesses redesign beef for the consumer

11 New product development based on an understanding of the needs and wants of the consumer and the dynamics of the retail market 100 % 20 %

12 Idea Generation the first and most crucial step in NPD consumer & trade research to identify market opportunities

13 Food related lifestyles Comprises 5 domains - ways of shopping - cooking methods - purchasing motives - quality aspects -consumption-situations

14 Food related lifestyles in Britain 2002 ADVENTUROUS 17% CONSERVATIVE 9% SNACKING 20% RATIONAL 26% UNINVOLVED 14% CARELESS 14%

15 UNINVOLVED FOOD CONSUMERS Least interested in product information Don t enjoy shopping Don t use shopping lists Less interested in cooking & novelty Quality less important Convenience important

16 % change in food lifestyles over time Snacking Uninvolved Adventurous Conservative Rational Careless ?

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18 Percent fat in lean meat GRAIN- FED BEEF CHICKEN THIGH GRASS- FED BEEF GRASS- FED BISON CHICKEN BREAST

19 g/100g FAME Saturated fatty acids - intramuscular fat P < SEM = SC CO CG GC GO Treatment Feed treatment

20 g/100g FAME n-3 PUFA - intramuscular fat P<0.001 SEM = SC CO CG GC GO Treatment Feed treatment

21 PUFA / SFA ratio P < 0.01 SEM = SC CO CG GC GO Feed treatment

22 PUFA ratio n-6 / n SC CO P<0.01 SEM = CG GC GO Treatment Feed treatment

23 CLA linoleic acid C 18:2 cis-9, cis-12- octadecadienoic acid CLA C 18:2 cis-9, trans-11- octadecadienoic acid

24 CLA - intramuscular fat 1.5 g / 100g FAME g/100g FAME P<0.001 SEM = SC CO CG GC GO Treatment Feed treatment

25 CLA in beefburgers: TMS-DM method

26 CONCLUSIONS Grass fed beef has a natural health advantage: - with increased CLA - lower fat - and a fatty acid profile more compatible with current human dietary guidelines

27 MECHANICAL GRADING

28 EU beef classification Conformation Fat class E U R O P

29 Trial of VIA systems 3 machines selected: Danish BCC2 German VBS 2000 Australian VIAscan French MAC Canadian CVS Installed side by side in Dawn Meats Tested against a panel of three graders 10,000 carcasses graded

30 Accuracy of machines at predicting graders scores Reference classification by 3 graders Calibration data Validation data Actual scores Difference 3 VIA machines Predicted scores

31 MACHINES versus GRADERS % agreement CONFORMATION Danish BCC2 Australian VIAscan German VBS2000 % Correctly classified % Over scored by 1 subclass % Under scored by 1 subclass Total

32 MACHINES versus GRADERS % agreement FATNESS Danish BCC2 Australian VIAscan German VBS2000 % Correctly classified % Over scored by 1 subclass % Under scored by 1 subclass Total

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35 Extract mrna Label green Reverse Transcribe to cdna Label red Extract mrna TENDER Mix TOUGH

36 High growth rate before slaughter = tender beef? Hypothesis: At similar fatness, an increase in energy consumption prior to slaughter will increase post-mortem tenderness

37 BEEF PACKING TECHNOLOGIES

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43 SHEAR FORCE DAYS OF AGEING

44 Beef texture variability 10 tenderbound FREQUENCY SHEAR FORCE control

45 SUMMARY tenderbound v conventional Sarcomere length Shear force Sensory Microbiology longer lower same same

46 Trust lies at the basis of any society s smooth functioning this requirement pervades every aspect of social life, but there are perhaps few where it is so straightforwardly crucial as in relation to food safety Aengus Collins Irish Times, May 3, 2003

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49 NEWSWEEK 12 March 2001

50 QUANTITATIVE RISK ASSESSMENT Estimate the amount of pathogen in a typical serving Beef chain Number of samples % positive Count Hide to 10 Beef trimmings to 5 Retail to 10,000 ground beef

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