Jennifer Aalhus, Agriculture and Agri food of Canada
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1 Jennifer Aalhus, Agriculture and Agri food of Canada
2 Product Quality
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4 Chris Calkins, University of Nebraska, Lincoln, NE USA
5 Muscle Profiling: Characterizing the Muscles of the Beef Chuck and Round D. D. Von Seggern C. R. Calkins D. D. Johnson J. E. Brickler B. L. Gwartney University of Nebraska University of Florida National Cattlemen s Beef Association
6 Presentation Outline What is Muscle Profiling Historical Perspective Unique Features Project Design and Approach Results Impact Subsequent Work
7 What is Muscle Profiling?
8 Profile: A biographical essay presenting the subject s most noteworthy characteristics and achievements The American Heritage Dictionary
9 Muscle Profiling Is: The culmination of 5 years of planning and work Industry task force input and planning Packers, Processors, Retailers A resource for all beef industry partners to utilize for the development of the next level of value added products
10 Muscle Profiling Is: A comprehensive body of work that fully characterizes the chuck and round, such as: Tenderness Composition Processing traits Dimensions Color Fiber Type
11 Historical Perspective Many, many papers have sought to characterize muscles Beef, pork, lamb, veal, poultry
12 Sample Papers Ramsbottom, Strandine and Koonz 1945 Food Research, 10: Comparative tenderness of representative beef muscles. Hiner and Hankins 1950 J. Anim. Sci., 53: The tenderness of beef in relation to different muscles and aging in the animal. Hunt and Hedrick 1977 J. Food Sci. 42: Chemical, physical, and sensory characteristics of bovine muscle from four quality groups.
13 Sample Papers Johnson et al J. Food Sci., 53: , Characterization of the muscles within the beef forequarter. McKeith et al J. Food Sci., 50: Chemical and sensory properties of thirteen major beef muscles.
14 Key Features Population studied Number of animals Number of muscles Segmentation of population sex, subcutaneous fat, intramuscular fat, weight, animal age
15 Key Features Traits measured Shear force Sensory evaluation tenderness, flavor Physical dimensions Chemical composition fat, moisture Biochemical properties ph, WHC, color, fat binding
16 Unique Features Population studied 142 chucks and rounds 39 different muscles 142 x 39 = 5,538 Segmented by quality grade (marbling), yield grade (subcutaneous fat), carcass weight All were A maturity Traits measured Over 30 traits and measures
17 The Planning Process Planning committee (including packers) identified needs, reviewed selection criteria Identified a cooperating packer IBP, Inc. A cooperative effort University of Nebraska and University of Florida
18 Beef Primals Price Trends % C H A N G E 10% 5% 0% 5% 10% 15% LOIN +4% RIB +3% 26% of carcass by weight 20% 25% 30% *1998 vs values Source: Cattle Fax CHUCK 24% ROUND 25% TRIMMINGS 28% 69% of carcass by weight
19 Live Animal Price Price per cwt Date
20 Muscle Profiling Goal Increase the value of the chuck and round Create an encyclopedia of knowledge of each muscle
21 Rib Cross Section
22 Hurdles to Overcome Tenderness Connective tissue (internal and external) Seam fat Fabrication style
23 Opportunities Upgrade lower value muscles Capture best use for tender muscles Increase raw material options Increase menu variety
24 Profiling Muscles of the Chuck and Round Upper 2/3 Choice Low Choice Select YG 1 YG 2 YG 3 YG 4&5 YG 1 YG 2 YG 3 YG4&5 YG 1 YG 2 YG 3 YG 4&5 Carcass Weight kg kg kg
25 University of Florida Animal Science, Meats Section Boning Yields Physical Characterization Warner Bratzler Shear Force (37 muscles) Sensory Panel (22 muscles)
26 University of Nebraska Lincoln Animal Science, Meats Section Proximate analysis (fat & moisture) Color Pigment concentration Collagen (connective tissue) ph Water holding capacity Bind Muscle fiber type
27 The Process Wholesale cuts muscle boned by University and plant personnel Denuded (usually with a membrane skinner) Weights and dimensions recorded Fresh color after a minimum of 60 min bloom Vacuum packaged and shipped
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36 Sensory scales Juiciness 8 Extremely juicy 7 Very juicy 6 Moderately juicy 5 Slightly juicy 4 Slightly dry 3 Moderately dry 2 Very dry 1 Extremely dry Beef Flavor Intensity 8 Extremely intense 7 Very intense 6 Moderately intense 5 Slightly intense 4 Slightly bland 3 Moderately bland 2 Very bland 1 Extremely bland
37 Sensory scales Overall Tenderness 8 Extremely tender 7 Very tender 6 Moderately tender 5 Slightly tender 4 Slightly tough 3 Moderately tough 2 Very tough 1 Extremely tough Connective Tissue 8 None detected 7 Practically none 6 Trace amounts 5 Slight amount 4 Moderate amount 3 Slightly abundant 2 Moderately abundant 1 Abundant amount
38 Sensory scales Off Flavor * 6 None detected 5 Threshold: barely detected 4 Slight off flavor 3 Moderate off flavor 2 Strong off flavor 1 Extreme off flavor * Identify any off flavors such as rancid, salty, sweet, sour, fishy, bitter, metallic, sulfur, soapy, garlic, grassy, etc.
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46 Chuck Summary Data Fat % ph WHC Bind, ml Myoglobin Collagen mg/g mg/g Moist, WBS Dry, WBS Biceps brachii Brachiocephalicus omot. Brachialis Cutaneous omo brachialis Complexus Deep pectoral Deltoideus Dorsalis oblique Infraspinatus Intertransversales Latissmus dorsi Longissimus cap. et Atlantis Longissimus costarum Longissimus dorsi Levatores costarum Multifidus & spinalis dorsi Rhomboidus Scalenius dorsalis Serratus ventralis Splenius Superficial pectoral Subscapularis Supraspinatus Tensor fascia antibrachii Teres major Trapezius Triceps brachii Shear G = <8.5 Force Y = Value R = >11.0 Fat G = < 5% Y = 5 10 % R = > 10% ph G = > 5.8 Y = R = < 5.7 PressibleG = < 36% Moisture Y = 36 38% (WHC) R = > 38% Bind G = >175 ml Y = ml R = <170 ml Myoglobin G = >25 mg/g Y = mg/g R = <20 mg/g Collagen G = <10 mg/g Y = mg/g R = >15 mg/g
47 Round Summary Data Adductor Biceps femoris Gluteus medius Gracilus Pectineus Rectus femoris Sartorius Semimembranosus Semitendinosus Vastus intermedius Vastus lateralis Vastus medialis Fat % ph WHC Bind, ml Myoglobin mg/g Collagen mg/g Moist,WBS Dry, WBS Shear G = <8.5 Force Y = Value R = >11.0 Fat G = < 5% Y = 5 10 % R = > 10% ph G = > 5.8 Y = R = < 5.7 Expressible G = < 36% Moisture y = 36 38% (WHC) R = > 38% Bind G = >175 ml Y = ml R = <170 ml Myoglobin G = >25 mg/g Y = mg/g R = <20 mg/g Collagen G = <10 mg/g Y = mg/g R = >15 mg/g
48 Impact Not just another scientific publication Results put to work in the marketplace
49 Impact Timing (economic situation) Partnerships Designing the project NCBA, industry task force, retailers, processors, packers
50 Live Animal Price Price per cwt Date
51 Value of Chuck versus Live Animal Price per cwt CHUCK LIVE Date
52 Value of Chuck versus Live Animal Price per cwt CHUCK LIVE Date
53 Partnerships Impact Conducting the research University of Nebraska University of Florida Conveying the results NCBA (research and development arm), web site
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61 Bovine Myology Muscle Profiling Web Site University of Nebraska
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63 National Cattlemen s Beef Association Customer Service Center Muscle Profiling Manual Item $40.00 Muscle Profiling/Bovine Myology CD ROM Item $15.00
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65 Muscle Profiling Consequences Book and CD ROM translated into Japanese, Chinese, Russian, Korean and Spanish Multiple awards from national trade press for Value Cuts Program
66 Impact Increased the value of live animal and chuck Increased consumer demand New products Changed the way beef is cut in the U.S.
67 Subsequent Work Cow Muscle Profiling Pork Muscle Profiling Cow feeding Muscle specific treatments Flavor differences among beef muscles
68 Funded by America s Beef Producers
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