QUALITY CONTROL OF POST-MORTEM MUSCLE TISSUE

Transcription

1 QUALITY CONTROL OF POST-MORTEM MUSCLE TISSUE BY HERBERT W. OCKERMAN CARCASS QUANTITY, QUALITY AND VOLUME 3 COLOR EVALUATION

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3 QUALITY CONTROL OF POST-MORTEM MUSCLE TISSUE VOLUME 3 CARCASS QUANTITY, QUALITY AND COLOR "EVALUATION" by Herbert W. Ockerman Department of Animal Science The Ohio State University and The Ohio Agricultural Research and Development Center First Edition - Jan 969 Second Edition - Feb 969 Third Edition -July 969 Fourth Edition -Apr 970 Fifth Edition - Nov 970 Sixth Edition -May 97 Seventh Edition -Apr 972 Eighth Edition - Feb 973 Ninth Edition-Jan 974 Tenth Edition -August 976 Eleventh Edition - Sept 980 TWELFTH EDITION - FEB 985 (C) Herbert W. Ockerman, 969 A-O79OO (C) Herbert W. Ockerman, 970 A (C) Herbert W. Ockerman, 970 A-2O3456 Herbert W. Ockerman, 97 A Herbert W. Ockerman, 972 A Herbert W. Ockerman, 973 A-4622 Herbert W. Ockerman, 974 A-A95236 Herbert W. Ockerman, 976 A Herbert W. Ockerman, 980 TX Herbert W. Ockerman, 985

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5 INDEX - VOLUME 3 VOLUME - Meat and Additives Analysis Introduction Proximate Analysis Moisture Fat Protein Ash Crude Fiber PH ph Meter Vitamin Labeling Fat Analysis Saturation Free Fatty Acid Fatty Acid Saponification Oxidation Melting Point Additives Nitrate and Nitrite Iron Binder Phosphate Salt Sugar Sulfite Spice Water Binding Emulsifying Capacity VOLUME 2 - Environmental Control Temperature Temperature Recording Chilling Freezing Cooking Relative Humidity Visual Contaminants Freezer Paper Wrapping Material Double Seam Can ii

6 Volume 3 - Carcass Quantity, Quality and Color Evaluation ANTITY OF MEAT Page Number Cutability Beef Equations Beef Dressing Percentages 270.0E Beef Yields 270.OF Lamb Equations 270. Lamb Dressing Percentages 270.ID Pork Yields Anatomy Anatomy Terminology Anatomical Planes 280.0B Beef Skeletal 280. Muscle Description Round Loin End 280.2C Short Loin 280.2C Hind Shank 280.2D Abdominal Wall 280.2E Rib 280.2F Chuck 280.2G Fore Shank 280.2H Brisket 280.2H Muscle Cross Section Round Porterhouse J T Bone 280.2J Rib 280.2K Club i 280.2K Blade.. ' 280.2L Arm 280.2M Muscle Longitudinal Total Carcass 280.2N Hind Quarter Fore Quarter 280.2P Poultry Leg and Thigh Muscle 280.2Q Shrimp 280.2R Oyster 280.2S Beef Carcass Lymph Nodes Beef Head Lymph Nodes 280.3B Pork Lymph Nodes 280.3C Area Length & Density Measurements Loin Eye Area As An Indicator Of Muscling Beef Ribeye and Backfat Measurements 290.0B Backfat Measurement On Beef Carcass 290.0C iii

7 Length Measurement On Pork Carcass 290.OD Graphic Techniques To Estimate Irregular Areas 290. Loin Eye Area - Compensating Polar Planimeter 29.0 Conversion Of Square Inches To Square Centimeters 29.0C Density Of Meat Products 29. Variation In Longissimus Dorsi Area Variation In Ham Muscle Area 292.OB Area Of Bacon 292.0C Weight and Area Of Muscle, Fat and Bone 292.OD Shrinkage Frankfurter Shrink Vacuum Pack, Wholesale Cut 295.0B Dry Cured Hams 295.0C Cooking 295.0D Freezing 295.0E Soy Tumbled 295.0J Phosphate 295.0M ALITY OF MEAT Grades Yield Grade 300.0B Quality and Maturity Scores 300.0B Beef Grading 300.0D Beef Grades (Canadian) 300.0E Beef Grades (U.S.) 300.0G Pork Grades (Canadian) 300.OH Reflectance Reflectance Of Tissue 30.0 Reflectance Measurement Meat Sample Holder 3.0C Reflectance Data Chart 3.0D TristimuluSjColorimetric 3.OF Reflectance *Vs Agron In Beef 3 LOG Reflectance Vs Hunter "a" On Beef 3 LOG Percent Reflectance Of Light And Dark Pork Muscle 3.0H Percent Reflectance During Storage 3.0 Percent Reflectance Of Bologna During Storage 3.0J Percent Reflectance Of Bratwurst During Storage 3.0K Percent Reflectance With Different Wraps 3.0L Percent Reflectance Under Fluctuating Light 3.0M Reflectance Vs Cooking.. 3.ON Reflectance Vs Storage Temperature 3.00 Reflectance As Influenced By Cooking 3 LOP Percent Reflectance During Freezing And Thawing 3.OR Influence Of Reducing Compounds On Reflectance 3 LOT Relationship Of Percent Reflectance And Additives 3 LOU Influence Of Citric Acid On Percent Reflectance 3.0V Reflectance Vs Phosphate 3 LOW Effect Of Nitrite On Reflectance 3.OX iv

8 Influence Of Pineapple Juice On Reflectance 3.0Y Influence Of Rework On Reflectance. 3.0Y Prediction Equations For Converting Percent Reflection And Marbling Score To Visual Color Score 3.2 Pork Visual Panel Score Vs Percent Reflectance At 685 m;i (nm) (Graph) 3.2B Beef Visual Panel Score Vs Percent Reflectance At 685 nyi (nm) (Graph) 3.2C Calculation Of Georgia Color Constant 32.0 Water Extractability Water Extractability Of Protein Muscle Transmission Values Vs Panel Quality Score (Graph) Tenderness Muscle Length During Rigor Relationship Between Muscle Contraction And Tenderization Warner-Bratzler Shear 33.0 Tenderness Vs Aging Tenderness Vs Muscle Area 332. Warner-Bratzler Vs Grades Warner-Bratzler Vs Temperature Enzymes Enzymes Injected Into Meat Enzyme Strength Using The Warner-Bratzler Shear Time And Shear Force Relationship (Graph) 340. Temperature And Shear Force Relationship (Graph) IB Influence Of Incubation Temperature On Enzymes 340.C Time And Temperature Influence On Enzyme Activity C Demonstration Of Added Enzyme Effect On Tenderness Demonstration Of Papain Activity In Injected Meat Proteolytic Activity Test For Tenderizer Solution Sensory Evaluation Sensory Evaluation Cooking Procedures For Taste Panels 350.0C Taste Panel Vs Fat Level 35.0 Influence Of Heat On Tenderness 35.0B Taste Panel Vs Soy 35.0C Taste Panel Vs Pressure 35.0D Taste Panel Vs Storage Time 35.0E VOLUME 4 Microbiology Total Count Intestinal Organisms Microbiological Scoring System Bacterial Levels

9 VOLUME 5 - Tables Meat Plant Construction Material Bacteria Per Generation English To Metric Measurement Cost Per Piece Shrinkage Concentration Conversion Factors B.P- Vs Elevation Temperature Vs Pressure Ratio Of Ice To Water Cooking Temperature Transmission To O.D. Percentage Meat Formulations Additives Calculators Floors Casings Cans Sanitizing Agents Detergents Insect & Rodent Control Water Standards Metals In Food Desiccants Laboratory Solution Equivalent Weights Density Elements vi

10 270.0 BEEF PREDICTION EQUATIONS (Developed for specific type of beef animals check original reference prior to use) Rule of Thumb. Muscle tissue in a carcass = /3 of live animal weight. 2. Weight of bone, tendon, etc. in a carcass = /4 of the muscle tissue weight. 3. Weight of fatty tissue in carcass = remainder of the weight of the carcass. Callow Animal Production 4,37. USDA-Cutability Groups; USDA Cutability group = (fat thickness, in.) (percent kid ney, pelvic, and heart fat) (hot carcass weight, lbs.) -.32 (ribeye area, sq. in.). Percent kidney, pelvic and heart fat to be used in the equation if these values are not available. Kidney, pelvic, and heart Grade: fat percent Prime 4.5 Choice 3.5 Good 3.0 Standard 2.0 Commercial 4.0 Utility 2.0 Cutter and Canner.5 Cutability croups run from to 5 each representing 2.3% in retail cuts. Lowest number () represents highest cutability. The groups are described as follows: CUTABILITY GROUP A carcass in cutability group usually has only a thin layer of external fat over the ribs, loins, rumps, and clods and slight deposits of fat in the flanks and cod or udder. There is usually a very thin layer of fat over the outside of the rounds and over the tops of the shoulders and necks. Muscles are usually visible through the fat in many areas of the carcass.

11 Beef Prediction Equations (Cont.) CUTABILITY GROUP B A carcass in cutability group 2 usually is nearly completely covered with fat but the lean is plainly visible through the fat over the outside of the rounds, the tops of shoulders, and the necks. There usually is a slightly thin layer of fat over the loins, ribs, and inside rounds and the fat over the rumps, hips, and clods usually is slightly thick. There are usually small deposits of fat in the flanks and cod or udder. CUTABILITY GROUP 3 A carcass in cutability group 3 usually is completely covered with fat and the lean usually is visible through the fat only on the necks and the lower part of the outside of the rounds. There usually is a slightly thick layer of fat over the loins, ribs, and inside rounds and the fat over the rumps, hips, and clods usually is moderately thick. There usually are slightly large deposits of fat in the flanks and cod or udder. CUTABILITY GROUP 4 A carcass in cutability group 4 usually is completely covered with fat. The only muscles usually visible are those on the shanks and over the outside of the plates and flanks. There usually is a moderately thick layer of fat over the loins, ribs, and inside rounds and the fat over the rumps, hips, and clods usually is thick. There usually are large deposits of fat in the flanks and cod or udder. CUTABILITY GROUP 5 A carcass in cutability group 5 usually has more fat on all of the various parts, a smaller area of ribeye, and more kidney, pelvic, and heart fat than a carcass in cutability group 4. USDA. 965 Official U.S. Standards for grades of carcass beef. C&MS-99: Schoonover ^tjal^ Recommended Guide Lines for Carcass Evaluation and Contest. AMSA. Retail Yield (% of partially-boneless retail cuts) [jl.67 X percent trimmed round] X single fat measurement (2th rib)j. Brungardt and Bray J. of An. Sci. 22:77. Steer boneless retail cut (round, loin, rib & chuck) yield (.042 X side weight in lbs.) - (6.39 X fat thickness in in.) - (.39 X kidney fat weight in lbs.) + (.37 X loin eye area in sq. in.) + (.4 X conformation grade coded). Breidenstein National Provisioner. Oct:77 Heifers retail cut yield (.00 X carcass w ht in lbs.) - (6.50 X fat thickness in in.) - (.44 X kidney fat weight in lbs.) + (.42 X loin eye area in sq. in.) + (.34 X conformation grade). Breidenstein National Provisioner. Oct:77

12 Beef Prediction Equations (Cont.) 270.OC Percent closely-trimmed, boneless retail cuts from the round, loin, rib and chuck = (fat thickness over ribeye muscle, in.) (% kidney, pelvic and heart fat or estimated percent kidney fat) (ribeye area, sq. in.) (hot carcass weight, lbs.). Schoonover e_t al Recommended Guides for Carcass Evaluation and Contests. AMSA: Murphy Presented to Am. Soc. of An. Production. Nov. Murphy et al J. of An. Sci. 9:240. Percent lean in carcass s (percent lean in 9-0- rib cut). Hankins & Howe USDA Tech. Bui Separable Lean/side of beef (pounds) = (loin eye area (sq. in.) (8.9). Cole et fd J. of An. Sci. 9:89. Separable Lean/side of beef (pounds) = (separable round lean (pounds) - (37.44). Cole et al J. of An. Sci. 9:89. Separable Lean/side of beef (pounds) r (Foreshank separable lean (pounds) - (4.0). Cole et al J. of An. Sci. 9:89. Separable Lean/side of beef (pounds) (average fat thickness, mm) (carcass weight, lb.). Cole et al J. of An. Sci. 2:355. Separable Lean/side of beef (pounds) = (fat thickness, mm.) (carcass weight, lbs.). Cole et al J. of An. Sci. 2:355. Separable Lean/side of beef (pounds) = (carcass length) (. dorsi area, fifth rib) +.73 (.. dorsi area, twelfth rib) (_. dorsi, last lumbar) (fat thickness) (carcass weight). Cole et al J. of An. Sci. 2:355. Pounds of separable muscle in one side = (fat thickness, in.) (hot/carcass weight, lbs.). Schoonover. Recommended Guide for Carcass Evaluation and Contest. AMSA. Carcass separable Lean (pounds) (biceps femoris, pounds). t al J. of An. Sci. 9,726. Orme Carcass separable lean (pounds) s (sirloin tip muscle group, pounds, vastus lateralis + intermedius + medialis + rectus femoris). Orme, et al J. of An. Sci. 9,726. Carcass separable lean pounds = (longissimus dorsi, pounds). et al J. of An. Sci. 9,727. Oroe,

13 270.0] Beef Prediction Equations (Cont.) Carcass separable lean, pounds = (inside round, pounds, semimembranous + adductor ). Orme et_ al_ J. of An. Sci. 9,727. Percent of carcass wt. in trimmed, partially boneless retail cuts from the round, loin, rib and chuck = (untritnmed rount wt., lbs.) (left side wt., lbs.) +.80 (area of the L.D. Muscle, in ) American Angus Association St. Joseph, MO. Percent of carcass wt. in boneless, retail cuts from the round, loin, rib and chuck = (fat thickness, in.) -.06 (% kidney fat) (L.D. muscle area, in. ) (warm carcass wt., lbs.). Murphey et al J. of An. Sci. 9, 240. Percent boneless retail cuts = (side wt., kg) (L.D. area, cm ) - 2. (fat thickness, cm.) (% kidney fat). Cross et al J. of An. Sci. 37, 267. Percent boneless retail cuts = (fat thickness, cm.) (kidney fat wt., kg) (L.D. area, cm ). Cross et^ a\_ J. of An. Sci. 37, 267 Percent fat free muscle = [2.73 (0th rib LEA, inches 2 )] - [8.06 (0th rib 3/4 FD, inches)]. Fahel et^ al^. 977, J. An. Sci. 44, 8. Pounds fat free muscle = [0.46 (hot carcass wt., lb)] + [4.96 (0th rib LEA, inches 2 )] - [0.98 (0th rib 3/4 FD, inches)]. Fahel ejt al^. 977, J. An. Sci. 44, 8. Weight of bone in a side (kg.) = (radius-ulna, kg.) = (humerus, kg.) = (femur, kg.) = (tibia-fibula, kg.) Callow Animal Production 4:37.

14 270.OE Beef Prediction Dressing Percentages Dressing Percentage for 950 to 250 lb. cattle 50-70% Extreme range 55-67% Normal range for steers, bullocks and heifers 62% Average for choice steers, bullocks and heifers Factors influencing fill increases dressing percentage decreases finish increases dressing percentage increases hide weight increases dressing percentage decreases high dressing percentage - Non pregnant heifers - steers low dressing percentage - bullocks Boggs, D.L. and Merkel, R.A Live Animal Carcass Evaluation and Selection Manual. Dressing Percentage by Quality Grade Quality Grade Range Average Prime Choice Good Standard Commercial Utility Cutter Canner Boggs, D.L. and Merkel, R.A Live Animal Carcass Evaluation and Selection Manual.

15 270.0: Beef Yields Relative Composition of Beef Carcasses Yield % Grade Fat Bone Total Waste Retail Cuts Comparison of Yields of Retail Cuts Retail Cut 2 of Carcass Yield Grades Rump, boneless Inside round, boneless Outside round, boneless Round tip, boneless Sirloin, bone-in Short loin, bone-in Blade chuck, bone-in Rib, short cut (7"), bone-in Chuck, arm boneless Brisket, boneless Flank steak.5.5 Lean trim Ground beef Kidney.3.3 Fat Bone Total

16 270.OG Beef Yields (Cont.) Expected Yield of Major Cuts (Yield Grade 2 and 3): Round Loin Flank Ohuck Rib Plate Brisket Shank Kidney Knob L Range % Average Composi ti on: Edible Portion %Trimmed Fat % Bone Carcass Round Lo i n Flank Kidney Knob Chuck Rib Plate Brisket Shank Edible Portion = Lean + no more than 3/8" of fat

17 270 LAMB PREDICTION EQUATIONS (Developed for specific types of lambs check original reference prior to using) Yield grade =.66 - (0.05 x leg conformation scores) + (0.25 x percentage (not converted to a decimal) kidney and pelvic fat) + (6.66 x adjusted fat thickness over the L_. dorsi, inches). USDA CMS, USDA, F. R. Doc Percent kidney and pelvic fat to be used in this equation if these values are not available: Kidney and pelvic fat, Grade percent Prime 4.5 Choice 3.5 Good 3.0 Utility 2.0 Cull.5 Yield grade groups may be defined as follows: () Yield Grade. A carcass in Yield Grade usually has only a thin layer of external fat over the back and loin and slight deposits of fat in the flanks and cod or udder. There is usually a very thin layer of fat over the top of the shoulders and the outside of the legs. Muscles are usually plainly visible on most areas of the carcass. (2) Yield Grade 2. A carcass in Yield Grade 2 usually has a slightly thin layer of fat over the back and loin and the musedes of the back are not visible. The top of the shoulders and the outside of the legs have a thin covering of fat and the muscles are slightly visible. There are usually small deposits of fat in the flanks and cod or udder. (3) Yield Grade 3. A carcass in Yield Grade 3 usually has a slightly thick covering of fat over the back. The top of the shoulders are completely covered with fat, although the muscles are still barely visible. The legs are nearly completely covered, although the muscles on the outside of the lower legs are visible. There usually are slightly large deposits of fat in the flanks and cod or udder. (4) Yield Grade 4. A carcass in Yield Grade 4 usually is completely covered with fat. There usually is a moderately thick covering of fat over the back and a slightly thick covering over the shoulder and legs. There usually are large deposits of fat in the flanks and cod or udder.

18 Lamb Prediction Equations (Cont.) 270.IB (5) Yield Grade 5. A carcass in Yield Grade 5 usually has more external and kidney and pelvic fat and a lower con formation grade of leg than a carcass in Yield Grade 4. Percent Boneless Retail Lamb Cuts of the Major Wholesale Cuts by Yield (Cutability) Grade. Yield Yield of boneless Yield Yield of boneless Yield Yield of boneless grade retail cuts, % grade retail cuts, % grade retail cuts, % Combined yield of trimmed retail cuts = (conformation grade, to 5) (single fat thickness over the L. dorsi, mm.) (percent kid ney fat). Hoke, K. E. 96. Proc. Recip. Meat Conference 4:63. Percent lean in the carcass = (area of L. dorsi/45 lb. of carcass, in.) (fat thickness over L. dorsi, mm.) (percent kidney and kid ney fat) (percent untrimmed leg). Field et al J. of Animal Science 22:28. Percent edible portion = (fat thickness, in.) (kidney fat, lb.) (chilled carcass weight, lb.). Judge, M. D. and T. G. Martin J. of Animal Science 22:828. Percent trimmed cuts = (carcass weight, lb.) (single fat depth, mm.) (percent kidney fat). Spurlock, G. M. and G. E. Bradford J. of Animal Science 24:086. Percent edible portion = (average of six fat thickness measures, cm.) (kidney and kidney knob weight, kg.) -.39 (leg plus loin weight, kg.) -.8 (body wall thickness, cm.). Judge et. al J. of Animal Science 25:92. Total boneless cuts, percent s (L. dorsi area, cm.2) -.07 (car cass wt., kg.) -.56 (percent kidney knob) (finish group score). Johnston et al J. of Animal Science 26:896.

19 Lamb Prediction Equations (Cont.) 270.C Total consumer cuts, lb. = (chilled carcass wt., lb.) (body wall thickness, in.) -.73 (kidney fat weight, lb.). Oliver, W. M MS Thesis, Texas A&M. Percent yield of major semiboneless retail cuts from the leg, loin, rack and shoulder > (body wall thickness, mm.) (fat depth 3/4 across L. dorsi, mm.) (kidney fat wt., kg.). Field, R. A. and M. L. Riley Wyo. Agr. Exp. Station Bui. 9. Pounds of retail leg, loin, rack and shoulder s (carcass wt., lb.) +.06 (carcass conformation) (single fat thickness, in.) (kid ney fat lb.). Carpenter ejt al J. of Animal Science 28:80.

20 270.ID Lamb Dressing Percentage Dressing Percentage for lb. lambs 40-60% Extreme range 45-58% Normal range 53% Average (shorn lambs) fill decreases dressing percentage increases fatness increases dressing percentage increases pelt weight decreases dressing percentage increases

21 270.2 Pork Yields Dressing percentage (90 to 265 lb hogs) 63-80% Extreme range 68-77% Normal Range 72% Average Boggs, D.L. and Merkel, R.A Live Animal Carcass Evaluation and Selection. Cutability (90 to 265 lb hogs) - wt. of 4 trimmed lean cuts x chilled carcass wt % Extreme range 24-66% Normal range 56% Average Boggs, D.L. and Merkel, R.A Live Animal Carcass Evaluation and Selection Percentage of ham and loin (90 to 265 lb hogs) _ wt of trimmed ham and loin chilled carcass wt 28-54% Extreme range 3-48% Normal range 40% Average Boggs, D.L. and Merkel, R.A Live Animal Carcas Evaluation and Selection Percentage of Carcass muscle (90 to 265 lb hogs) wt of total muscle including 0% intermuscular fat hot carcass wt. x JQO 40-70% Extreme range 45-65% Normal range 5% Average Pounds of muscle containing 0% fat = (hot carcass wt in lbs) + 5(loin eye area in sq. in.) - ll[backfat thickness at the 0th rib and 3/4 lateral length of the eye muscle, including skin in tenths of inches]. Boggs, D.L. and Merkel, R.A Live Animal Carcass Evaluation and Selection.

22 270.2B Pork Yields (Cont.) Percentage Yield* (U.S. Number l's and 2's): Carcass Trimmed Ham Trimmed Loin N.Y. Style Shoulder Trimmed Side Spare Ribs Fat for Lard Lean Trimmings Jowl Feet, Tail, Neckbones %_ Pounds from 220# hogs Yield of Specific Cuts: Ham Boneless Ham Sausage Trimmings Fat for Lard Skin, Bone, Shrink Loin Chops or Roasts Center Chops Fat for Lard Shoulder Boneless Shoulder or Boston Roast Pork Cubes Fat for Lard Bone, Skin, Shrink Side (Skinned) Bacon Lean Trimmings I Pounds From 220// Hog

23 280.0 Terms ANATOMY TERMINOLOGY - for a quadrupeds L (for humans) a, an negative, without ab-, abs away from abductor draw away from a median position ad-, -ad toward adductors draw toward a median position an-, ana up anterior cranial, head (ventral) anti against articulation union between 2 bones bi-, bis double or twice caput head of a bone caudal tail cephal pertaining to head cranial head diaphysis central portion of bone distal point farther away dorsal back surface ec-, ecto out, outside endo-, ento within epi upon extensor a muscle that extends or straightens a joint extra out, beyond flexor... a muscle that flexes or bends a joint foramen opening in bone fossa depression in a bone hetero other, dissimilar homo similar, same hyper above, beyond, over hypo under infra beneath, inferior inferior beneath (caudal) insertion mobile attachment of a muscle inter between intra within lateral side, both right and left lumen cavity of tubular structure med-, me so middle mediad the mid line meta beyond -oid resemblance, form, shape origin stationary attachment of a muscle peri around periosteum surrounds bone except joints peripheral see superficial posterior see caudal (dorsal) process projection of a bone proximal.. point nearer spine ridge styloid pointed process sub under superior above (cranial) superficial near the surface supra above, superior tele distant tuberosity a broad projection situated on a bone vaso vessel ventral belly surface

24 ANATOMICAL PLANES 280.0B MEDIAN

25 Bone approximately 0% of carcass MIND tibia 6 S K E L E T A L C H A R T HOCK BONES (Tarsal group) GAMBREL CORD Achilles Tendon 280. STIFLE KNEE CAPU patellaj ROUND BONE femur protuberance Head of femur ^ / "*""-*.^fc / ^ ^ - - //ftf / AITCH BONE"y pelv ic boftt HIP BONEJ a. Ischiut / b. Pubis / c. Ilium /AI L BONES coccygeal vertebrae (2 to 6) bal l of femur - ^ SACRUM \ Sacral vertebrae \ (5-beef, 4-lamb & pork) SLIP JOINT (Sacro-iliac > diathrosis) CHINE BONES bodies of cervical, thoracic, lumbar, and sacral vertebrae RIB CARTILAGE costal cartilag NLOIN BONES f lumbar vertebrae (6-beef,7-lamb & pork; x yy* f FINGER BONES wba--{transverse process. li \ ^- of lumba r vertebrae / BOME /FEATHER BONES (dorsal processes BUTTON tnoracic vertebrae (3 up to 5 in pork) BREAST BON sternum ELBOW ^ ^ olecxwn process PORE SHANK BONE radius** ARM BONE humerus 4 / BLADE BONE f ) CARTILAGE AXIS BONE 'RIDGE OF BLADE BONE &LADEBONE ^ scapula \.NECK BONES-oervioal (7) ATLAS BONE ATLAS VERTEBRAE st Cervical Vertebrae

26 MUSCLE ANATOMY DESCRIPTION OF MUSCLES ROUND TENSOR FASCIAE LATAE - A thin, broad, rather triangular-shaped muscle on the lateral and cranial surface of the sirloin area and the cranial surface of the round. Origin - Ventral border of the ilium. It passes distally, ending in a glistening sheet of fascia (fascia lata). The fascia lata extends to the region of the knee where it becomes continuous with the tendon of the biceps femoris, the border of the sartoriun muscle, and the tendon of the vastus lateralis. The result of these attachments is that the tensor fascia lata has its insertion. Insertion - Into the patella. Action - Is to abduct the thigh and aid in extension of the leg. BICEPS FEMORIS (Bottom round or outside round; also part of top sirloin butt) - This is a large flat two headed (often looks like 2 muscles) muscle covering a large part of the lateral surface of the thigh. Origin - Ventral surface of the tuberosity of the ischium and the 4th & 5th sacral vertebrae. Insertion - Into about the proximal third of the dorsal border of the tibia and the lulcral margin of the patella. Action - Abductor of the thigh and flexor of the shank. Extension of thigh. JEMITENDINOSUS (eye of round or leg; sometimes a minor portion of bottom or outside round) - A long slender muscle lying between the semi-membranosus and the biceps femoris on the caudal border of the thigh. (Very definite outline.) Origin - Tuberosity of the ischium and first caudal vertebrae. Insertion - Into the dorsal border of the tibia near its proximal end. Action - Flexor of the shank. SEMIMEMBRANOSUS (major portion of top or inside round) - A short thick muscle lying along the caudal and medial side of the thigh between the semitendinosus and the gracilis. Origin - Caudal border and tuberosity of the ischium. The muscle is often divided into two parts in its whole length. Insertion - Into the medial surface of the femur at the distal end and a small part into the medial surface of the proximal end of the tibia. Action - Rotates the femur outwards, adducts thigh, and extends the tibia. SARTORIUS - A thin flat muscle lying on the anterior medial surface of the thigh. Origin - Mostly from the ventral half of the crest of the ilium. Insertion - Patella and proximal end of the tibia. Action - Rotates the femur outwards, adducts thigh, and extends the tibia. GRACILIS (minor portion of top or inside round) - This is a thin flat muscle lying on the ventral half of the medial surface of the thigh. Origin - From the region of the symphysis (union) of the ischium and pubis. Insertion - The aponeurosis is continuous with that of the sartorius. It is inserted into the medial surface of the proximal end of the tibia. Action - Adducts the thigh and has a slight effect in extending the thigh. ADDUCTOR LONGUS - A rather slender muscle on the proximal medial surface of the thigh. (Not shown as a separate muscle on many cross sectioned drawings.) Origin - Cranial border of the pubis. Insertion - Along the medial surface of the femur. Action - Adductor of the thigh.

27 280.2B ADDUCTOR FEMORIS (minor portion of top or inside round) - This muscle lies between the semimembranosus and the femur. Origin - From the pubis and ischium in the region of the symphysis. Insertion - Nearly the whole length of the medial surface of the femur. Action - Extends and adducts the thigh. PECTINEUS - A thin flat muscle close against (cranial) the adductor on the medial surface of the thigh. Divide into two branches. Origin - Lateral fourth of the cranial edge of the pubis. Insertion - Shaft of the femur between the insertions of the adductor femoris and the vastus medialis. Middle of the medial border and distal end of the femur. Action - Adductor of the thigh. QUADRICEPS (knuckle, tip, sirloin tip, or top sirloin)- This is, as the name indicat a four part muscle forming most of the mass of the cranial surface of the thigh. Th tendons unite to form the attachments of the great extensor of the shank. (a) RECTUS FEMORIS - This is the large muscle on the cranial surface of the thigh. Origin - Along the ventral border of the ilium close to the acetabulum. Insertion - Outer surface of the patella in connection with the vastus lateralis. (b) VASTUS LATERALIS - On the dorso-lateral part of the thigh. Origin - Dorsal and lateral surfaces of the femur and greater trochanter of the femur. Insertion - Into the lateral border of the patella in connection with the rectus femoris. (c) VASTUS MEDIALIS - On the medial surface of the thigh. Origin - Medial surface of the femur at about the level of the junction of first and second thirds of the bone. Insertion - Medial border of the patella and the ligamentum patellae. (d) VASTUS INTERMEDIUS - A flat muscle lying beneath the rectus femoris. Origin - Nearly the whole cranial surface of the femur. Insertion - Capsule of the knee joint. Action - The whole quadriceps group acts as the extensor of the shank. The vastus intermedius acts also separately as a tensor of the knee joint.

28 280.2C LOIN END (POSTERIOR SURFACE) GLUTEUS MEDIUS (part of top sirloin butt) - The mass of this muscle fills the curve of the U-shaped tensor just described. Origin - Crest of the ilium and last sacral and first caudal vertebrae. The muscle narrows rapidly from this origin to its Insertion Greater trochanter of the femur. Action - Abductor of the thigh. PIRIFORMIS - A short, massive muscle. Origin - Transverse process of last two sacral and first caudal vertebrae. Insertion - Greater trochanter of femur. Function - abduct femur. MULTIFIDUS DORSI - A long muscle adhering closely to spinous processes. Origin - Lateral part of sacrum; lumbar and thoracic vertebrae. Insertion - Spinous processes of first two sacral, lumbar, thoracic and last cervical vertebrae. Function - Extend spine and flex spine laterally. LONGISSIHUS DORSI - Refer to Short Loin. SHORT LOIN (PIN-BONE END) LONGISSIMUS DORSI (loin strip, ribeye, regular roll, top loin, or loin eye) - The "eye" muscle of the loin and rib. Origin - Tubera, crest and adjacent part of ventral surface of ilium; first 3 sacral spines; lumbar and thoracic spines and supraspinous ligament. Insertion - Lumbar transverse and articular process; thoracic transverse processes; spinous and transverse processes of last four cervical vertebrae; lateral surfaces of ribs except for rib. Function - Extend back and loin; cervical attachment - assist in extending neck and costal attachment aid in expiration. Flex spine laterally. PSOAS MAJOR (major portion of tender or tenderloin) - This is the larger muscle of the tenderloin. Origin - Ventral surfaces of transverse processes of lumbar vertebrae and last two ribs. Insertion - Trochanter minor of femur by a common tendon with the iliacus. Function - Flex hip joint and rotate thigh outward. PSOAS MINOR (minor portion of tender or tenderloin) - A small muscle medial to the psoas major. Origin - Bodies of last three thoracic and first four or five lumbar vertebrae. Insertion Psoas tubercle on shaft of ilium. Function - Flex pelvis or incline it laterally.

29 280.2D HIND SHANK GASTROCNEMIUS - This is the great muscle mass of the calf of the leg. It has two heads; lateral and medial. Origin - (lateral head) From the tendon of plantaris which arises from the lateral border of the patella; from the superficial fascia of the shank; from the lateral surface of the distal head of the femur; and from the outer sur face of the aponeurosis covering the plantaris along the proximal half of the tibia. (medial head) From the medial surface of the distal end of the femur and the surface of the shaft of the femur. The two heads unite along their medial surfaces and pass into a slender tendon called the tendon of Achilles which has its Insertion - Into the proximal end of the calcaneus or heel bone. This tendon (portion of Achilles tendon) together with that of the soleus forms a tubular sheath for the tendon of the plantaris. Action - Extension of the foot. PLANTARIS (cigar muscle) - A spindle-shaped muscle covered distally by the gastrocnemius. Proximally it can be seen between the two heads of the gastrocnemius Origin - Lateral border of the patella. Insertion - The tendon is united with that of the gastrocnemius and inserts into the calcaneus. Action - Extension of the foot. SOLEUS - A slender flat muscle lying deep to the plantaris. Origin - Lateral surface of the head of the fibula and from the proximal third of the fibula. Insertion - The tendon unites with that of the gastrocnemius to form a tubular sheath for the plantaris tendon. It inserts in the calcaneus. Action - Extends the foot.

30 280.2E MUSCLES OF THE ABDOMINAL WALL CUTANEOUS - thin sheet like muscle just beneath the skin. caudal slices of bacon. Found in the EXTERNAL OBLIQUE - (Obliquous externus abdominis) - This muscle is a large, thin sheet forming the outer layer of the whole abdominal wall and part of the thorax ventrally. The fibers pass ventromedially at varying angles from the origin. Run primarily in a caudal and ventral direction. Found in center slices of bacon. Origin - By small muscular slips from the caudal nine or ten ribs and from the lumbodorsal aponeurosis. The fibers pass ventrally and caudally and end in a thin aponeurosis of insertion. The aponeurosis extends to the midventral line where it has its Insertion - Into the medial raphe of the sternum from the level of the seventh costal cartilage to the tip of the xiphoid cartilage and into the linea alba from the sternum to the symphysis pubis; into the pubic tubercle and cranial border of the pubis. The abdominal portion of the aponeurosis is united with that of the internal oblique beneath, forming the outer layer of the sheath of the rectus muscle. Action - With the other abdominal muscles to compress the abdomen. INTERNAL OBLIQUE - (Obliquus internus abdominis) - This muscle is similar to the preceding but not as extensive in area. Its fibers lie at right angles to those of the external oblique. This muscle runs perpendicular to the external oblique. Found in center slices of bacon. Origin - From the lumbodorsal aponeurosis from the fourth to the seventh lumbar vertebrae and a similar aponeurosis from the ventral half of the iliac crest. The fibers pass cranioventrad and end in a thin aponeurosis of insertion which extends to the linea alba blended with the aponeurosis of the external oblique. Insertion - is the linea alba. (White line on ventral midline) Action - Compressor of the abdomen. THE TRANSVERSUS ABDOMINIS - This muscle covers the whole surface of the abdomen and lies deep (inside) to the internal oblique. As the name indicates the fibers lie in a transverse direction. Found in center slices of bacon. Origin - From the cartilages of all the false and floating ribs by fleshy slips; from the transverse processes of all the lumbar vertebrae; and from the ventral border of the ilium. Close to the lateral border of the rectus abdominis the fibers end in a thin aponeurosis which continues to the Insertion - In the linea alba. Action - Compressor of the abdomen. RECTUS ABDOMINIS (flank steak) - A fairly thick flat muscle lying just lateral to the linea alba which separates it from the other rectus on the other side of the midline. Found in the caudal slices of bacon. Origin - By a strong tendon from the tubercle of the pubis. From this origin the muscle passes cranially between the aponeurosis of the transversus and the peritoneum, then enters the sheath formed by the other muscles, emerges from the sheath at the tip of the xiphoid process and passes ventral to the costal cartilages to the Insertion - By a tendon to the fourth or fifth costal cartilages and the sternum. Action - Retracts the ribs and sternum, compresses the abdomen. If the thorax is fixed as in climbing, the rectus assists in elevating the hind legs by drawing the pubis nearer the thorax. Flex vertebral column.

31 280.ZF RIB (Blade End) TRAPEZIUS - This muscle is divided into two main portions. These are: SPINOTRAPEZIUS - A flat triangular muscle on the superficial surface of the shoulder. Origin - Tips of the spinous processes of nearly all of the thoracic vertebrae. It has its Insertion - Into the distal part of the spine of th> scapula. Action - Draws the scapula dorsocaudad. ACROMIOTRAPEZIUS - This lies just craniad to the preceding. Origin - From the spinous processes of the vertebrae from the axis to the third or fourth thoracic vertebrae. Insertion - The region of the acromion and distal part of the spine of the scapula. Action - Draws scapula towards the vertebral column. RHOMBOIDEUS - A rhomboid-shaped muscle between the scapula and the vertebral column. Origin - From the vertebrae from about the fifth cervial to the fourth thoracic vertebrae. It passes laterally to its Insertion - Into the vertebral border of the scapula. Action - Draws scapula towards the vertebral column. LEVATOR SCAPULAE VENTRALIS Origin - From the first cervical vertebra and part from the occipital bone of the skull. It passes caudad and ventrad to its Insertion - Into the distal part of the scapula. Action - Pulls scapula cranially. LEVATOR SCAPULAE DORSALIS Origin - From the base of occipital or first cervical vertebrae. It passes caudally to its Insertion - On the medial surface of the scapula near the vertebral border. Action - Draws the scapula cranioventrally. LATISSIMUS DORSI - Flat muscle attached lumbo-dorsal fascia, 9-2 rib and medial tuberosity of the humerus. Found in the cranial slices of bacon. LONGISSIMUS DORSI - See "Short Loin" LONGISSIMUS COSTARUM - A long narrow muscle that extends along the lateral edge of the longissimus dorsi. INTERCOSTAL - External and internal - Located between costal (rib) bones. Insertion and origin - on ribs and cartilages. SERRATUS VENTRALLIS (portion of inside chuck roll) - This muscle lies on the lateral surface of the thorax most of its length. Origin - From the first nine or ten ribs on or near the costal cartilages. The fibers converge to the Insertion - On the medial surface of the vertebral border of the scapula. Action - Pulls the scapula toward the midventral line of the thorax. Sling support of thorax to raise and lower it.

32 280.2G CHUCK (Arm Surface) TENSOR FASCIAE ANTIBRACHII TRICEPS BRACHII (major muscle of beef clod) - This muscle as the name indicates is divided into three parts or heads, a lateral, medial, and intermediate (long head). It is the large muscle caudal of the humerus. Origin - (in general) - Humerus and glenoid end of scapula. Insertion - (in general) - Proximal end of the ulna and the olecranon process. Action - Extension of the forearm. RRACHIALIS - From the cranio-lateral surface of the humerus to the ulna. Origin - From a v-shaped area on the lateral surface of the humerus. Insertion - On the lateral surface of the proximal end of the ulna. Action - Flexor of the forearm. DELTOIDEUS (minor portion of the clod) Origin - Aponeurosis which covers the infraspinatus. Insertion - Deltoid tuberosity and brachial fascia. Action - Flex shoulder joint and abduct arm. TERES MAJOR - A thick muscle lying on the posterior border of the scapula. Origin - From the dorsal third of the caudal border of the scapula. Insertion - Ttn tendon joins that of the latissimus dorsi and inserts with it. q :\PV]J\ l ltr. sv flat muscle covering the entire under surface of the scapula. Origin - /roxa the whole subscapular fossa. The fibers converge toward the shoulder joint and the strong tendon has its origin in this joint. Insertion - Into the dorsal border of the lesser tuberosity of the humerus. Action - Adducts the humerus. BICEPS BRACHII (pop-up muscle) - A strong muscle on the cranial surface of the humerus. This muscle contains an abundant supply of connective tissue. Origin - From the glenoid angle of the scapula. The tendon passes through the capsule of the shoulder joint. The muscle extends the length of the upper arm. Insertion - On the proximal end of the radius. Action - Flexor of the forearm. CHUCK (Scapular Area) SUPRASPINATUS (scotch tender, tender, tenderloin, chuck tender, minute steak) This muscle is fish shaped (dorsal end corresponding to the fish tail) and occupies the area from the spine to the cranial border of the scapula. Origin - From the whole surface of the supraspinatus fossa, and from the edge of the subscapularis at the cranial border of the scapula. The tendon passes over the shoulder joint to its insertion. Insertion - On the tuberosity of the humerus. Action - Extends the humerus after it has been flexed. INFRASPINATUS (minor portion pf the clod, petite steak) - This muscle fills the fossa caudal to the spine of the scapula. Origin - From the whole surface of the infraspinatus fossa and from the raphe between it and the teres major. Insertion - The tendon passes over the shoulder joint to the tuberosity of the humerus. Action - Outward rotator of the humerus.

33 280.2H FORESHANK Deep digital flexor. This is a thick muscle that has two heads: ulnar and humeral: and both are caudal to the respective bones. The tendons join to make the strongest and deepest of the flexor tendons. Origin - Medial epicondyle of humerus; medial surface of olecranon; middle of posterior surface of radius and small adjacent area of ulna. Insertion - Semilunar crest and adjacent surface of third phalanx. Action - Extend digit as well as extend elbow. LATERAL DIGITAL EXTENSOR Origin - Lateral tuberosity of radius, lateral ligament of elbow joint, shaft of ulna, lateral border of radius and intermuscular septum. Insertion - First phalanx. Action - Extend digit. SUPERFICIAL DIGITAL FLEXOR - Caudal to radius Origin - Medial epicondyle of humerus and ridge on posterior surface of radius. Insertion - First and second phalanx. Action - Flex digit and extend elbow. FLEXOR CARPI ULNARIS - One of the most caudal muscles of the shank Origin - Medial epicondyle of humerus and medial surface and posterior border of olecranon. Insertion - Proximal edge of accessory carpal bone. Action - Flex carpal joint and extend elbow. FLEXOR CARPI RADIALIS - Caudal and medial to radius Origin - Medial epicondyle of humerus. Insertion - Medial metacarpal bone. Action - Flex carpal joint and extend elbow. COMMON DIGITAL EXTENSOR - Lateral to radius Origin - Humerus medial and lateral to coronoid fossa; radius; shaft of ulna an fascia of forearm. Insertion - Extensor process of third phalanx and first and second phalanges. Action - Extend digital and carpal joints and flex elbow joint. EXTENSOR CARPI RADIALIS - Most cranial muscle of the shank Origin - Lateral condyloid crest of humerus; coronoid fossa and deep fascia of arm and forearm. Insertion - Metacarpal tuberosity. Action - Extend and fix carpal joint and flex elbow joint. MUSCLES OF THE BRISKET PECTORALIS MAJOR AND MINOR - This is the thick mass of muscles on the ventral wall of the thorax. Its various subdivisions need not be worked out in detail. The minor is deep to the major. Found in the cranial slices of bacon. Origin - From the median raphe of the sternum from end to end. Insertion - Into the proximal half (approximately) of the humerus. Action - Adducts the arm towards the midventral line.

34 ROUND STEAK BONE A Femur ROUND STEAK MUSCLES Semimembranosus-Part of top (inside) 2 Semitendinosus-Eye or part of bottom (outside) 3 Biceps femoris-outside (bottom) 4 Adductor-Part of top (inside) 5 Gracilis-Part of top (inside) 6 Pectineus 7 Sartorus 8 Vastus medialis ~) 9 Vastus intermedius( ^Cranial Tip or knuckle 0 Vastus lateralis f 4? Rectus femoris \ Lateral Medial' >f Caudal

35 280.2J PORTERHOUSE AND T-BONE STEAKS BONE A Lumbar vertebra MUSCLE Longissimus dorsi 2 Psoas major 3 Psoas minor 4 Multifidus dorsi 5 Gluteus medius 6 Obliquus abdominis externus 7 Obliquus abdominis internus 8 Transversus abdominis T-BONE STEAK PORTERHOUSE STEAK PORTERHOUSE STEAK

36 RIB AND CLUB STEAKS 280.2K RIB STEAK CLUB STEAK BONES A Rib B Thoracic vertebra C "Ligamentum nuchae" MUSCLES Longissimus dorsi 2 Multifidus dorsi 3 Spinalis dorsi * Longissimus costarum 5 Serratus dorsalis 6 Intercostal muscle 7 Obliquus abdominis externus 8 Latissimus dorsi Medial Lateral. Feather Chine

37 BLADE STEAK 280.2L BONES A Scapula B Thoracic vertebra MUSCLES Serratus ventralis 2 Subscapularls 3 Infraspinatus 4 Supraspinatus 5 Cutaneus omo-brachialis 6 Triceps brachii, long head 7 Teres major 8 Intercostal muscles 9 Lon^us colli 0 Longissimus costarum Spinalis dordi 2 Complexus 3 Multifidus dorsi 4 Splenius 5 Rhomboideus BLADE STEAK Ventral Dorsal

38 ARM STEAK 280.2M MUSCLES Deep pectoral 2 Triceps brachii, long head 3 Triceps brachii, lateral head 4 Brachialis 5 Brachiocephalicus 6 Biceps brachii? Superficial pectoral 8 Coracobrachialis 9 Triceps brachii, medial head 0 Sternocephalicus Rectus thoracis 2 Intercostal muscles 3 Serratus ventralis lb Latissimus dorsi 5 Tensor facia antibrachii 6 Cutaneus trunci? Cutaneus otno-brachialis ARM STEAK Cranial Caudal BONES A Humerus B Ribs H cd

39 280.2N B ICE PS FEMORIS TENSOR FASCIA LATAE LONGISSIMUS COSTARUM LONGISSIMUS DORS I SUBSCAPULARIS TRICEPS BRACHII BICEPS BRACHII

40 GLUTEUS MEDIUS RECTUS FEMORIS VASTUS LATERALIS SEMITENDINOSUS SEMIMEMBRANOSUS PERONEUS LONGUS GASTROCNEMIUS PERONEUS TERTIUS LATERAL EXTENSOR FLEXOR HALLUCIS

41 280.2 RHOMBOIDEUS^ DELTOIDEUS ffriceps BRACHII (LONG) BICEPS BRACHII TRICEPS BRACHII (LATERAL) BRACHIALIS EXTENSOR CARPI RADIALIS EXTENSOR DIGITI TERTII EXTENSOR DIGITI COMMUNIS TENSOR DIGITI QUARTI JJLNARIS (YTERALIS

42 280.2Q MUSCLES OF THE POULTRY LEG AND THIGH M. Sartorious M. Biceps M. Tensor Femoris Fascia Latea M. Semi-raembranosus M. Semi-tendinosus M. Perforatus Et. Perforans (Digiti terti) M. Gastrocnemius M. Peroneus Longus. M. Flexor Digit, longus 2. M. Plantaris (soleus) 3. M. Gastrocnemius Cross-section of the Leg A. M. Flexor Perforatus III 5. M. Flexor Perforatus II 6. M. Flexor Perforatus IV 7. M. Peroneus 8. M. Flexor Hallucis longus 9. M. Extensor Digit, longus 0. M. Extensor Propr. Digit III. M. Extensor Hallius longus A. Fibula Tibia H a u ^caudal cranials CO u CB

43 280.2R SHRIMP () ManiMe (2) Brood pouch (3) 8th Thoracic segment (4) st Abdominal segment (5) st Abdominal appendage (6) 6th Abdominal appendage

44 280.2S OYSTER Posterior retractor muscle Auricle Ventricle Posterior adductor muscle Anterior retractor muscle Anterior adductor muscle Gills

45 BEEF LYMPH NODES Poplit««l Superficial Inguinal ($) Ischlatic External Iliac Deep Inguinal Superficial Inguinal (</) Pre femoral Internal Iliac Lumbara Intercostal* Sternal* Axillary Preaternal Preacapular Prepectorala

46 280.3B B E E F H E A D L Y M P H N O D E S (Viewed from Rear-Atlas Joint) Suprapharyngeals Mandibular or Submaxillary Mandibular or Submaxillary

47 280.3C P O R K - L Y M P H N O D E S Popliteal Superficial Inguinal Iliac Prefemoral Sternal Prescapular Pharyngeal Parotid Prepectoral Submaxillary or Mandibular

48 290.0 LOIN EYE AREA "Loin eye area" or "loin eye area per unit weight" is often used as an indicator of muscling in the total carcass. Loin eye size is also readily observed by the consumer and is often related to the consumer's acceptance of the meat product. To accurately measure the loin eye size a standardized cross-sectional cutting procedure should be followed. In Beef Cattle Carcasses: The carcass should be divided between the last two ribs. This is accom plished by sawing through the upper /4 of the 2th thoracic vertebrae (eighth below the lumbo-sacral joint). The cut is then made perpendicular to the outside surface of the carcass, across the loin eye (and perpendicular to it) to the 2th rib and then follows this rib across the carcass. The. dorsi (care is taken to include only this muscle) is then traced on acetate paper. The following is a comparison of carcass weight and. dorsi area: Average Average Average Hot Carcass. dorsi Hot Carcass. dorsi Hot Carcass. dorsi feight area Weight area Weight area 'ounds sq. in. Founds sq. in. Pounds sq. in

49 290.OB In beef animals of the same weight bulls have a larger longissimus dorsi than steers and steers have a larger eye area than heifers. Relation between L. Dorsi area and carcass yield in beef carcasses has been reported as follows: Carcass Yield Correlation Coefficient Range Percent edible portion 0.85 Weight of separable lean Boneless retail cuts Ribeye area for 950 to 250 pound cattle in Extreme range in Normal range.0 in 2 for 000 lb steer 2.0 in 2 for 000 lb bullock 0.0 in 2 for 000 lb heifer Fat thickness is measured to the nearest one tenth of an inch at a point 3/4 of the length of the rib eye muscle from the chine bone end and perpendicular to the outside surface. Fat thickness for 950 to 250 pound cattle in. Extreme range.5-.5 in. Normal range for steers and heifers in. Normal range for bullocks 0.6 in. Average for choice steers and heifers 0.3 in. Average for choice bullocks

50 290.OC Relation between fat thickness and carcass yield in beef carcass has been reported as follows: Percent total boneless retail cuts Percent separable lean Percent separable fat 0.82 Percent separable bone -0.76

51 290.0 In Pork Carcasses: The. dorsi is cut perpendicular to the long axis at a point posterior to the junction of the 0th rib and the 0th thoracic vertebrae. The tracing should be made prior to removal of the backfat, if possible. The loin eye area of live hogs weighing 90 to 265 pounds is in extreme range, 3-7 in normal range, 4.5 in average. Loin eye area can be adjusted to a 230 lb live weight by adding or subtracting 0.05 in 2 /lb below or above 230 lbs. Backfat thickness is an average of 3 measurements taken opposite the st thoracic, the last thoracic and the last lumbar vertebrae. measurements include the skin and are made perpendicular to it. The The backfat thickness of live hogs weighing 90 to 265 pounds is in. extreme range, in normal range and.5 in average. Backfat can be adjusted for weight to a 230 lb weight as follows: Adjusted Backfat to 230 lb weight = (230 - actual weight) X Unadjusted Backfat Carcass length is measured from the anterior edge of the aitch bone to the anterior edge of the st rib adjacent to the vertebra. If the carcass is unevenly split use the side with the greatest amount of bone. Length of live hogs weighing 90 to 265 lb is in. extreme range, in. normal range and 30.5 in. average.

52 290.OE Conversion factors inch millimeters square inch 6.45 square centimeters Anterior edge of aitch bone Last lumbar Last thoracic Posterior to junction of 0th rib First thoracic References: Schoonover ^t ad., 967. Recommended Guides for Carcass Evaluation and Contests. American Meat Science Association, Chicago,. USDA, 967. Plastic grid.

53 In Lamb Carcasses: Minimum Ribeye Area According to Carcass Weight Hot lamb carcass weight, lb. Minimum ribeye area, sq. in. Less than to to to to or more 2.7 GRAPHIC TECHNIQUES TO ESTIMATE IRREGULAR AREAS Regularly spaced dots or squares on a sheet of clear plastic is placed over the area to be estimated. The squares or dots which are more than /2 encircled by the irregular area are counted and then divided by the number contained in a square inch, to equal the number of square inches in this area. An example of some of the patterns used are as follows: dots per sq. in. / square = /0 sq. in. / square = /0 sq. in. 2/ 0 dots/sq. in. 20 dots per sq. in. / square = /20 sq. in. References: ^ State University of Science and Technology and USDA

54 LOIN EYE AREA - COMPENSATING POLAR PIANIMETER Trace loin eye (Be sure you have only the l^. dorsi muscle) on acetate paper Tape paper on drawing board. Set up instrument so that when tracer is in center of area to be traced that the 2 arms form approximately a 90 angle as shown. Weight end 4. Roughly trace outline to see that instrument will cover the total area. 5. Draw a line across the loin eye tracing and set pointer here for first reading (A above). 6. To read: (a) First number - pointer on dial B (above) will be between two numbers, record lowest number. ( 3 <ZJ)3 is first number) Ex.:\4 (b) Second and third number - zero line on stationary roller (left hand scale the way instrument is set up above) at C above is between 2 lines, read lower value. Ex. 9 is 2nd and 3rd numbers (c) Fourth number - is a vernier reading from the stationary roller at C above. On the stationary scale, select the line that most nearly lines up with any line on the movable scale and this is the 4th number. 0 4 is the 4th number Total number is 394

55 29.OB 7. Record reading and then trace pointer clockwise around area to be measured. After reaching the starting point again, read the instrument. Subtract st reading from the second reading, point off 2 places and your answer is in sq. inches. Repeat tracing and your answer should agree within.02 sq. in. 8. Draw a square 3 inches on a side and measure it for practice to see how close it is to 9 sq. inches. 9. Measure loin eye area. Reference:. Keuffel and Esser Co Directions for the Use, Care and Adjustment of Compensating Polar Planimeters. Keuffel and Esser Co.,

56 Conversion Table of Square Inches to Square Ce Square Square Inches inches in hundreths , , 29 7, 35 7, 4 7, , , , 5, 5, 5, 5. 5, 52, 52, 52, 52, 52, 52, 52, 52, 52, 52, , 52 60,

57 Conversion T?>ble of Square Inches to Square Centimeters 29.OD Square Square Inches inches in hundreths , , , , , , , , , , ,

58 29. Density of Meat Products Density is important when calculating capacity of Meat Handling Equipment. Product Fresh Beef Frozen Beef Regular Fresh Pork Trim Fresh Pork Jowls Sweet Pickle Pork Trim Frozen Pork Jowls Hamburger Water Wiener Emulsion Bologna Emulsion Salt Sugar Soy Protein Concentrate Flour Starch Ham tumbled, whole pieces Frozen beef (XX cubes) Treatment 3/8" plate 3/8" plate 3/8" plate 3/6" plate 3/8" plate 3/8" plate 3/6" plate liquid All Meat All Meat Crystal Dextrose GL-30 Density in lbs/cu ft Reference: Terrell, R. N AMI Sausage Short Course, Chicago.

59 CsJ S3 JO 0> U u a) 2 u cd w 2 ai 2 o m i CO 0 K M O \ \ * I \ K 00 \o * o U ft U 2 H I CM 00 ajvnbs n-p vaay

60 292.0B CO CM

61 292.OC nttttt IT r I [ I I I Compensating Polar Plan!meter LL. u TO Slice No. 0 Blade End Area of Slab of Bacon Flank End

62 292.OD % BY WEIGHT VS % AVERAGE OF SIDES #. #? OF A STEAK (OF FAT, BONE & MUSCLE USING POLAR PLAN I METER) AMUSCLEi FAT BONE J_ ' 60 u5 LU 50 I O CO ttrt MUSCLE, ko Lu O WEIGH CO 30 i i 0 0?0 30 ^o % BY POLAR PLAN I METER

63 295.0 Frankfurter Shrink Test. Obtain several frankfurter samples, measure length. 2. Determine the shrink of each sample by using the following procedure:. Boil liter of water. 2. Weigh 3 frankfurters and drop into boiling water 3. Bring water back to boiling and turn off heat. 4. Remove frankfurters from water after 7 minutes. 5. Blot dry. 6. Measure length after cooking. 7. Calculate weight loss and change in length. Results from a typical frankfurter test. Ingredients % Loss (weight) % Loss (length) Beef and Pork and Chicken Beef and Pork, Turkey, Pork Stomach Beef Beef Chicken (>22% fat)

64 295.OB SHRINKAGE TURING VACUUM PACKAGE STORAGE OF BEEF I^OLESALE TUTS 0.8 MAXIMUM VALUES M n.7«0.6" 0.5' MINIMUM VALUES 0.4" n.3«hays IN GOOLER 2

65 295 Prediction equation for weight loss of hams during aging rtr 96 y J I a ft J F u i rf ti = : U r tt rrn t rrn n LLL \\ : : : L : LJ n LLLJ n : J u = J U # LLLJ LLLJ Tf : I & I , E! ' i _ WEEKS AGED

66 295.OD DRIP (BACON) VS. COOKING TIME IN SECONDS IN MICROWAVE OVEN Cook TI M - Second* In Microwave

67 :. ' - - \. 295.OE p. u o Range in Drip Loss on Freezing & Thawing 6.0!? ff 5.0 A. O r : - Hi: ' t + _t_ i jii ti MI I tii' LU E: E::::i:*:::::::: HI H 7 Wli H JLJ H H P## : * ::::^: I ppi IB' SB " ~ II B^TB E:::!::*:*::::::!; t" -»--# B_ j.0 j^.-. rtn p! U-4i ± 03 n o o

68 290.OF Drip Loss on Serial Freezing and Thawing of Beef 0

69 295.OG Range In Drip Loss on Serial Freezing and Thawing of Beef u 2 ::: 0 0) v N N M «> «Cv 0) «to 4J CM B d rt <5 a- CO 0

70 295.0 SHRINK ON CONSECUTIVE FREEZING & THAWING A.5 7, ASH IN DRIP VS NUMBER OF TIME FROZEN

71 295.0 _ f - ft C i 0 J i _._^ _3 ^ - -* -ic (A t in t. P- OC c to s - H i i n --4-fen X It - ~r I CO ri I XI t -PW -Htfr: \ i p ^ - I i MI i ti j ill III I fit Jflt m~ I l#j i j IJTI jr * J t/i r M j /[ m ^ j f I w\ O OC CO ^ I M Hr 0) br :E:!E:J::::::::: SO OC o ID T i CM o oo vo CM c 00 SO «^ CN C OC \O CO CM CM CM CM Csl en CO

72 295.OJ % Shrink on Thawing of Tumbled Pork Cubes vs. Non-tumbled Pork Cubes O.k aai i 0.3 aai IBBI 0.2 ii BBl w 4 t:_:_:_ a m mm mw n»m 4 I I KS mm Si I :::: Ix-'V -\ BBJ 'l 0. mm BBBBI\ > V > \ 0. :::: ' v iiii c(0 c 0) (0 re V X3 umb c o "O 0) i h o umb Pork cubes were pumped with brine (25% salt, 5% sugar, 5% phosphate, and 0.2% nitrite) to?0 ', of original weight. They were tumbled 0 iin. and rested 50 iin. for a period of 8 hours. Cubes were stored at -0 C for 4 days prior to thawing.

73 295.OK Amount of Exudate vs. Time + Inch cubes trimmed of fat and punped with brine (25% salt, 5% phosphate, 5% brown sugar and 0.2% nitrite) to 0% of wt. (0 0) «* o If.5 I/I J3 v^ 0) <0 T3 3 X t o en Frozp.i Pork Prior to Tumbling Unfrozen Pork Prior to Tu.ibl i g 0.5 Unfrozen Beef Prior to Tumbling B-H- -H- Time (hours) Tu rib led 0 i in. d ni ri;sicti

74 295.OL Amount of Exudate vs. Tumbling Time Inch pork cubes trimmed of fat and pumped with brine (25% salt, 5% phosphate, 5% brown sugar and o.2% nitrite) to 0% of wt. I Tumbling Time (hours) Tumbled 0 min. and rested50 nir.

75 295.OM fffect OF PHOSPHATE ON % COOK YIELD IN BEEF fin 76 w - 0 -t j t «i i m i * i m I S 7? o filf f i a j j - i H w 60 ± T p < T PHOSPHATE

76 GRADES OF MEAT ANIMALS AND PRODUCTS Beef Quality Cuta bility Cows Bull & Stags Veal & Calves Prime Choice Good Standard Commercial Utility Cutter Canner l(high) (low) Choice Good Standard Commercial Utility Cutter Canner Choice Good - Commercial Utility Cutter Canner Prime Choice Good Standard - Utility - Cull Lamb & Yearling Mutton Mutton Prime Choice Good Choice Good Utility Utility Cull Cull Pork U.S. No. U.S. No. 2 U.S. No. 3 U.S. No. 4 Utility Dressed Poultry Ready to Cook Poultry Individual Live Poultry Lot A Quality B Quality C Quality U.S. Grade A or No. - At least 90Z U.S. Grade B or No. 2 - At least 907. U.S. Grade C or No. 3 - None lower Rejects

77 300.OB Beef Yield of Closely Beef Yield of Closely Yield Grade Trimmed Retail Cuts Yield Grade Trimmed Retail Cuts From Round, Loin, From Round, Loin, Rib and Chuck Rib and Chuck Recommended Numerical Values Quality Grades High Medium Low Prime Choice Good Standard Utility Maturity A A A B R B+ 2 0 C C C+ 9 8 D D EH E E E+ 3 2

78 300.OC Recommended Numerical Values (Cont.) Marbling (degree) Very abundant Abundant Moderately abundant Slightly abundant Moderate Modest Small Slight Traces Practically devoid Devoid Texture of Lean Very fine Fine Moderately fine Slightly fine Slightly coarse Coarse Very coarse Texture of Marbling Fine 0 Medium 9 Coarse 8 7 Color of Lean 6 Very light cherry red 5 Cherry red 4 Slightly dark red 3 Moderately dark, red 2 Dark red Very dark red Black 7 Firmness of Lean 6 Very firm 5 Firm 4 Moderately firm 3 Slightly soft 2 Soft Very Soft Extremely soft

79 300.OD

80 i 300.OE c CJ Ui S3 u CJ w «m CO 03 rh «sr CO CM < rh Name 0) s ri c A A /* A A /T* I i i i i i i i I i i i i i I i i i i i i I i i i i i i i I i i i i i i I i i i i i i I i i i i i i i I i i i i i i I i i a i i i I i i i i i i i u i i i 4J u I i i 4- ti i I i i a a o i rh CO I i i C = i >> 0 I i > co i 4J 4- r i i TH a 0 I <4H tfl i CC i-h e i CO > i c C9 I r" u i rh c a J i o 4J c CC I 4J rh i o4- o i B (t 4- I 4J u i o a U 4J x. 0) i H a OC i 4- % H e H rh i -ao o U O i H en 4- -TV i c I if* i i I t i i I i! I I i I i I i I i l_ - I i I I i I I i ' I i I i J I I I i I I i I i ' I i i! i I i _J I I. I i o B u o CO o o rh (U Ul TI 4J H CO rh CO red s Color Generi youthful; Jdescr: good t ent C rh CJ [Lean firm; fine textur aright _redj_ si. marbl ing iree f marke defec Fat firm white si. t:lnge ess hick 4J rt JZ 3 4-4J CO X> ij sr 4- c s H C H (Fat th in inc -2 \ (minim ass car + O O c o CO rh rh rh m * o rhr CO + a o rr I < sr rh oo o CO I rh * O VO rh + o ON o In in CN i en o I rh o * rh u CTN 4-4J ex B o H u rh 4- o o U CO o j. 2 L2L - I T, jness i Iquarte i o

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84 30.0 REFLECTANCE MEASUREMENTS In a reflectance unit, a white light is broken down into its total visual spectrum and a narrow portion of this spectrum is selected by a movable slit. This wavelength (monochromatic light) is directed toward a solid meat sample. The light reflected from this tissue is collected by a sphere (integrating) and directed toward a light sensitive cell and this measures the quantity of reflected light. The machine is calibrated by placing a white magnesium carbonate block in the sample holder and adjusting the percent transmission to 00%. Since this magnesium carbonate block is difficult to handle, a secondary standard is then evaluated and its percent transmission is recorded. This reflectance (secondary standard) setting is then used for this wavelength and corresponds to 00 percent with magnesium carbonate. With a sample in place, the percent transmission scale will indicate the percent of total light reflected from the sample with 00 percent corresponding to the light reflected from magnesium carbonate.

85 REFLECTANCE MEASUREMENTS 3.0. Have Instructor mount reflectance unit on the Spectronic-20 if the units are not connected. 2. Plug in both units. 3. Turn on power supply (P). (Red light (R) has a 5 sec. delay) Power supply unit 4. Turn knob C clockwise (light at G should come on) until needle reads 0% on top scale at F. 5. Set wavelength desired in window D with knob B. Type sample Wavelength Pork or Beef 685 my (nm) Bologna 650 & 570 my (nm) (Use ' re ** ectance at 650 my nm X reflectance at 570 my (nm) v ' 6. Let machine warm up at least 30 minutes. 7. Wrap sample in meat film with sweet side next to meat. (Store at refrigerator temp, until ready to read) 8. Set needle at 07. on top scale with knob C. 9. Be sure flap E covers opening. 0. Slowly depress switch H and watch meter F. Do not let needle exceed (If needle is going too far to the right, rotate knob A counter-clockwise to prevent this). With switch H fully depressed, set indicator on meter F at proper 7. reflectance with knob A. Wavelength used Reflectance setting

86 3.OB Release switch H. Open flap E (Never open with switch H depressed) Place meat In sample container with area to be measured centered over opening. Place sample container securely over opening E. Depress switch H and read X reflectance on top scale of meter F. % reflectance Release switch H, remove sample and replace Flap E. Turn power supply off, turn Spectronic-20 off by counter-clockwise rotation of knob C, unplug both units and replace dust covers. u 8 CO u Superior 6 Excellent Average 5 4 o Slightly Faded 3 2 Data showing the relationship between the reflectance ratio / % Reflectance at mu(nm ) \ ^ evaluatlon score % Reflectance at my(nm) / - / % reflectanceat my (nm') 4 anel Color Score : \ -- i J i m! i s Faded - < i J > Completely Inferior, _ j n i T w :i:t : ; # i % reflectance at my(nm) /f A -r _ ) VI ^ T T -Mn t Tn III MM Reflectance Ratio { % Reflectance at my(nm) % Reflectance at my(nm) References: Bausch and Lomb. Spectrophotometer Educational Manual, Bausch and Lomb Optical Co., Rochester, New York. Bausch and Lomb. Color Analyzer Reflectance Attachment for Spectronic-20 Colorimeter. Bausch and Lomb Optical Co., Rochester, New York. Ramsbottom, J. M., Goeser, P- A., and Schultz, H. W. 95. How light discolors meat:what to do about it. Food Inds. 23:20. Reilly, C. N Laboratory Manual of Instrumental Analysis. McGraw-Hill Book Company, Inc., New York. Warnecke, M Effect of microbial flora on comminuted meats. M. S. Thesis. The Ohio State University.

87 3.OC MEAT SAMPLE HOLDER FOR REFLECTANCE MEASUREMENTS ON THE B&L SPECTRONIC 20. Drill a hole and 29/32 inches in diameter in the bottom center of an 8-oz. tin ointment can. This hole should be approximately /32 of an inch in diameter larger than the vertical extension of the integrating sphere located under the reflectance light cover. Therefore, its size may vary slightly from machine to machine. 2. Cut rubber gasket material the size of can. Cut a hole and 7/8 inches in diameter in this gasket. This hole should fit snugly (with complete omission of light) around above-mentioned extension. Hole can be enlarged with sandpaper if necessary. 3. Glue gasket to outside bottom of tin can after centering the two holes. 4. Paint inside of can and top with flat black paint to reduce stray light. 5. Paint a vertical line on outside of can-edge and top-edge so that can may always be mounted in the same position. 6. After the meat sample is wrapped in film use various thicknesses of sponges to hold the sample securely on the bottom of the sample container. Can Diameter (0. D.) 3-3/4" Height 3/4"

88 575 / REFLECTANCE MEASUREMENTS-' 3.OD W.L. R.S. SAMPLE W.L. R.S. SAMPLE W.L. R.S. SAMPLE \ j I : i ' j R. S. Values will vary with machine and time.

89 3.OE W.L. U.S. SAMPLE V.L. R.S. SAMPLE i i i I ; ] j j j I * ( t i i > t

90 3.OF TRISTIMULUS COLORIMETRYI/ Wave X Y Z Length R.S. Ref. Mult. X Mult. Y Mult. Z Y = x z y = t X+ Y+ Z - R. S. Values will vary with machine and time. References:. Bausch and Lomb. Spectrophotometer Educational Manual, Bausch and Lomb Optical Co., Rochester, New York. 2. Bausch and Lomb. Color Analyzer Reflectance Attachment for Spectronic 20 Colorimeter. Bausch and Lomb Optical Co., Rochester, New York. 3. Reilly, C. N Laboratory Manual of Instrumental Analysis. McGraw-Hill Book Company, Inc., New York.

91 3.OG Comparison of Reflectance and Agtron on Beef Muscle During Storage rh U pa id "O JS 0) 25 m i i 4J N H-HC 0) H o 5 35 A0 45 Reflectance at 685 m p. (nm) 20 Comparison of Reflectance and Hunter 'a' on Beef Muscle During Storage u o -ar-t IO o CJ CM f-l a) o) us 9 f* 0 Ai C -co id *. eg. 0 C 4J H C (0 3 P N H a c CO w CO I « t-i ' I i : ;! I LU TT T. i l l F :r: +-H- -M LU Jill I t! 35 '-rrr I ' M If :t _.. L Ft M : -- E : I* t I ti: LL 40 + i f Reflectance at 685 mji (nm) - I "T I- 45

92 3.OH Percent Reflectance o o s s o o 330. f i HI HOO ' i \ # c n W\ i s: ave lengt zr 3 G f "Cr r *i t i - n * L Tr Ir J r ~T it J T F. M ^ cd " 850, _^ _i _ P t Pork p T _ i j i r _ c h J 4 L-.4 4 \ W i r t- f- IT 900" 4 i i ] I n hiif * X -4 XT Pi 7. - U r i... - ~4 ir _, P U 4k \ J f : 4 4i ' Pj Light Port thfli T# LUtJ 950 s l 970-*^

93 3.0 MUSCLE COLOR RELATED TO STORAGE u (d u c V u u Minutes Hours Days Storage Time

94 3.0 VARIATION IN PERCENT REFLECTANCE OF BOLOGNA SAMPLES STORED IN A RETAIL MEAT CASE WITH CONTINUOUS LIGHTING.3 TIME (DAYS) 8

95 3.OK Days of Storage 0 2 Reflectance at different storage times for fresh pork sausage (Bratwurst).

96 3.0 Effectiveness of Various Wrapping Materials on Fading in Ham Slices. Saran Loxol Parchment Uncovered Cheese Wrap A' " ^ #" Days (Refrigerated storage)

97 3.0M Light» «Dark*» Light Light -- Tlrrtrrh Cooked to internal temperature of A 45 # F 50*F 55*F 58* F A 60*F A 65*F Hours After Cooking

98 3. ON Relationship of Cooking Temperature and Percent Reflectance Raw 00* 25' 50' Cooking - F Temperature

99 3.0 0 Internal % Reflectance after Cooking (50 F internal) Vs. Storage Time at 2 Different Temperatures for Pork Sausage Patties Time (min.) 38 F^^^r> 50 F<

100 3.Op MICROWAVE TEMPERATURE VS OVEN TEMPERATURE 60 ^4t 5C " U. XL 4 2 -i Microwave ~x~" I S ^ ^ S. llllittl IUJMlfityi H#fl# ove THty I '*0.-I -- - " I ttttttt tlfv ~t«"ttttt"" u c -4Jfl^ wl it j I i 30 ::J - rie" i :.:. _ 0) OS 4-H H T " i t if 20 : = " r IDIUJ * Temperature F

101 3.OQ % Reflectance vs. Temperature o c TO i! ) a: Temperature F

102 PERCENT REFLECTANCE OF A BEEF SAMPLE AS RELATED TO COOKING TEMPERATURE 3.OR Cooked & Measured While Hot Cooked Cooled & Measured 50 f!' Cold Temperature (F ) Reflectance of Sample During Freezing a> 40 o 0 0 oc Generally the lowest reflectance point 0) o u 30 Generally the high reflectance poi Generally slightly lower reflectance than fresh Fresh Frozen Thawed Condition of Product

103 3.OS 80» f ts Ul «;tnen t S ( sam>les of Meat before and after Freezing 60, ; " *x ^H' -4- ^H I i If -t u H n J o f- r b h f r 40 r «i P "t -H ^TI»^ i^""^ j 4 _. J - - t I. : F X ::Jg=--= T4=BI- ^-i-l-bi- HM I! I ^4-n IBB -r-rt--^^ ' 20 F ~flk n IB WU ' ' ^ ^ 4 I ] i: I r Mi 0 Veal Beef Pork - -t Ibefore freezing after freezing

104 3. OT Influence of Na Erythorbate on Color Stability In Cured (200 ppm Nitrite) Ground Beef Cooked to 50 - F m oo 0 y S u 4) 0) OS days A days Storage hours Influence of Ascorbate on Color Development of Beef 2Z Salt added to Per 00 lbs. meat I/A oz. Ascorbate /2 oz. Ascorbate oz. Ascorbate Control 7/8 oz. Ascorbate /8 oz. Ascorbate A Storage time (hours)

105 3.OU VARIATIONS IN THE PERCENT REFLECTANCE TXJRING STORAGE OF BOLOGNA SAMPLES TREATED WITH W ASCORBIC ACID, SODIUM ERYTHORBATE Iftf CITRIC ACID AND W 0 TIME (DAYS)

106 3.0 THE AFFECTS OF CITRIC ACID ON THE COLOR OF FRESH MEAT UNDER STORAGE J_L g 32 CITRIC ACID 3 30' CONTROL: 29 n l 2 3 u STORAGE TIME (DAYS) IN A RETAIL CASE UNDER CONSTANT LIGHTING

107 3.Ow Effect of Phosphate On Cooking Yield and Reflectance 70 -o n - n A 3 0 C 8 c 0) 30 (0 A O r-r Of 3 n ^0 -^5-50 Percent Phosphate

108 3.OX Effect of Nitrite Level on Reflectance 500 ppm Nitrite 200 ppm Nitrite oo 0) o -*r±l. 25 ppm i±d Nitrite 00 ppm Nitrite 50 ppm Nitrite S o ft) products contained 3 salt Cooked 50*F internal temperature 0 ppn Nitrite 45 0 Time in Days

109 3.OY Influence of Canned Unsweetened Pineapple Juice on Reflectance ) o cd 60 o <U A 6 X of Pineapple Juice In Cured Pork Percent Rework Material in RoloRna

110 3.2 PREDICTION EQUATIONS FOR CONVERTING PERCENT REFLECTANCE AND MARBLING SCORE TO VISUAL COLOR SCORE Visual Pork Color = (reflectance at 685 m yx (nm)) -0.7 (visual marbling) Visual Beef Color = (reflectance at 685 m p (nm)) Visual panel score sheet used for tissue color and marbling evaluation Color Evaluation Pork Beef Panel Score Very light Very light 7 Light Light 6 Moderately light Moderately light 5 Gray pink Cherry red 4 Moderately dark Moderately dark 3 Dark Dark 2 Very dark Very dark Dark cutter (black) 0 Marbling evaluation (beef & pork) _ Description- Panel Score Extremely abundant 0 Very abjundant 9 Abundant 8 Moderately abundant 7 Slightly abundant 6 Moderate 5 Modest A Small 3 Slight 2 Traces (or less) - Marbling photographs were used by panel for comparison (United States Dept. of Agriculture, 963). Reference: Ockerman, H. W., and V. R. Cahill Reflectance as a measure of pork and beef muscle tissue color. J. Animal Sci. 28:750

111 3.2B PORK VISUAL PANEL SCORE VS. PERCENT REFLECTANCE AT 685 m Visual Panel Score I.9+0. (X reflectance at 685 m r Percent Reflectance at 685 m jx ( nm ) COMPARISON OF PERCENT REFLECTANCE AND VISUAL PANEL QUALITY SCORES FOR PORK TISSUE SAMPLES

112 Visual Panel Score 3.2C

113 32.0 CALCULATED COLOR OF AN EMULSION PRODUCT Sausage ingredients % protein globin activity = milligrams of myoglobin equiva lent/g of total protein Georgia color Color constant in based hemes on heme=milligrams bull myoglobin equiva- meat=l lent/0 g of meat heme=0 X globin activity X prot ein in meat Backfat (Trimmed)...0 Backfat (Pork trimmings) 3-4 Backfat (Pork: untrimmed) Bacon Ends 8-4 Beef Tenders 9.9 Beef Tissue (20% fat) 8.4 Beef Trimmings 90 (% fat) 8.0 Beef Trimmings 85 (5% fat) 7.2 Beef Trimmings 80 (20% fat ) 6-7 Beef Trimmings 75 (25% fat) 5-6 Beef Trimmings 70 (30% fat) 4.8 Beef Trimmings 65 (35% fat) 4.0 Beef Trimmings 60 (42.5% fat) 2.6 Beef Trimmings 55 (45% fat) 2.3 Beef Trimmings (50% fat) 0.6 Beef Trimmings 50 (55% fat) Beef Trimmings 40 (65% fat) 7.5 Belly Strips (Pork) Blade Meat (Pork) Blend (Beef & Pork) (33% fat) 2.4 Blend (Beef & Pork) (35% fat)

114 32.OB CALCULATED COLOR OF AN EMUSION PRODUCT (cont.) Sausage ingredients Blend (Beef & Pork) with Water & Addi tives 29.4% fat.. 2. Blend (Beef) 22.7% fat, 2% Salt Blend (Beef) Lean, 22.4% fat 6.6 Blend (Beef) Lean, Water added,.3% Fat Blend (Beef) Fat, Water Added, 39.8% Fat Blood Boston Butt (Pork:boneless). Bull Meat (Full carcass) Butts (Robbed).. % protein globin activity = Georgia color Color milligrams of constant in based myoglobin equiva hemes on lent/g of total heme=milligrams bull protein myoglobin equiva- meat=l lent/0 g of meat heme=0 X globin activity X prot ein in meat Cereal Flour.... Cheek (Beef: trimmings)...j Cheek (Pork: trimmings)...,.. Cheek Meat (Beef: trimmings) Cheek Meat (Pork: trimmings).... Cheek Whole (Beef) Chicken Chicken Leg Chicken Meat (Shredded) Chicken Skin... Chicken White & Dark Meat Chicken White Meat Chicken w/skin

115 32.OC CALCULATED COLOR OF AN EMULSION PRODUCT (cont. ) Sausage ingredients Chucks (Beef)... Clods (Beef).... Corn Syrup Cow Meat (Full carcass) Imported. Cow Hinds Cow Meat (Full carcass) Diaphragms (Beef). Diaphragms (Pork). Ears (Pork)... Fat (Beef) Fat (Chicken)... Fat (Turkey).... Flank (Beef).... Ham (Boneless)... Ham (Cured)... Head Meat (Beef).. Head Meat (Pork).. Heart (Beef).... Heart (Chicken).. Heart (Pork).... Isolated Soy Protein Jaw Meat (Pork).. Jowl (Pork skinned) Knuckles (Pork).. Lip (Beef) Lip (Pork) Liver (Beef).... Liver (Pork).... Lung (Beef)... Mechanically De- boned Beef... Mechanically De- boned Chicken... Mechanically De- boned Pork... % protein globin activity - Georgia color Color milligrams of constant in based myoglobin equiva- hemes on lent/g of total heme=milligrams bull protein ein in meat myoglobin equiva- meat=l lent/0 g of meat heme=0 X globin activity X prot

116 32.OD CALCULATED COLOR OF AN EMULSION PRODUCT (cont.) Sausage ingredients Mechanically De- boned Turkey... Melts Mutton (Boneless) Navel Beef Trim mings Neck Bone Trim mings Non Fat Dry Milk. Nose Meat (Pork).. Paprika... Partially Defat ted Beef Tissue.. Partially Defat ted Pork Tissue.. Picnic (Pork: boneless) Picnic (Pork: trimmings)... Picnic Hearts (Pork) Plasma,. Plates (Beef)... Pork Belly FlankJ. Pork Fat Blend (58% fat) Pork Roughs (Boned)....'.. Pork Skin Fresh Pork Trimmings 95 Pork Trimmings 80 (25% fat) Pork Trimmings (Reg 59% fat)... Pork Trimmings 50 (55% fat) Pork Fat Trimmings 5 (85% fat)... % protein globin activity = milligrams of myoglobin equiva lent/g of total protein Georgia color Color constant in based hemes on herae=milligrams bull myoglobin equiva- meat=l lent/0 g of meat heme=0 X globin activity X prot ein in meat

117 32.OE CALCULATED COLOR OF AN EMULSION PRODUCT (cont.) Sausage ingredients Rework Salivary Glands (Pork) 2.6 Shank Ham Shank Meat (Beef) 9-2 Skin Emulsion (Pork) 3% Salt Skirt (Pork) Snouts (Pork) Sow Meat.0 Spices Spleens (Beef) Spleens (Pork) Stomachs (Pork scalded) 3.9 Sweet Pickle Fat (70% fat) Sweet Pickle Trimmings Lean (22% fat) 9.8 Sweet Pickle Trimmings Reg. (50% fat) 7.5 Tenders Hanging Tongue (Beef) Tongue (Beef: trimmings) Tongue (Pork) Tongue (Pork: trimmings) Turkey Boneless (3% fat) 6.0 Turkey Boneless Skinless (9% fat) 8.0 Turkey, Shredded Turkey Skin Turkey, White & Dark Meat with Skin 4. globin activity = milligrams of tnyoglobin equiva lent/g of total protein Georgia color Color constant in based hetnes on heme=milligrams bull myoglobin equiva- meat=l lent/0 g of meat heme=*0 X globin activity X prot ein in meat

118 32.OF CALCULATED COLOR OF AN EMULSION PRODUCT (cont.) Sausage % protein globin activity = Georgia color Color ingredients milligrams of constant in based myoglobin equiva- hemes on lent/g of total heme=milligrams bull protein myoglobin equiva- meat=l lent/0 g of meat heme=0 X globin activity X prot ein in meat Turkey, White Meat with Skin Tripe (Beef: Tripe (Pork) 0.2 Veal Boneless (3.4% fat) Veal Trimmings (0% fat) Veal Trimmings (5% fat) Weasands (Beef) Weasands (Pork) Reduce color constant by 5% for frozen product Example: lbs Georgia Color Color lbs Protein \ Protein Contrast Points 50 Cow Meat X.6%(analyzed) = 8.8 X 38.9 = Picnic X 6.2%(analyzed) = 3.24 X 5.9 (low value) = Jowls X 6. l%(no analysis ) =.83 X.7(plant value) = 3. Total points color lbs. Total meat block total points color / 25 lbs. finish cook weight =3.8 pts. color/pound Desirable color requires 2.0 or more points color/pound. Reference: Saffle, Robert L. Mimeo. Food Science Department, U. of GA., Athens. Newbill, Thomas, Computone Systems Inc. Atlanta, GA. Anderson and Clifton 967 Meat Processing.

119 320.0 WATER EXTRACTABILITY OF PROTEIN MUSCLE It has been suggested that a water extract of normal muscles will contain a higher quantity of water soluble proteins than will a lower quality of muscle, because the pale, soft, exudative (PSE) muscle has some of its sarcoplasmic proteins denatured and, consequently, these proteins are less soluble. The extracted proteins are precipitated by lowering the ph and the resulting turbidity is read in a colorimeter and expressed as percent trans mission. Because high quality muscle exhibits increased protein extractability it will have a large quantity of precipitated protein, a more turbid solution and the percent transmission value will be low. Procedure:. Obtain 00 g. of. dors! muscle - 2A hrs. post mortem. 2. Blend in a blendor (8000 rpm) for 5 sec. 3. Remove 0 g. of tissue and place in a AO-ml centrifuge tube. A. Add distilled water to bring the volume to 30 ml. 5. Mix with a glass rod. 6. Store for 24 hrs. at 3 C. 7- Remix. 8. Centrifuge for 20 min. at 2000 rpm. 9. Filter liquid through Whitman No. filter paper. 0. Mix ml of filtrate with 5 ml of A.6 ph citric acid - phosphate buffer solution in a Bausch & Lomb test tube. A.6 ph citric acid - phosphate buffer solution: (a) 0.2 M sodium phosphate g. Na 2 HPO4 2 H 2 0/liter (b) 0. M citric acid g. H^H^.I^O/liter (c) A.6 buffer - Mix 9.35 ml of "a" with 0.65 ml "b" and check ph with ph meter.. Store for 30 min. at 2A B C.

120 320.OB 2. Stopper tube, invert one time and return to original position. 3. Measure turbidity in a Spectronic-20 Colorimeter as percent trans mission at a wavelength of 600 my(nm). Blank for each sample is made by mixing ml of filtrate with 5 ml of distilled water. 4. Plot visual quality vs. percent transmission. References : Hart, P. C. 962a. Fysisch chemische kenmerken van gedegenereerd vlees bij varkens II. T. V. Diergen 86:56. Hart, P. C. 962b. The transmission value, a method for meat quality evaluation. Research Institute for Animal Husbandry, "Schoonoord", Zeist, The Netherlands. (Mimeograph). Ockerman, H. W., and V. R. Cahill dater extractability of muscle protein and factors which affect this procedure as a method of determining pork quality. J. of Animal Sci. 27:3. Sybesraa, IV Exudative meat "meat degeneration" in The Netherlands. Data about genetic and environmental influence on the frequency of this quality defect. Research Institute for Animal Husbandry, "Schoonoord", Zeist, The Netherlands. (Mimeograph).

121 l l VISUAL SCORES 320. Q 3 EC as SJ a vr * >4-l TJ O o j : 4J o a) CM 4- - i S rl rh cfl at J3 CO Cfl cfl 4J 0) CJ co r< rh M 3 CO o ^> r~ to CU fl> W O CN l-l a) M u (U p. H 4J CJ CO C/l J= r-l o 4- o S rh CO 00 4J H CO a M CTi c rh U-l < ato Cfl O u J3 e 23 cfl CJ 0) w CO 4- l l u, (- H ^H w cu 4J o rh CO a o 3 a) > Cfl o w M >4-l CO 4J a u cd o c o CO ex o r-* PL, o C 60 H CU H c 4J u O.5 00 V-l r-l r-l r-l (U O 0) CU o a (0 o co O rl c (0 <D U o o e C D.! cu CO o 0) 4J CO CD CO.Q 9 O CO u o rl 00 TJ o <U 00 QJ I o ON

122 330.0 MUSCLE LENGTH DURING RIGOR Muscle stretching or maintaining a fixed length as the muscle attempts to contract during rigor has been reported to increase tenderization when compared to muscles that have been allowed to contract during rigor. Hold ing the carcass in different positions during rigor would, therefore, increase the tenderization of some muscles (ones stretched) and decrease the tender ization of others (ones allowed to contract). Hot boning would probably reduce the tenderization of most muscles. RELATIONSHIP BETWEEN MUSCLE CONTRACTION AND TENDERIZATION. Cut the quadricep muscle at the point where the round would normally be removed from the carcass as soon as the carcass has been dressed. 2. Leave the other quadricep muscle on the same carcass intact as the animal goes through rigor. 3. After rigor remove both sections of the quadricep on both muscles. 4. Evaluate for tenderness using a taste panel and the Warner-Bratzler Shear.

123 33.0 WARNER-BRATZLER SHEAR EVALUATION The Warner-Bratzler Shear is the most widely used objective method of evalua ting meat tenderness. The meat is evaluated in the cooked form and the follow ing cooking procedures have been recommended. A. Deep Fat Frying. If frozen defrost sample in 38 F cooler 2. Cook in 300 F deep fat 3. Cook to internal temperature of: Sample Sample Thickness Internal Temperature Beef 3/4 inch 70 F Beef.5 inches 55 t' Pork /2 inch 55 F 4. Temper for 5 minutes in preheated 200 F oven B. Broiling. If frozen--defrost sample in 38 F cooler 2. Broiler temperature C (392 F) 3. Steak thickness - 3/4 inch 4. Time required will vary with broiler and thickness of sample. Normally the first side is cooked slightly longer than the second side. A few practice steaks of the same thickness may be necessary to establish the time required to obtain the desired degree of doneness. C. Braising. If frozen--defrost in a 38 F cooler 2. A 3/4-inch thick steak is browned 3. Cooked in steam for 45 minutes

124 33.OB 4. Internal temperature 00 C (22 F>. This temperature (00 C) is normally reached in 20 minutes and the meat is maintained at this temperature for the remaining 25 minutes. Poring The cores arc: cut parallel to the muscle fiber. A. Beef - 3 one-inch cores (or six, /2-inch cores) from medial, central and lateral porition of the ribeye. Each core is sheared 3 times. o. Pork - Throe, /2-inch cores from medial, central and lateral portion of the ribeye. Acceptable Tenderness Reef - 5 to 20 pounds on a one inch core. Relationship to Taste Panel Correlation ran^e 0.6 to average Warner-Bratzler Shear may be purchased from: G. K. Electric,Mf g. Co. Tennyson Collins Route 2 Manhattan, Kansas References Cover, Sylvia and '.-I. H. Smith, Jr The effects of two methods of cooking on pa'latability scores, shear force values, and collagen content of two cuts of bee. Food Research 2:32. Hedrick, H. B. et_ al Indices of Meatiness in Beef. Research Bulletin 320. University of Mo., Columbia. Hendrix, J. e_t al Consumer Acceptance of Pork Chops. Research Bulletin 334. University of Mo., Columbia.

125 332.0 GRAPH SHOWING CHANGE IN TENDERNESS AS LENGTH OF STORAGE (AGING) INCREASES Days of Aging 0 2

126 332. Ave. (Prime through Standard Grade) Warner- Bratzler Shear values of Beef Steak Broiled to Internal Temp, of 50 F; Age 3 Weeks all tissue was from young animals. cd u (U a) Dorsal Ventral ^ RIB STEAK

127 332.2 Avg. Tenderness vs Beef Quality Broiled L.D. Steaks "it* - J i _ I I - [ f n A j i f d A f U CO A\ 0 A A y- 6. t f en A M A\ O f U A a c o i f i 5.0 I 0 j f H o C U o u J I I -3 I-

128 332.2B Warner Bratzler Shear ( ± Inch Core ) Internal Temperature of 67 degrees Farenheit (Oven Cookedjn XI c o u 4) Choice Standard Commercial Grades

129 Warner-Bratzler Shear Tenderness for 3 Week Post-mortem Beef Steaks Ill M-i O " L u o 0) U o u a-3 H O H -o 0 I ih o o 0 o *o 4 0 O M (fa O #ri _...C. l' + t EEEE*EEE=EE=======EE==EEEEEEE o en...ix.. jo, _ L 5-ixi;ixini"iix::::: 3T..X X. --T- I..X X X l..i...±...i... eh 0 O H O u o 8 v c03 4J CO Cooking of Psoas Maior Muscle 0 (-( O 0> P rh O N U. (0 ^ )-. n) PQ 0) I i-c in 0) c *^ l-p O Temperature F

130 ENZYMES INJECTED INTO MEAT Enzyme strength is quite variable and changes with storage conditions and it is, therefore, important to have some method of evaluating this strength. After the enzyme is injected into a piece of meat, continuous monitoring of its effect on this tissue is desirable. Allowable USDA Quantities Beef cuts - Maximum gain is 3% above untreated weight. Not permitted in - Salisbury steak, spaghetti with meat balls, and ground meat ENZYME STRENGTH USING THE WARNER-BRATZLER SHEAR Purpose: To evaluate the effect of an enzyme on meat tenderness. Procedure:. Several one-half inch cores are cut from the same muscle tissue. 2. These cores are individually placed in a test tube slightly larger in diameter than the cores. 3. Water is placed in three test tubes to cover the meat and these samples will be used as a control. 4. Different concentration of enzyme solutions are placed in the other test tubes. The liquid level should be equal in all tubes. 5. All tubes are placed in a 70 C water bath and remain there for ten minutes. 6. The meat is removed from the tubes, blotted dry, and a Warner-Bratzler Shear is taken on each core of meat. 7. Enzyme concentration is then plotted against Warner-Bratzler Shear readings. Modifications: Other variables which can be studied using the same procedure on temperature, ph, time, effect of re heating, etc.

131 34n.] oo 3JM0J HVHHS

132 340.IB PAPAIN «JO 0 0 to 0 ih N 4J M n M 4 e i Incubating Temperature ("C) I

133 340.C Enzyme Concentrations vs. Warner Bratzler Shear Force for Two Different Temperatures of Meat Room temp. - 0 min. Concentration X Papain TIME AND TEMPERATURE INFLUENCE ON ENZYME ACTIVITY SAMPLES SUBMERGED IN A SOLUTION Incubation Temperature Time Submerged 4 C 20 C 85 C 5 minutes minutes minutes minutes minutes minutes Plus values indicate an increase in tenderness in lbs. on a inch core for '.he papain treated samples compared to a distilled water control.

134 34.0 DEMONSTRATION OF ADDED ENZYME EFFECT ON TENDERNESS. Place a treated and an untreated 4 oz. muscle tissue sample in separate waterproof plastic bags. 2. Place bags in a water bath. Enzyme Bromelin predominant enzyme Water Bath Temperature 60 C (40 F) Papain " " 67 C (53 F) 3. After 4 hours of incubation, remove samples. 4. Check for proteolytic activity: Untreated control - firm and tough Treated Reference: USDA, 970. Manual of Meat Inspection Procedures USDA, C&MS, Wash ington, D. C. Procedure DEMONSTRATION OF PAPAIN ACTIVITY IN INJECTED MEAT. Approximately 3/8" thick slices from the muscle of a control and corresponding treated samples are immersed in identical tempera ture oil baths (67 C) so that the meat is completely covered. 2. After two hours, a slice each from the treated and control are with drawn from the oil baths; blotted free of oil with tissue; and then pressed with a rolling pin between two layers of aluminum foil. 3. The control meat should remain perfectly intact although it would be somewhat flattened by the pressing operation. 4. The treated meat becomes completely squashed and spread out over a wide area. 5. After 3 and 4 hours, the remaining pairs of slices are withdrawn and similarly pressed. The observations made are the same except that the treated meat becomes even mushier. Reference: Kernbach, F. Wallerstein Co., Division of Travenol Laboratories, Inc., Morton Grove,.

135 PROTEOLYTIC ACTIVITY TEST FOR A MEAT TENDERIZER SOLUTION Procedure to determine the proteolytic activity factor for a meat tenderizer solution.. Transfer, using a serological pipette graduated in 0.0 division, 0.; 0.3; 0.5; 0.7;.0; and.5 ml. of the tenderizer solution into each of 6 buffered gelatin test tubes prepared and prewarmed to 20 F (50 Q. 2. Shake test tubes gently to distribute solution. 3. Incubate at 20 F (50 C) for 30 minutes. 4. Remove test tubes and place in a cold water bath maintained at 50 F 5. Cool for 30 minutes. 6. Remove from bath and examine all test tubes. 7- The test tube containing the smallest quantity of enzyme solution showing complete liquefaction will indicate the strength of the original solution. S. To calculate the proteolytic activity factor (P.A.F.) use the follow ing procedure. P.A.F. is expressed as the inverse ratio of the amount of solution necessary to completely liquefy the buffered gelatin tube. It is based on a value of 000 for ml. Ex..3 ml. does not completely liquefy.5 ml. completely liquefies P.A.F. - Q0 Q = 2000 P.A.F. units per ml. Reagents: A. Stock Buffer Solution Mix two volumes of molal Acetic Acid (60.05 g. or ml. Glacial Acetic Acid in liter of water) with one volume of molal Potassium Hydroxide (56.0 g. Potassium Hydroxide pellets in liter of water).

136 342.0B B. Buffered Gelatin Solution. Add 5.0 g. of 250 bloom (fresh, prime) gelatin to a mixture of 0.0 ml. of the stock buffer solution and 90.0 ml. of distilled water. 2. Heat to 3-22 F (43-50 C) and stir until gelatin grains dissolve. 3. Pipette 5.0 ml. into test tubes. 4. Allow the test tubes to cool to room temperature and stopper. 5. Keep stoppered test tubes refrigerated until used. Additional Notes: I. Do not allow gelatin solution to boil II. III. IV. When stored for later use, do not use buffered gelatin solution that is less than day (Note: graph) or over 2 days old. If the test tubes have been prepared in advance, prewarm to S-22 F (48-50 C) before inoculating. P.A.F. values were determined on papain stored at 37.3 C for 60 days and showed little change (std. deviation equals 75) in activity during this storage period. Reference: Windau, N. E. (97) Grill Meats Inc., Sandusky, Ohio.

137 The following graph illustrates the effect of gelatin age on P.A.F. value and indicates that between and 2 days there is little effect on P.A.F. value due to gelatin age. 342.OC 700 nuuli ~~ Checked with a solution of fresh Papain Jl II I I I I I I I I I I I I I I I 8 2 Age of Gelatin in Days The following graph evaluates, by P.A.F. values, the activity of Papain stored in solution at 37.8 C. It indicates that there is a decrease in activity of this enzyme when stored in a liquid media i *~ W f i \ l ~ iw 4. V II \ - m m i in P ^ 200 i Storage time in days for a 2.5% solution of Papain stored at 37.8 C.

138 350.0 SENSORY EVALUATION A sensory panel test is a subjective human evaluation of flavor, odor, color, texture, etc. which may be used to determine difference or preference in food or food products. Trained vs. Consumer Personnel Taste panels may be composed of individuals who are trained evaluation per sonnel or of individuals who are consumers. The advantages of a trained labora tory taste panel are smaller numbers of participants needed (3-5), greater sensitivity and the results are more repeatable. Also, the laboratory taste panel is more easily convened when necessary. However, the laboratory panel may be sensitive to slight differences which consumers may ignore, and the results of their preferences may not be typical of consumer response for the product. Conversely, a consumer taste panel requires more panel members (00-000) and is much more difficult to organize due to the necessity of randomization of the panel members throughout the market area of interest. A consumer panel should not be required to taste more than three samples at one time. Also, the results nf a consumer panel are more variable because of differences in preparation, lack ^ c training and a greater influence caused by an uncontrolled environment. Difference vs. Preference Test.-. taste panel may conduct a "difference test" in an attempt to detect differences, and in some cases, to determine the magnitude of any differences which may exist between samples. A difference test is relatively simple and inexpensive to conduct because it does not require a large number of panel mem bers. However, the reliability of the results will vary according to the degree of training and the sensitivity of the panel members and the results give no indication of the desirability of any difference which the panel may detect. The preference test determines directional differences, but the results are more difficult to interpret because individual preferences vary widely. Accordingly, the test requires a larger panel and the results are still in fluenced by the degree of training and sensitivity of the panel members. Types of Testj. Paired comparison: Each panel member tastes two coded samples and compares them for a predesignated characteristic. The paired comparison is the simplest procedure, but difficult to interpret because there are no dup licate samples to determine wheter the differences recorded were real or imagined. 2. Triangle taste test; Each panel member tastes three samples, two of which are identical and one different. Panel members are asked to select the odd sample. Panelists may then be asked which sample they prefer and how great the difference is between samples. Because in a panel one-third of the observations would be correct by chance alone, a table must be used to deter mine how many correct identifications are required for the results to be statistically significant.

139 350.OB 3. lledonic r> ti?\^ system: The hedonic rating system can be used to determine both difference and preference. Samples are :\'ited on <- continuous scale vith the points associated with some descriptive terminology on a "like - dislike" continuum. The hedonic test is more useful in determining preferences than differences. The results are quite variable because of the variation of individual preferences. AII example of a typical hedonic score sheet is as follows: Numerical Score Description 9 Like Extensively 3 Like Very Much 7 Like Moderately 6 Like Slightly 5 Neither Like nor Dislike 4 Dislike Slightly 3 Dislike Moderately 2 Dislike Very Much i Dislike Extensively 4. Ranking test: The numbering test is identical to the hedonic test except 'jhc.t c^cvi t,.-.ic.'.ist ranks ail of the samples in the order of some given characteristic :;.jch.is sweetness or saltiness in the order of increasing or decreasing preference. Rules for Conducting a Trained Taste Panel. Participants: i'he panel should consist of individuals who are able to readily detect smell <:i ffe"ences in flavor or other attributes. Panelists should be interested in their participation in the test and they should be a vailable for participation as often as possible. 2. Sampling environment: /ill tests should be conducted under uniform conditions and */ith minimum distractions or interruptions. If possible, the panel members should not be able to see the facial expression of one another and no communication should be permitted. Lights «rith suitable filters may be used to minimize the influence of difference in color on the apparent flavor of the product. 3. Sample uniformity: The sample must be uniform and of sufficient size that the panelist can. retaste it if necessary. The influence of temperature or flavor is a critical factor in maintaining sample uniformity. 4. Number of samples: Che number of samples /ill vary depending upon the flavors involved, but the normal range vould be from 3-9 samples at one taste session. 5. Coding of samples: Sampler, should be coded as randomly as possible. Numeral "", letter " V, and codes u-.ed in the previous test may impart bias. 6. Order of presentation: The samples should always be presented to the panel member; in a different order. This procedure avoid.-, the tendency of al vays selecting a given position.

140 350.OC 7- Mouth conditioning: Before tasting any of the test samples, each panelist should tar.te a representative sample of. the same product. Other- vise, the first ;ample may seem harsh, bitter, or otherwise off-flavored until the panelist becomes conditioned to the flavors of the product he i;; testing. Each panelist should rinse his mouth after tasting each sample. If the sample./as strongly flavored, a -5 minutes waiting period after rinsing may help to eliminate any after-taste. Evaluation of Results If the magnitude of difference is large and the results uniform, some preliminary information may be obtained by summarizing the results. In most car.es, however, it i:. necessary to statistically analyze the results of a panel in order to dra.v valid conclusions. COOiCINC PROCEDURES TH/tT HAVE BEEN USED FOR TASTE PANELS Cooking EnvironTemperGpecies L'ype of J.it Thickness Type of Cooking ment ature Air Steak cm. Broil 60-80OC inch 32O-356 F G Veg.Oil Deep f a t F Moist Braise Roast Pork Ground loaf Ghop Ghop for boar odor Roast 0 cm.+ 4 iache:i -i.8 cm..75 inch.8 cm..75 inch 0 cm.+ 4 inches + Crcjimd lo;:f CilOj) l.tinib Roast ii.ir Oven iiir Broil Air Wrapped & s e a l ed in a l. f o i l oven iloas t Moist ;iir Oven 3. cm..25 inch Air Oven-hro iled /\i r iloas t fro.md loaf i\ L r air Oven i C F C F C F 49 C 300 F 77 C 350 F C F J.80 C 356 K 8OP0* 356 F G 33G-37OUF Final Internal Temperature C 5-76 F C 5-58 F C 5-63 F C F C F G F 77 G 7 F 85 G 85 F C F 65-7r) G :' fi? 82-88"G 80-90"?! ile ferences : Amerine, Maynartl ^. Rose Marie Pangborn, and Edvard B. Roessler Principles of Sen ;ory F.val lation of.^ood. Academic Press, N.Y. and London, ilayak.iva, Caa-ichi and Elizabeth F. fitier A Quick and Easy Method of.analysis on Organoleptic Data. J"ood Technology 3: Merck Chemical Division xvn Introd.jction to fa-'ite Testing of Foods. Merck & Co., Inc.,,lah»/ay, New Jersey. Peryam, David Sensory Difference Test:.-.. Food Technology 2:23

141 35.0 Influence of Fat on Taste Panel Scores 8.0 General rr acceptability Ground Beef Baked to Fat (Ether extract)

142 35. OB o 4.0 Influence of Heat on Tenderness _ :I : B I : _ J z_ I "Z u : : : : F [ji S I r i _ o I i 3 L - ni» j «Hi 0 -Is < i s t < cck ((sr ( i * JH r h u jl y - - -! i! - i 2 7 Tfrr i T, 8.0 r = 0 m -I m CQ K -J-LL j & ) U- ; m - _. 0) : - c n> -\- g L I I I I l I I I I I -f- i II - c I -* i - ū -n= I Temperature of Meat ( degrees Farenheit ) 0> c 7.0 t) C V 6.0 o c o ID > c 2.0 a. > o.0 i/> c 0) to Temperature of Meat ( degrees Farenheit )

143 35.OC

144 35.OD / in 4 en in XI E to ID 0 > IT3 0 in o \n V 4) v_ 3 / i/l 4) tn LA CM u u D C 4) in a c 0) *-< r C