A FUTURE FOR BEEF Vivion Tarrant AMSA - RMC University of Kentucky, Lexington
40 CENTURIES OF CATTLE RAISING A lordly cow that is also seven years old, and, since it was a calf, it has eaten nothing but heather and twigs and fresh milk and herbs and meadow grass and corn 9 th century Irish tale
Change in meat consumption EU 1990-2000 +4 kg pigmeat +4 kg poultrymeat -2 kg beef
Key weaknesses falling consumption competitive weaknesses redesign beef for the consumer
New product development based on an understanding of the needs and wants of the consumer and the dynamics of the retail market 100 % 20 %
Idea Generation the first and most crucial step in NPD consumer & trade research to identify market opportunities
Food related lifestyles Comprises 5 domains - ways of shopping - cooking methods - purchasing motives - quality aspects -consumption-situations
Food related lifestyles in Britain 2002 ADVENTUROUS 17% CONSERVATIVE 9% SNACKING 20% RATIONAL 26% UNINVOLVED 14% CARELESS 14%
UNINVOLVED FOOD CONSUMERS Least interested in product information Don t enjoy shopping Don t use shopping lists Less interested in cooking & novelty Quality less important Convenience important
% change in food lifestyles over time 1994 2002 Snacking - 20 + Uninvolved 9 14 + Adventurous 12 17 + Conservative 19 9 - Rational 33 26 - Careless 27 14-2005?
Percent fat in lean meat 9 8 7 6 5 4 3 2 1 0 GRAIN- FED BEEF CHICKEN THIGH GRASS- FED BEEF GRASS- FED BISON CHICKEN BREAST
g/100g FAME 50 48 46 44 42 Saturated fatty acids - intramuscular fat P < 0.001 SEM = 0.415 40 SC CO CG GC GO Treatment Feed treatment
g/100g FAME 1.4 1.2 1 0.8 0.6 n-3 PUFA - intramuscular fat P<0.001 SEM = 0.042 0.4 SC CO CG GC GO Treatment Feed treatment
PUFA / SFA ratio 0.16 0.14 P < 0.01 SEM = 0.007 0.12 0.1 0.08 0.06 SC CO CG GC GO Feed treatment
PUFA ratio n-6 / n-3 5 4.5 4 3.5 3 2.5 2 1.5 1 SC CO P<0.01 SEM = 0.197 CG GC GO Treatment Feed treatment
CLA linoleic acid C 18:2 cis-9, cis-12- octadecadienoic acid CLA C 18:2 cis-9, trans-11- octadecadienoic acid
CLA - intramuscular fat 1.5 g / 100g FAME g/100g FAME 1 0.5 P<0.001 SEM = 0.040 0 SC CO CG GC GO Treatment Feed treatment
CLA in beefburgers: TMS-DM method
CONCLUSIONS Grass fed beef has a natural health advantage: - with increased CLA - lower fat - and a fatty acid profile more compatible with current human dietary guidelines
MECHANICAL GRADING
EU beef classification Conformation Fat class E U R O P 1 2 3 4 5
Trial of VIA systems 3 machines selected: Danish BCC2 German VBS 2000 Australian VIAscan French MAC Canadian CVS Installed side by side in Dawn Meats Tested against a panel of three graders 10,000 carcasses graded
Accuracy of machines at predicting graders scores Reference classification by 3 graders Calibration data Validation data Actual scores Difference 3 VIA machines Predicted scores
MACHINES versus GRADERS % agreement CONFORMATION Danish BCC2 Australian VIAscan German VBS2000 % Correctly classified 39.9 45.0 56.3 % Over scored by 1 subclass 5.5 30.9 21.7 % Under scored by 1 subclass 47.4 15.1 18.5 Total 92.8 91.0 96.5
MACHINES versus GRADERS % agreement FATNESS Danish BCC2 Australian VIAscan German VBS2000 % Correctly classified 34.4 28.0 29.4 % Over scored by 1 subclass 19.3 22.1 23.9 % Under scored by 1 subclass 26.7 21.9 21.3 Total 80.4 72.0 74.6
Extract mrna Label green Reverse Transcribe to cdna Label red Extract mrna TENDER Mix TOUGH
High growth rate before slaughter = tender beef? Hypothesis: At similar fatness, an increase in energy consumption prior to slaughter will increase post-mortem tenderness
BEEF PACKING TECHNOLOGIES
SHEAR FORCE 100 80 60 40 20 0 7 14 DAYS OF AGEING
Beef texture variability 10 tenderbound FREQUENCY 5 0 20 50 100 SHEAR FORCE control
SUMMARY tenderbound v conventional Sarcomere length Shear force Sensory Microbiology longer lower same same
Trust lies at the basis of any society s smooth functioning this requirement pervades every aspect of social life, but there are perhaps few where it is so straightforwardly crucial as in relation to food safety Aengus Collins Irish Times, May 3, 2003
NEWSWEEK 12 March 2001
QUANTITATIVE RISK ASSESSMENT Estimate the amount of pathogen in a typical serving Beef chain Number of samples % positive Count Hide 1465 7.4 1 to 10 Beef trimmings 1360 2.4 1 to 5 Retail 1465 2.8 1 to 10,000 ground beef