Alternative Fabrication Methods for the Beef Carcass

To fabricate heavier beef carcasses alternative fabrication methods for the chuck and round were evaluated. Carcasses (364 to 386 kg) were selected for forequarter (n=32) and hindquarter (n=30) evaluation. Forequarter breaks at the third/fourth and fifth/sixth rib, with the rib beginning at the sixth/seventh rib, were processed into whole muscles. Bone, lean trim, fat, and muscles were weighed and Longissimus dorsi (LD) steaks were subject to Warner-Bratzler Shear Force (WBS). Both subprimals had over 60% lean yield and no differences among WBS results (P=0.49, 0.39, respectively). To evaluate effects of modifying the chuck/rib break short rib subprimals (n=20) were aged for 21d post mortem at 2 ˚C. Subprimals (n=10) were weighed whole (kg) and each rib (ribs 2-12) separated. Each ribs bone, lean, and fat were separated and weighed (g). Ten short rib subprimals were sliced into 6 mm slices, cooked on an electric skillet, and served to a trained sensory panel. Ribs 5-7 were similar (PPP \u3c 0.0001). Ribs 6-8 were rated highest for juiciness, and ribs 5 and 11 were least juicy (PBiceps femoris was removed. Extended sirloin caps (n=20) from each carcass were weighed (kg), vacuum packaged, and aged for 25 d at 2˚C. Steaks (2.54 cm) from caps were cut perpendicular (n=10) or parallel (n=10) to muscle fiber direction. Steaks were consumed in a sensory panel and/or subject to WBS evaluation. Steaks from the cranial portion of the cap, regardless of cutting method, had less connective tissue and were more juicy and tender compared to more caudal steaks (P \u3c 0.0001). Steaks cut parallel were less tender (P \u3c 0.0001) compared to perpendicular. With increasing carcass weights, alternative fabrication methods should be considered to add variety to beef cuts. Advisor: Chris R. Calkin

Color and Sensory Properties of Beef Steaks Treated with Antimicrobial Sprays

Beef steaks were treated with different antimicrobial sprays (560 ppm bromine, commercial blend containing 2.48% lactic acid, acetic acid, and potassiumhydroxide, 4.17% lactic acid, and an unsprayed control) to determine their antimicrobial effectiveness and effect on color and palatability properties. Consumer sensory panels for Psoas major steaks revealed samples treated with lactic acid were more preferred (P = 0.05) for juiciness and flavor (P = 0.01) than all other treatments. Lactic acid and the commercial blend were the most effective antimicrobial treatments (P \u3c 0.01) against generic E-Coli. Steaks treated with the commercial blend product showed the lowest overall discoloration (P \u3c 0.01) resulting in the greatest consumer appeal

An Evaluation of Pelvic Bone Shape in Beef Carcasses

Pelvic bones from the right side of twenty five beef carcasses were collected and analyzed to characterize the variation in bone shape. Two heifer and two steer carcasses were selected from five 100-pound weight ranges, starting at 600 lb. Aitch and hip bone pelvic pieces were weighed and 12 linear measurements collected. Weight of the hip bone, aitch bone, and total pelvic bone increasedwith increasing carcass weight. Aitch bone and pelvic lengths were longerfor steers than heifers. Location of the cut separating beef sides had a major impact on shape of the exposed aitch bone. Inconsistencies in carcass splitting make it difficult to use differences in aitch bone shape as anatomical landmarks for altered carcass fabrication

An Evaluation of the Extended Sirloin Cap Coulotte

Fabrication methods for the beef carcass are strongly based on tradition. Extended sirloin caps were removed with a knife prior to round/sirloin fabrication. Steaks from the cap were cut parallel or perpendicular to muscle fiber direction. Steaks, regardless of cutting style, were more tender, juicier, and had less connective tissue towards the anterior of the cap. Lower shear force values also occurred at the anterior tip. Steaks cut parallel to muscle fiber direction had lower shear force values compared to perpendicular cut steaks

Variation in Composition and Sensory Properties for Beef Short Ribs

Beef short ribs (2-12) were collected from both sides of 10 Choice beef carcasses. Short ribs from the left side were utilized in a yield assessment and the right sides were prepared for a trained sensory panel. Ribs 9-12 had the greatest percent fat per rib and lower percent lean. Ribs 5-7 were intermediate in percent lean. Rib 5 was similar to ribs 9-10 for tenderness, and ribs 11-12 were rated least tender. Ribs 6-8 were rated highest for juiciness and ribs 5 and 11 were rated least juicy. No differences in off-flavor intensity existed among samples. These data suggest differences in short rib fabrication could be used to add value to the carcass

Development of 2-Rib and 3-Rib Beef Chuck Subprimal

Under current U.S. fabrication methods the beef forequarter is divided into chuck and rib subprimals at the fifth/sixth rib junction. Forequarter breaks at the third/fourth and fourth/fifth rib junctions were evaluated in six beef carcasses each. Chuck roll subprimals from both fabrication methods were prepared. All muscles were weighed and a shear force assessment was conducted on steaks from the Longissimus dorsi. There were no differences in tenderness between 3, 4, or 5 rib Longissimus dorsi steaks, and all steak locations assessed were rated as tender. These data suggest an alternative break point between the rib and chuck could increase value of the carcass

Subprimal Freezing and Thawing Rates Affect Beef at Retail

Ribeye, strip loin and top sirloin butt subprimals were either fast or slow frozen and then fast or slow thawed. Steaks were cut, placed in retail display for 8 days, and compared to fresh-never-frozen product for retail color and purge loss. Thaw purge loss was higher for slow thawed subprimals, with fast thawed product having the greatest purge loss during display. Overall, total purge loss was roughly 2-5% higher for all slow thawed products. Color data indicated frozen-thawed beef subprimals are comparable to fresh-never-frozen subprimals in color stability during day 1-4 of retail display. Total purge loss was increased for slow thawed subprimals; freezing rate had minimal effects on retail quality

Effects of Freezing and Thawing Rates on Tenderness and Sensory Quality of Beef Subprimals

Beef ribeye rolls, strip loins, and top sirloin butts were aged for 14 days and then blast or conventionally frozen and slow or fast thawed, or were fresh, never frozen and aged for 14 days or 21 days (n = 270). Thawing method affected purge loss and tenderness, and freezing method had a minimal effect. Neither freezing nor thawing methods had an effect on sensory tenderness, and minimal effects on the other sensory attributes. It is possible to freeze and thaw beef subprimals and for the meat to be comparable in tenderness and sensory attributes to fresh, never frozen meat