Variation in Composition and Sensory Properties for Beef Short Ribs

Justine J. Hosch determine composition and sensory vidual short rib slices were cooked on Kim A. Varnold differences among short ribs. a Rival 11 inch square electric skillet Lasika S. Senaratne-Lenagala at 204˚C for 45 seconds per side. Short Jerilyn E. Hergenreder Procedure rib pieces were then transferred to a M.E. Semler second frying pan at 149˚C for four M.D. Chao Twenty short rib sub-primals were minutes time per side. Cooked short Chris R. Calkins1 identified on both the left and right rib slices were then kept in a preheat- side of Choice, YG 3 carcasses weighed countertop warmer no longer than ing between 800 and 850 lb. The 15 minutes prior to serving. Summary carcasses entered commercial produc- For sensory analysis, ribs 2-12 tion, with the chuck and rib primals were served to a trained taste panel to Beef short ribs (2-12) were collected separated at the 5-6 rib junction. distinguish organoleptic differences from both sides of 10 Choice beef car- Short ribs were removed from the between rib locations based on casses. Short ribs from the left side were chuck primal (ribs 2-5) and from the 8-point scales for tenderness (1 = utilized in a yield assessment and the rib primal (ribs 6-12), were vacuum extremely tough – 8 = extremely right sides were prepared for a trained packaged and aged for 21d post mor- tender), juiciness (1 = extremely dry sensory panel. Ribs 9-12 had the great- tem at 2˚C. Ribs 9-12 were fabricated – 8 = extremely juicy), and off flavor est percent fat per rib and lower percent from the ventral half of beef ribs 9-12, intensity (1 = extremely mild – 8 = lean. Ribs 5-7 were intermediate in as the dorsal half had minimal lean extremely intense). percent lean. Rib 5 was similar to ribs tissue. 9-10 for tenderness, and ribs 11-12 were Results rated least tender. Ribs 6-8 were rated Yield Evaluation highest for juiciness and ribs 5 and 11 Ribs 9-12 had the largest percent- were rated least juicy. No differences Prior to fabrication, the chuck and age of separable fat per rib (over 35%) in off-flavor intensity existed among rib short ribs from the left side were and thus lower percentage lean on a samples. These data suggest differences weighed whole and distances of width, rib-by-rib basis (Figure 1). Similar in in short rib fabrication could be used to length, and depth were measured fat composition, ribs 4, 5, and 7 had add value to the carcass. using a cloth measuring tape. Each rib the least amount of fat present (23- was individually cut from its respec- 26%). Ribs 5-7 were similar and in- Introduction tive sub-primal, dividing the lean in termediate in percent lean at roughly half between ribs. 50%. Ribs 5-8 contained a greater Historically rib short ribs (6-8) Each rib was then boned, and the percentage of bone, with ribs 2-4, 6, are valued 40% above chuck short associated bone, lean, and fat from 11, and 12 having less than 20% bone ribs (2-4). The Serratus ventralis is a each rib was physically separated and per rib. large fan-shaped muscle that overlies weighed. In taste panel ratings, ribs 2-4, and the ribs, and thus comprises a large 6-9 were similar in tenderness and component of lean present in short Sensory Evaluation were rated the most tender among ribs. Sensory properties and yield samples (Table 1). Rib 5 was similar differences between individual short Chuck and rib short ribs from the to ribs 9 and 10 for tenderness, and ribs is unknown. Modifications to right side of the carcass were sliced ribs 11 and 12 were rated least tender the chuck-rib break would result in into ¼-inch slices using a band saw. among samples. Ribs 6-8 were rated a divergence of short rib offerings. Each rib was separated from their highest for juiciness, and ribs 5 and In addition, beef ribs 9-12 are cur- subsequent counterpart by dividing 11 were rated least juicy. There were rently boned and marketed as finger the lean between ribs in half. This no differences in off-flavor intensity meat, but the ventral portion of these cutting style allowed for the lean among samples. ribs contains sizeable lean tissue. associated with an individual rib to be By evaluating the ventral half Therefore the objective of this was to sampled during panel sessions. Indi- of short ribs from ribs 9-12, it was determined they offered similar sensory properties to that of chuck

Page 104 — 2013 Nebraska Beef Cattle Report © The Board of Regents of the University of Nebraska. All rights reserved. 100 f 16.77e de 23.59bc cd e e 13.71 19.19de 24.03abc 19.34 25.05ab 26.60a 21.82 18.58 17.96 90

70 56.36ab

bc f 60 51.79 39.35 40.53cd 41.75ef 45.87de cd 57.79a 49.18cd 50.47 39.88f 50 40.95cd

40 Percent Composition (%) Composition Percent 30

41.05a 20 a abc 33.52bcd 39.67 36.18 def 31.44cde def ab 29.93 26.80efg 30.20 25.00fg 37.64 10 23.03g

0 a,b,c,d,e,f,gSignifies different superscripts; meaning values of the same tissue component are different at P( < 0.05). 1Ribs respective to animal rib location. Ribs 9V, 10V, 11V, and 12V were collected from the ventral half of ribs 9-12.

Percent Fat Percent Lean Percent Bone

Figure 1. Least square means for short rib composition based on physical separation of tissue.

Table 1. Least square means for short rib sensory analysis short ribs. By adding the ventral half Sensory property1 of ribs 9-12 to US beef short rib offerings, an added 2.86 lb of short ribs Rib2 Tenderness rating Juiciness rating Off-flavor rating would be available, compared to 1.5 lb abc bcd 2 5.07 4.76 2.47 from this location that would be mar- 3 5.11abc 4.89bcd 2.27 4 5.21ab 4.72cd 2.21 keted as beef rib fingers. 5 4.72d 4.05f 2.36 Given the similarities in tender- 6 5.40a 5.29a 2.63 ness, and increased yield values, short ab ab 7 5.28 5.08 2.46 ribs from the chuck sub-primal could 8 5.32ab 5.01abc 2.44 9V 5.02bcd 4.81bcd 2.12 be added to that of the rib short rib 10V 4.81de 4.61de 2.52 sub-primal. Chuck short ribs could 11V 4.31e 4.30ef 2.47 also be sold at a value similar to that e cd 12V 4.29 4.72 2.38 of rib short ribs. a,b,c,d,e,f,Means in the same column with different superscripts are significantly different P( < 0.05). 1Sensory property ratings based on an 8-point hedonic scale: tenderness (1 = extremely tough – 8 = extremely tender), juiciness (1 = extremely dry – 8 = extremely juicy), and off flavor intensity 1Justine J. Hosch, graduate student; Kim A. (1 = extremely mild – 8 = extremely intense). Varnold, graduate student; Lasika S. Senaratne, 2Ribs respective to animal rib location. Ribs 9V, 10V, 11V, and 12V were collected from the ventral half graduate student; Jerilyn E. Hergenreder, of ribs 9-12. graduate student; Chris R. Calkins, professor, University of Nebraska–Lincoln Department of Animal Science, Lincoln, Neb.