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Meat Quality Workshop: Know Your Muscle, Know Your Meat BEEF

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Meat Quality Workshop: Know Your Muscle, Know Your Meat BEEF 2/6/2017 Meat Quality Workshop: Know Your Muscle, Know Your Meat Principles of Muscle Profiling, Aging, and Nutrition Dale R. Woerner, Ph.D., Colorado State University BEEF- Determining Value 1 2/6/2017 Slight00 Small00 Modest00 Moderate00 SLAB00 MAB00 ACE ABC Maturity Group Approximate Age A 9‐30 months B 30‐42 months C 42‐72 months D E 72‐96 months 96 months or older Augmentation of USDA Grade Application 2 2/6/2017 Effect of Marbling Degree on Probability of a Positive Sensory Experience Probability of a Positive Sensory Experience 0.99a 0.98a 1 0.88b 0.9 0.82b 0.8 0.7 0.62c 0.6 0.5 0.4 0.29d 0.3 0.2 0.15e 0.1 0 TR SL SM MT MD SA MA Colorado State University M.S. Thesis: M. R. Emerson (2011) 3 2/6/2017 Carcass Weight Trend 900 All Fed Cattle CAB® 875 850 +55 lbs. in 5 years 825 +11 lbs. / year 800 775 750 +117 lbs. in 20 years Hot Carcass (lbs.) Weight +5.8 lbs. / year 725 Year 4 2/6/2017 Further Problems • Food service portion cutting problems = 8 oz. • Steak preparation problems = 8 oz. A 1,300‐pound, Yield Grade 3 steer yields 639 pounds of retail cuts from an 806‐pound carcass. Of the retail cuts, 62% are roasts and steaks (396 pounds) and 38% are ground beef and stew meat (243 pounds). 5 2/6/2017 Objective of Innovative Fabrication • Use quality-based break points during fabrication • Add value to beef by optimizing use of high-quality cuts • Add value to beef cuts by improving leanness and portion size $2.25 $7.56 $2.75 $4.66 $2.50 $12.73 $2.31 $2.85 $3.57 $1.99 Aging Response Premium USDA Choice USDA Select Muscle Aging response Aging response Biceps femoris - long head Low Moderate Complexus Moderate Moderate Gluteus medius Moderate Moderate Infraspinatus Moderate Moderate Longissimus dorsi Moderately low High Psoas major Moderate Moderate Rectus femoris Moderately low Moderate Semimembranosus Moderate High Semitendinosus Moderate Moderate Serratus ventralis Moderately low Moderately low Spinalis dorsi/Multifidus dorsi Moderately low Moderate Supraspinatus Moderate Moderate Tensor fascia latae Moderately low Moderate Teres major Moderately low - Triceps brachii - long head Moderate Moderate Vastus lateralis Moderate Moderate Vastus medialis Moderately high Moderately high High = ≥ 2.3 kg, Moderately high = 2.2 to 1.8 kg, Moderate = 1.7 to 1.1 kg Moderately low = 1.0 to 0.7 kg, Low = ≤ 0.6 kg (est. by SD from grand mean). 6 2/6/2017 WBSF = (a * exp(‐b * (age‐2)) + (a2 * exp(‐b2 * (age‐2)) Premium Choice Gracilis: WBSF = (a + dChoice) * exp(‐b * (age‐2) + (a2 + dChoice) * exp(‐b2 * (age‐2) Rate of Tenderization Difference Between Muscles of the Same Quality Grade 7.5 7.0 Select Semimembranosus Select Serratus ventralis 6.5 6.0 5.5 5.0 WBSF, kg 4.5 4.0 3.5 3.0 2.5 246 1014 21 28 Days postmortem 7 2/6/2017 Rate of Tenderization Difference Between Quality Grades within a Muscle 7.5 Select Longissimus dorsi 7.0 Premium Choice Longissimus dorsi 6.5 6.0 5.5 5.0 WBSF,kg 4.5 4.0 3.5 3.0 2.5 246 1014 21 28 Days postmortem RECOMMENDED AGING TIMES Premium USDA Muscle Associated Name USDA Choice Select Round Biceps femoris - long head Bottom/outside round, flat 6 26 Rectus femoris Round tip center 15 25 Semimembranosus Top/inside round 16 23 Semitendinosus Eye of round 18 23 Vastus lateralis Round tip side 21 20 Vastus medialis Round tip bottom 21 25 Loin Gluteus medius Top sirloin 21 27 Longissimus dorsi Striploin 15 26 Psoas major Tenderloin 25 27 Tensor fasciae latae Tri-tip 12 22 Chuck Complexus -2327 Infraspinatus Top blade, flat iron 18 25 Serratus ventralis Chuck under blade 25 24 Spinalis dorsi -1323 Supraspinatus Chuck/mock tender 14 23 Teres major Shoulder/petite tender 21 - Triceps brachii - long head Clod heart, shoulder center 16 21 8 2/6/2017 Estimated Fresh Muscle Tenderness Ranking at Optimal Postmortem Aging Time 2 Ranking of combined USDA Select and upper /3 USDA Choice muscles from lowest to highest WBSF at optimum aging timea derived from expected means on exponential decay curve Rank Muscle WBSF, kg Rank Muscle WBSF, kg 1 Pectineus 2.96 11 Rectus femorisa 4.06 2 Psoas majora 3.26 12 Triceps brachiia 4.09 3 Infraspinatusa 3.32 13 Gracilis 4.17 4 Serratus ventralisa 3.54 14 Complexusa 4.18 4 Teres majorab 3.54 15 Gluteus mediusa 4.49 5 Adductor 3.62 15 Supraspinatusa 4.49 6 Spinalis dorsia 3.64 16 Vastus lateralisa 4.50 7 Gastrocnemius 3.68 17 Biceps femorisa 4.75 8 Tensor fasciae lataea 3.88 18 Semitendinosusa 4.79 9 Vastus medialisa 3.89 19 Semimembranosusa 4.86 10 Longissimus dorsia 4.02 20 Superficial digital flexorc NA a Values derived from Gruber et al., 2006 study. b USDA Select Teres major showed no improvement with aging to 28 d, so value represents premium USDA Choice samples. c No improvement in WBSF with aging to 28 d occurred in the Superficial digital flexor. Estimated Fresh Muscle Tenderness Ranking at Optimal Postmortem Aging Time 2 Ranking of combined USDA Select and upper /3 USDA Choice muscles from lowest to highest WBSF at optimum aging timea derived from expected means on exponential decay curve Rank Muscle WBSF, kg Rank Muscle WBSF, kg 1 Pectineus 2.96 11 Rectus femorisa 4.06 2 Psoas majora 3.26 12 Triceps brachiia 4.09 3 Infraspinatusa 3.32 13 Gracilis 4.17 4 Serratus ventralisa 3.54 14 Complexusa 4.18 4 Teres majorab 3.54 15 Gluteus mediusa 4.49 5 Adductor 3.62 15 Supraspinatusa 4.49 6 Spinalis dorsia 3.64 16 Vastus lateralisa 4.50 7 Gastrocnemius 3.68 17 Biceps femorisa 4.75 8 Tensor fasciae lataea 3.88 18 Semitendinosusa 4.79 9 Vastus medialisa 3.89 19 Semimembranosusa 4.86 10 Longissimus dorsia 4.02 20 Superficial digital flexorc NA a Values derived from Gruber et al., 2006 study. b USDA Select Teres major showed no improvement with aging to 28 d, so value represents premium USDA Choice samples. c No improvement in WBSF with aging to 28 d occurred in the Superficial digital flexor. 9 2/6/2017 Estimated Fresh Muscle Tenderness Ranking at Optimal Postmortem Aging Time 2 Ranking of combined USDA Select and upper /3 USDA Choice muscles from lowest to highest WBSF at optimum aging timea derived from expected means on exponential decay curve Rank Muscle WBSF, kg Rank Muscle WBSF, kg 1 Pectineus 2.96 11 Rectus femorisa 4.06 2 Psoas majora 3.26 12 Triceps brachiia 4.09 3 Infraspinatusa 3.32 13 Gracilis 4.17 4 Serratus ventralisa 3.54 14 Complexusa 4.18 4 Teres majorab 3.54 15 Gluteus mediusa 4.49 5 Adductor 3.62 15 Supraspinatusa 4.49 6 Spinalis dorsia 3.64 16 Vastus lateralisa 4.50 7 Gastrocnemius 3.68 17 Biceps femorisa 4.75 8 Tensor fasciae lataea 3.88 18 Semitendinosusa 4.79 9 Vastus medialisa 3.89 19 Semimembranosusa 4.86 10 Longissimus dorsia 4.02 20 Superficial digital flexorc NA a Values derived from Gruber et al., 2006 study. b USDA Select Teres major showed no improvement with aging to 28 d, so value represents premium USDA Choice samples. c No improvement in WBSF with aging to 28 d occurred in the Superficial digital flexor. 10 2/6/2017 USDA Requirements “Extra Lean” “Lean” Total fat < 5 g< 10 g Cholesterol < 95 mg < 95 mg Saturated fat < 2 g< 4.5 g Saturated fat, Total fat, Cholesterol, Muscle g/100ga g/100ga mg/100g Ranking Adductor 1.13 2.80 66.43 Extra Lean Gastrocnemius 1.05 2.34 64.17 Extra Lean Gracilis 1.33 2.92 62.00 Extra Lean Pectineus 1.04 2.38 68.35 Extra Lean Semimembranosus 1.58 3.51 62.67 Extra Lean Superficial digital flexor 2.81 6.18 64.00 Lean a Values presented as normalized weight percentages of the fatty acids. 11 2/6/2017 Lean Beef: Easy to Find and Popular • 65% of beef cuts in the fresh meat case are lean. • Many of Americans’ favorite cuts such as Tenderloin, Strip Steak and 93 percent lean Ground Beef are lean. Popular Beef Cuts are Leaner Than You Thought Definition of “Lean” Most popular lean beef Most popular lean beef Per 100g (3.5 oz) cooked serving steaks chosen at steaks in the meat case: restaurants: <10 g total fat Top Sirloin Top Loin (Strip or New York < 4.5 g saturated fat steak) Tenderloin (Filet Mignon Top Round steak or Medallions) < 95 mg cholesterol Top Loin Top Sirloin (Strip or New York steak) Fresh Look Marketing Group, Total US Beef, 52 Weeks Ending 9/25/2011 LEAN MATTERS Many Lean Beef Options • 38 cuts of beef are classified as lean and fall between the skinless chicken breast and skinless chicken thigh • Theses lean cuts provide (per 100 g serving): • <10 g total fat • 4.5 or less g saturated fat • <95 mg total cholesterol 12 2/6/2017 38 Today’s Growing Number of Lean Cuts LEAN MATTERS 13 2/6/2017 Checkoff 2016 Featured Cuts: Foodservice & Distributor On Trend – Cut Do not Utilization – Tri Tip & Brisket require Require Ribeye Ribeye Cap, Ribeye Filet, added added Petite Ribeye Roast fabrication fabrication Chuck Flap/Edge Roast Flank & Skirt Steaks Chuck Roll Denver Steak, Top Loin/Strip Country-Style Ribs, Top Loin Filet, Petite Top Chuck Eye Steak, Loin Roast etc.
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