Beef Subprimals Research Articles

Retail cutting characteristics for US Choice and US Select beef subprimals

US Choice (Ch) and US Select (Se) beef subprimals from the rib, chuck, plate, loin, and round were obtained to conduct retail cutting tests. Subprimals were merchandised into bone-in or boneless retail cuts and associated components by experienced retail meat merchandisers. These Se subprimals had less ( P < 0.05) trimmable fat than their Ch counterparts: ball tip, top sirloin, outside round, inside round, and ribeye. Se inside rounds, outside rounds, eye of rounds, boneless striploins, and ball tips had greater ( P < 0.05) purge losses than the same cuts from Ch. The only subprimals where grade impacted total saleable yield were the top (inside) rounds (Ch = 80.13%, Se = 87.34%; P = 0.004) and outside rounds cut into roasts, steaks, and cubed steaks (Ch = 87.61%, Se = 90.28%; P = 0.05). Methods to increase retail yields from beef subprimals should consider minimizing purge and increasing cutting efficiencies in addition to reducing fat trim.

Retail yields from beef chuck and round subprimals from two grade groups when merchandised as single muscle cuts.

Beef subprimals from two different grade groups were obtained from two beef processors to assist in updating the Beef Computer Assisted Retail Decision Support (CARDS) program with new fabrication styles. The grade groups consisted of Top Choice (containing subprimals from carcasses with a Modest or Moderate degree of marbling) and Select (containing subprimals from carcasses with a Slight degree of marbling). Subprimals (shoulder clod; top blade, roast; arm roast; knuckle, peeled; outside round, flat) were separated into individual muscles and fabricated into retail cuts by professional retail meat cutters. Mean retail cutting yields and labor requirements were calculated from observed weights (kilograms) and processing times (seconds). Data were analyzed to determine means and standard errors of percentage yield and processing times for subprimals in each grade group, and comparisons were made between grade groups. Generally, there were few differences in processing times between Top Choice and Select subprimals, and the trimming phase required the most time to complete for each subprimal. Differences (P < 0.05) were observed in saleable yield between Top Choice and Select subprimals for the shoulder clod (Top Choice = 73.89%; Select = 78.49%), top blade, roast (Top Choice = 84.36%; Select = 86.70%), and outside round, flat (Top Choice = 85.99%; Select = 91.34%). Trimmable fat differed (P < 0.05) between Top Choice and Select subprimals: shoulder clod (Top Choice = 25.30%; Select = 20.85%), top blade, roast (Top Choice = 14.88%; Select = 12.59%), arm roast (Top Choice = 8.35%; Select = 7.47%), knuckle (Top Choice = 5.72%; Select = 2.73%), and outside round, flat (Top Choice = 13.82%; Select = 7.26%). Most of the differences in saleable yields were related to less trimmable fat for Select subprimals, which also required less trimming time than Top Choice subprimals. These data will serve to update the Beef CARDS program and will provide retailers and foodservice operators with third-party cutting yield and time allocation information.

The Detection of Central Nervous System Tissue on Beef Carcasses and in Comminuted Beef

We report the development and validation of a fluorescent enzyme-linked immunosorbent assay (ELISA) for glial fibrillary acidic protein (GFAP), which can be used as a rapid and sensitive method to detect CNS tissue in meat products. The fluorometric assay is sensitive to 0.2 ng GFAP and has an intra-assay coefficient of variation (CV) of 2.0% and an interassay CV of 14.1%. Bovine spinal cord and brain demonstrate dose-response curves that are parallel to GFAP standards, whereas peripheral sciatic nerve and cervical ganglia also cross-react at high tissue levels. The use of another central nervous system marker, syntaxin 1-B, was not effective for neural tissue detection. Less than 1.0 ng GFAP per mg tissue was found on most beef subprimals and advanced meat recovery (AMR) product. Occasional samples contained higher levels of GFAP, probably because of contamination by the carcass-splitting saw, incomplete removal of the spinal cord, or a chance sampling of a major nerve. Further reduction of CNS content was facilitated by removal of the cervical vertebrae and the spinal canal prior to processing beef chuck bones through AMR equipment. The presence of GFAP was very low (0.037 ng/mg) in beef patties collected from major processors throughout the USA. The presence of normal sausage ingredients or heating the product to 80°C for 60 min did not affect the detection of GFAP. Heating the product to 115°C for 100 min eliminated the detectability of GFAP.

Foodservice yield and fabrication times for beef as influenced by purchasing options and merchandising styles.

Selected beef subprimals were obtained from fabrication lines of three foodservice purveyors to assist in the development of a software support program for the beef foodservice industry. Subprimals were fabricated into bone-in or boneless foodservice ready-to-cook portion-sized cuts and associated components by professional meat cutters. Each subprimal was cut to generate mean foodservice cutting yields and labor requirements, which were calculated from observed weights (kilograms) and processing times (seconds). Once fabrication was completed, data were analyzed to determine means and standard errors of percentage yields and processing times for each subprimal. Subprimals cut to only one end point were evaluated for mean foodservice yields and processing times, but no comparisons were made within subprimal. However, those traditionally cut into various end points were additionally compared by cutting style. Subprimals cut by a single cutting style included rib, roast-ready; ribeye roll, lip-on, bone-in; brisket, deckle-off, boneless; top (inside) round; and bottom sirloin butt, flap, boneless. Subprimals cut into multiple end points or styles included ribeye, lip-on; top sirloin, cap; tenderloin butt, defatted; shortloin, short-cut; strip loin, boneless; top sirloin butt, boneless; and tenderloin, full, side muscle on, defatted. Mean yields of portion cuts, and mean fabrication times required to manufacture these cuts differed (P < 0.05) by cutting specification of the final product. In general, as the target portion size of fabricated steaks decreased, the mean number of steaks derived from any given subprimal cut increased, causing total foodservice yield to decrease and total processing time to increase. Therefore, an inverse relationship tended to exist between processing times and foodservice yields. With a method of accurately evaluating various beef purchase options, such as traditional commodity subprimals, closely trimmed subprimals, and pre-cut portion steaks in terms of yield and labor cost, foodservice operators will be better equipped to decide what option is more viable for their operation.

Microbiological Quality of Beef Subprimals as Affected by Lactic Acid Sprays Applied at Various Points during Vacuum Storage

Beef strip loins were sprayed with 1.5% (vol/vol) lactic acid before and/or after 14, 28, 56, 84, and 126 days of vacuum-packaged storage at −1.1 or 2°C to assess the effects on bacteria. Five different treatment combinations including a control (no spray treatment) and one treatment with prestorage acid spray followed by poststorage water spray (A/W) were evaluated. Compared to the controls, 97% of all acid-treated loins had lower microbial counts throughout the storage period. Prestorage acid spray (A/0) was more effective than poststorage acid spray (0/A)with the greatest effects (P < 0.05) being observed on day 28, where the bacterial population was reduced by 1.9 and 1.5 log CFU/cm2 for loins stored at −1.1 and 2°C, respectively. Microbial counts for loins with A/A(acid spray both before and after vacuum storage) or A/W treatments were lower than but not significantly different from A/0 (P > 0.05). Poststorage washing resulted in a minimal decontaminating effect, irrespective of the washing agent used. In addition, single spray treatment immediately after fabrication seems more effective and practical than a double spray. Temperature main effects showed that colder temperature (−1.1 versus 2°C) reduced (P < 0.03) microbial growth throughout the storage period. Salmonella contamination was not detected in any samples; however, 28% of the control and 4% of the spray-treated loins were positive for Listeria spp. Appropriate time of acid application in combination with colder storage temperature improved the microbiological quality of meat for at least four weeks.

Effect of vitamin C concentration and co-injection with calcium chloride on beef retail display color.

The objectives of these experiments were to determine 1) the most effective vitamin C concentration to stabilize color of beef cuts during retail display and 2) the effect on color of incorporating vitamin C into a calcium chloride (CaCl2) injection solution. Top round cuts (semimembranosus and adductor) were injected with 5% by weight of a 0, .25, .5, 1, 2, or 4% sodium ascorbate solution (Exp. 1) or a 0, .5, 1, or 1.5% sodium ascorbate solution (Exp. 2). In Exp. 1, vitamin C resulted in more (P < .05) stable lean color during 9 degrees C display, and .5, 1, and 2% vitamin C were most (P < .05) effective. In Exp. 2, all concentrations of vitamin C maintained redder (P < .05) steaks after 3, 5, and 7 d of display than control steaks and had a lower (P < .05) percentage of surface discoloration after 5 and 7 d of display at 1 degree C. Experiment 3 used beef bottom round cuts (biceps femoris) to compare control, vitamin C- (1%), CaCl2-(200 mM) and vitamin C + CaCl2-treated steaks displayed at 1 degree C. Calcium chloride-treated steaks were more (P < .05) brown and had a higher (P < .05) percentage of surface discoloration on d 5 and 7 than control steaks, whereas steaks treated with vitamin C or vitamin C + CaCl2 were more (P < .05) red and had lower (P < .05) discoloration on d 5 and 7 than control steaks. Vitamin C can be injected into beef subprimals to enhance lean color stability and extend retail display life. Vitamin C also can be used in combination with CaCl2 to offset potential color deterioration, after 5 d of display, due to salt-induced oxidation.

Biogenic Amine Formation in Fresh Vacuum-Packaged Beef Stored at −2°C and 2°C for 100 Days

When fresh, vacuum-packaged, meat products are stored for extended periods of time, undesirable changes, due to naturally occurring microbial flora present during packaging occur. Lactobacillus spp. are known to form amines through the decarboxylation of free amino acids. Tyramine and histamine can cause intoxication in individuals taking monoamine oxidase-inhibiting drugs. This study determined 1) the effect of storage temperature on bacterial growth and biogenic amine production in vacuum-packaged beef subprimals, 2) the effect of washing subprimals with water to remove tyramine contamination, and 3) the penetration of tyramine from the surface of the subprimal.Inside rounds were vacuum packaged and stored at −2°C or 2°C. Samples were evaluated over 100 days for amine concentrations, total psychrotrophic counts and lactic acid bacteria. Tyramine, putrescine and cadaverine were detected in this study. Significant levels (15 μg/g) of tyramine were detected at 20 days of storage at 2°C and 40 days of storage at −2°C. Putrescine and cadaverine were detected first at 40 days of storage at 2°C and 60 days of storage at −2°C. Both treatment groups contained about 130 μg/g of tyramine at 100 days of storage. Psychrotrophic plate counts and lactic acid bacteria counts were initially 103 colony forming units (CFU)/cm2 and ranged from 106–107 CFU/cm2 at 100 days of storage. Even though tyramine was evident at a depth of 6 mm from the surface of the cut, one-third of the amine was removed by washing the subprimal with tap water.

Effect of lactic acid sprays on shelf life and microbiological safety of beef subprimals (1994)

Effect of lactic acid sprays on shelf life and microbiological safety of beef subprimals (1994)

Effect of lactic acid sprays on shelf life and microbiological safety of beef subprimals (1994)

Beef loins were sprayed with 1.5% lactic acid either before or after vacuum storage, both before and after vacuum storage, and before vacuum packaging followed by a water spray after storage. We stored treated loins at either 30EF or 36EF for up to 126 days in vacuum packages. Nonsprayed or nonstored loins served as controls. Total aerobic plate counts (APCs) and tests for presence/absence of two important foodborne pathogens, Salmonella spp. and Listeria monocytogenes, were conducted during storage. Acid spraying prior to vacuum packaging was more effective in reducing bacterial contamination than spraying after storage. However, counts were reduced (P<.05) for only 28 days of storage. Most loins stored at 30EF had lower APCs than those stored at 36EF. Salmonella was not detected in any samples. Twenty-eight percent of nonacid treated and 4 percent of acid-treated loins were positive for Listeria spp. with L. monocytogenes found from one nonacid-treated loin. No change in visual color was observed in acid-treated loins. Appropriate timing of acid s praying in combination with lower storage temperature can improve the keeping quality and microbial safety of meat.

Packaging of Beef Loin Steaks in 75% O2 plus 25% CO2. I. Physical and Sensory Properties

U.S. Choice boneless beef strip loins from four suppliers were used to determine the effect of using previously vacuum-packaged beef subprimals and the effect of using subprimals at different storage intervals--0, 14 or 28 days--after arrival at our laboratory on the retail appearance of steaks packaged in 75% O2 + 25% CO2. After packaging, steaks were stored for 9 days in the dark in a 1 ± 1-C refrigerated cooler and displayed under 1030 lux of incandescent light in a retail case for 4 days at 2 ± 2 C. Selected subprimals were repackaged and held at 1 ± 1 C for 9 days in the dark and steaks were removed and packaged in polyvinyl chloride (PVC) film and displayed for 4 days to serve as display controls. With regard to surface discoloration, overall appearance and off-odor scores, modified gas atmosphere (MGA)-packaged steaks from strip loins fabricated at Day 0 were not different (P>.05) from PVC-packaged steaks, however, MGA-packaged steaks from strip loins fabricated at Day 14 or Day 28 were less desirable (P<.05) than PVC-packaged steaks or steaks that were MGA-packaged on Day 0. When comparisons of retail appearance characteristics were made among loins from different suppliers, the results were mixed; data from steaks that were MGA-packaged at Day 14 revealed (P<.05) differences among loins from different suppliers in surface discoloration and off-odor while data from steaks that were MGA-packaged at Day 28 revealed no (P>.05) differences among loins from different suppliers in surface discoloration or overall appearance. Data indicate that modified gas atmosphere packaging of beef loin steaks can be successful if very fresh subprimals are used; however, extended vacuum-storage of beef subprimals (14 or 28 days) did not provide raw material that was amenable to subsequent storage-display in modified gas atmosphere packages.

Tests of eighteen concrete columns reinforced with cast iron

Microalgae cultivation for biofuel will yield a high volume of post-extraction algal residue (PEAR), which could be a viable source of nutrients for ruminants so long as inclusion does not have negative effects on beef quality and flavor. Eighteen Angus × Hereford steers (BW = 549 ± 38.8 kg) were randomly assigned to one of three treatments applied for the last 35 days prior to harvest: PEAR hand-mixed into the diet at 1.0 kg organic matter (OM)/day (PEAR), or 1.0 kg OM/day glucose infused ruminally (GR), or abomasally (GA). In Part II of a two-part study, beef subprimals from each carcass from GR and PEAR steers were collected for evaluation by a consumer panel and for fatty acid analysis. Strip steaks were collected from each carcass from GA, GR, and PEAR treatments for analysis by an expert trained sensory panel and additional strip steaks were collected from each carcass from GR and PEAR treatments for tenderness evaluation. Data from the consumer panel and fatty acid analysis were analyzed as a 2 × 2 factorial treatment arrangement (diet: GR or PEAR; primal: chuck or round). Data from the trained sensory panel and tenderness evaluations were analyzed as a one-way treatment arrangement. No significant differences for overall (all attributes), overall flavor, beef flavor, or juiciness liking were observed in ground beef from PEAR or GR fed steers (P ≥ 0.17), but various differences in fatty acid composition of ground beef did occur (P ≤ 0.03). No off-flavors were detected by the trained sensory panel (P > 0.05) and tenderness of strip steaks was not affected (P = 0.25). Inclusion of PEAR in finishing rations did not negatively impact consumer likability of ground beef products, impact flavor or tenderness of steaks, but did result in changes in fatty acid composition of ground beef.