Joint Product Enhancement Research Committee
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Transcript of Joint Product Enhancement Research Committee
Joint Product Enhancement Research
CommitteeDenver, CO
July 17, 2009
Glen Dolezal, Ph.D., ChairmanPaul Parker, Vice Chairman
Beef Value Cuts programPublished Friday, May 01, 2009Infraspinatus, teres major, spinalis dorsi, serratus ventralis, multifidus dorsi. While these sound like the scientific names of Jurassic-era beasts, they're actually the names of five of the 10 most-tender muscles of the beef carcass, as measured by Warner-Bratzler shear force testing. These cuts, however, are buried within the area of the beef carcass that ranges from the neck to the fifth rib of the chest cavity, a primal better known as the chuck.
Muscle Profiling
COLD CalculationPublished Friday, May 1, 2009Three decades of carcass-grading research and data collection will soon begin to pay dividends for the beef industry: instrument grading has finally arrived.
Instrument Grading
Product Enhancement
BEEF QUALITY
Tenderness,Flavor,
Consistency & Value
Product EnhancementPre-HarvestGenomicsFeeding
Marbling DevelopmentTenderness & Carcass
QualityGrowth Enhancement
Technologies
Post-HarvestFlavor
Round ImprovementPackaging & Enhancement
Color Stability & Shelf-life
Electrical StimulationInstrumentation
Product Enhancement FY 2009
• 2009 Projects (will end May 2010)– 14 projects funded
– Pre-Harvest (5) – genotype/implant interaction, marbling development, delayed implanting, low-fat WDGS and shelf-life; DDGS and short-feeding
– Post-Harvest (9) – flavor, packaging, color, round electrical stimulation, instrumentation
Dissemination• Expanded Cutout Calculator• Shelf-life Fact Sheet• Natural Antioxidant White Paper• Round Muscle Profiling White Paper• Slice Shear Force Fact Sheet• CARDS Update
www.beefresearch.org
Speaker Presentations• Impact of Beef Quality Assurance on
Beef Quality– Dee Griffin, DVM, University of Nebraska
• Enhanced Beef Cutout Calculator– Keith Belk, Ph.D., Colorado State
University