Meat Science Research Internship

1
Meat Science Research Internship

• Miranda Vieson
• The Ohio State University
• May September 2005

2
Introduction

• The Ohio State University Meat Science Department
• Animal Sciences Building
• Fully operating Meat Lab
• National Cattlemans Beef Association (NCBA)

3
Daily Responsibilities and Activities

• Effect of moisture enhancement on sensory
  attributes, tenderness, and retail color of beef
  steaks from the gluteus medius

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Objectives

• Investigate effects of high pressure moisture
  enhancement, grade (select or choice), and
  initial tenderness (tough or tender) from top
  sirloin (gluteus medius) roasts on
• Proximate Composition
• Retail Color
• Palatability
• Overall Tenderness
• Shelf-life

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Materials and MethodsSamples

• Top Sirloin (gluteus medius)
• 80 roasts
• 40 Choice
• 40 Select
• 3 steaks removed from the center
• Remaining halves given on of two treatments
• 1. Brine Injection (BI)
• 2. Needle Tenderization (NT)

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Materials and MethodsSamples

• After treatment, roast halves were divided into
• 2.54 cm steaks
• Warner-Bratzler Shear Force
• Day 7
• Day 14
• Day 21
• Two samples
• Drip Loss
• Chemical Composition

The Cooks Thesaurus
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Materials and MethodsProximate Composition

• pH
• Drip Loss
• Day 7
• Day 14
• Moisture
• Barrow Agee Lab (Memphis, TN)
• Protein
• Fat
• Ash

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Materials and MethodsShear Force and Cooking
Loss

• Steaks were thawed for 4h at 4 C, cooked to 66 C,
  then cooled 4h
• Initial tenderness
• WBS (Kg) measure on six 1.27cm cores per steaks
• Day 3

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Materials and MethodsShear Force and Cooking
Loss

• Steaks were thawed for 4h at 4 C, cooked to 66 C,
  then cooled 4h
• After aging
• WBS (Kg) measured on six 1.27cm cores per steak
• Day 7, 14, and 21

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Materials and MethodsShear Force and Cooking
Loss

• Steaks were thawed for 4h at 4 C, cooked to 66 C,
  then cooled 4h
• Cooking Loss
• Weight measured before and after cooking

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Materials and MethodsSensory Attributes

• Trained Panel
• 10 point scale
• Initial Tenderness
• Sustained Tenderness
• Initial Juiciness
• Sustained Juiciness
• Beef Flavor
• Overall Acceptability
• Comments for each attribute

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Materials and MethodsRetail Color

• Objective
• Once a day for 8 days
• Minolta Chroma Meter
• L (brightness)
• a (red-green spectrum)
• b (yellow-blue spectrum)
• Subjective
• Trained Panel
• 8 point hedonic scale
• Once a day for 5 days

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Research and Writing

• Data
• Other journals
• Journal of Animal Science
• Meat Science
• NCBA Paper
• Results
• Literature Cited
• Proof-reading
• Abstract

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Results
Sterling Silver Premium Meats
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Summary

• Grade and Initial Shear Force had no effect on
  product acceptability
• Moisture enhancement effects
• More tender product
• Increased water retention
• Positive effects on sensory attributes
• Negative effects on retail color
• Stabilized retail color

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Implications

• Moisture enhancement may promote products of
• Lower grades
• Tougher muscles
• Economic impact on beef industry
• Producer selection pressure decreased
• Consumer loyalty and confidence

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Future Investigations

• Lower grade moisture enhanced beef cuts compared
  to high grade, untreated beef cuts
• Varying salt concentrations in the brine solution
  to improve palatability without salty flavor

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Presentations

• Midwest Conference Research Paper Competition in
  Iowa
• Denman Undergraduate Research Forum
• Internship Forums

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Other Work

• Work in the Meat Lab
• The Ohio State Fair
• Horse Skillathon
• Dog Skillathon
• Rabbit Skillathon
• Lamb Booth

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What I Learned

• Laboratory Techniques
• Statistics
• Biochemistry in Meat
• Research
• Scientific Writing
• The People

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Thank You!

• The Department of Animal Sciences
• The Meat Lab
• Amy Lahmers
• Dr. Kuber