Title: The Science Behind Beef
1The Science Behind Beefs FlavorHolly Swee, RD,
LNSouth Dakota Beef Industry Council
2Todays Agenda
- Influences on Beef Flavor the Science Behind It
- Tasting Schedule
- Production Methods Beef Choices
- Processor/Foodservice Aging Beef
- Questions
3Top Factors Influencing Beef Flavor
- Marbling
- Quality Grade
- Cooking Method
- Degree of Doneness
- Postmortem Aging?
- Marinating
- Freezing/Thawing
- Added Flavors
- Beef Production (feeding practices)?
42 Flavor Influencers
- Beef Production (producer-feeding practices)
- Grain-Fed/Conventional
- Grass-Finished/Grass-Fed
- Certified Organic
- Natural
- Postmortem Aging (processor/foodservice)
- Wet Age
- Dry Age
5Different Production Methods More Beef Choices
- Certified Organic Beef
- Natural Beef
- Grass-Finished / Grass-Fed Beef
- Grain-Fed / Conventional Beef
6LABELING CLAIMSCertified OrganicMust meet
USDAs National Organic Program Standards
- Cattle MUST
- Be raised separately
- Have access to pasture
- Be fed 100 organically grown feed (grains and
forage) - Be treated when sick (Removed from the program)
- Cattle MAY
- Be provided certain vitamin and mineral
supplements - Cattle MAY NOT
- Be given antibiotics or enhancers for any reason
(or must be removed from program)
7LABELING CLAIMSCertified Organic
- Producers must be certified through USDAs
Agricultural Marketing Service (AMS)
8LABELING CLAIMSNatural Beef
- Does not contain artificial ingredients
- Not more than minimally processed
- Label must explain natural
- i.e., no added colorings or artificial
ingredients
9LABELING CLAIMSGrass-Finished Beef
- Feeding regimen for livestock raised on
- Grass, green or range pasture, forage
- Shall be 80 or more of the primary energy source
throughout animals life - Only limited supplemental grain feeding allowed
10U.S. BEEF PRODUCTIONConventional Beef
- Conventional industry practice
- Cattle raised on pastures
- Grain-based diet in feedlot prior to harvest
- Consumers generally prefer flavor of
grain-finished beef - Most beef available is grain-finished
11Amount of Omega-3 in Types of Beef vs. Salmon
12Putting into PerspectiveComparison of a 3
oz coked Top Sirloin steakCalculations derived
using data from Leheska et al., Journal of Animal
Science 2008
Component DV/ Rec Grain-Fed Grass-fed
Total Fat 65 g/d Daily Value 3.7 g 6 DV 2.4 g 4 DV
Omega-3 285 mg/d AHA 7 mg 2.5 26 mg 9
Total CLA 600-3400 mg/d Science 18 mg 3 20 mg 3
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14Postmortem Conversion of Muscle to Meat / Aging
Beef
15Life-Giving Protein-Muscle
- Muscle is primarily water and protein
- 72 water
- 20 protein
- 7 fat
- 1 minerals
- 3 muscle proteins
- Myofibrillar Proteins-Myosin Actin (salt
soluble) - Stromal Proteins-Connective tissue -Collagen
Elastin - Sarcoplasmic Proteins-glycolytic
enzymes-Myoglobin Hemoglobin (oxygen binding)
16Postmortem Conversion of Muscle to MeatBundle of
Muscle Fibers
17Thick Thin Filament structure of the Myofibril.
Thick primarily Myosin and Thin primarily Actin
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19Aging
- Protease-Enzyme begins protein catabolism by
hydrolysis of peptide bonds. - A natural enzymatic process that occurs in all
muscles after harvesting - To download a copy of Industry Guide for Beef
Aging, visit -
- www.beefresearch.org/FeaturedResearch.htm
20Aging Beef
- Postmortem Aging (processor/foodservice)
- Wet Age
- Dry Age
21Dry vs. Wet Aging
Wet Aging Dry Aging
Vacuum Bags Uncovered
Under Refrigeration Under Refrigeration
N/A Controlled Humidity Air Flow
Up to 21 Days Up to 28 Days
Tenderness Increases Tenderness Increases
Traditional Flavor Distinctive Brown-Roasted Beefy Flavor
Yield Loss less than 1 Yield Loss 4-19
Less Expensive than Dry Aged More Expensive than Wet Aged
22Questions
23 Funded by The Beef Checkoff