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The Science Behind Beef

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The Science Behind Beef s Flavor Holly Swee, RD, LN South Dakota Beef Industry Council – PowerPoint PPT presentation

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Title: The Science Behind Beef


1
The Science Behind Beefs FlavorHolly Swee, RD,
LNSouth Dakota Beef Industry Council
2
Todays Agenda
  • Influences on Beef Flavor the Science Behind It
  • Tasting Schedule
  • Production Methods Beef Choices
  • Processor/Foodservice Aging Beef
  • Questions

3
Top Factors Influencing Beef Flavor
  • Marbling
  • Quality Grade
  • Cooking Method
  • Degree of Doneness
  • Postmortem Aging?
  • Marinating
  • Freezing/Thawing
  • Added Flavors
  • Beef Production (feeding practices)?

4
2 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

5
Different Production Methods More Beef Choices
  • Certified Organic Beef
  • Natural Beef
  • Grass-Finished / Grass-Fed Beef
  • Grain-Fed / Conventional Beef

6
LABELING 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)

7
LABELING CLAIMSCertified Organic
  • Producers must be certified through USDAs
    Agricultural Marketing Service (AMS)

8
LABELING CLAIMSNatural Beef
  • Does not contain artificial ingredients
  • Not more than minimally processed
  • Label must explain natural
  • i.e., no added colorings or artificial
    ingredients

9
LABELING 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

10
U.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

11
Amount of Omega-3 in Types of Beef vs. Salmon
12
Putting 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
13
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14
Postmortem Conversion of Muscle to Meat / Aging
Beef
15
Life-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)

16
Postmortem Conversion of Muscle to MeatBundle of
Muscle Fibers
17
Thick Thin Filament structure of the Myofibril.
Thick primarily Myosin and Thin primarily Actin
18
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19
Aging
  • 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

20
Aging Beef
  • Postmortem Aging (processor/foodservice)
  • Wet Age
  • Dry Age

21
Dry 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
22
Questions
23
Funded by The Beef Checkoff
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