The Science Behind Beef

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The Science Behind Beefs FlavorHolly Swee, RD,
LNSouth Dakota Beef Industry Council
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Todays Agenda

• Influences on Beef Flavor the Science Behind It
• Tasting Schedule
• Production Methods Beef Choices
• Processor/Foodservice Aging Beef
• Questions

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Top Factors Influencing Beef Flavor

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

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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

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Different Production Methods More Beef Choices

• Certified Organic Beef
• Natural Beef
• Grass-Finished / Grass-Fed Beef
• Grain-Fed / Conventional Beef

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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)

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LABELING CLAIMSCertified Organic

• Producers must be certified through USDAs
  Agricultural Marketing Service (AMS)

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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

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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

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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

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Amount of Omega-3 in Types of Beef vs. Salmon
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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
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Postmortem Conversion of Muscle to Meat / Aging
Beef
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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)

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Postmortem Conversion of Muscle to MeatBundle of
Muscle Fibers
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Thick Thin Filament structure of the Myofibril.
Thick primarily Myosin and Thin primarily Actin
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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

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Aging Beef

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

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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
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Questions
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Funded by The Beef Checkoff