Alternative Fabrication Methods for the Beef Carcass

Authors

Justine J. Hosch, University of Nebraska-LincolnFollow

Date of this Version

Summer 8-2012

Document Type

Article

Citation

Hosch, J.J. 2012. Alternative fabrication methods for heavy weight beef carcasses. MS thesis, University of Nebraska-Lincoln.

Comments

A THESIS Presented to the Faculty of The Graduate College at the University of Nebraska In Partial Fulfillment of Requirements For the Degree of Master of Science, Major: Animal Science, Under the supervision of Professor Chris R. Calkins. Lincoln, NE: August 2012

Copyright (c) 2012 Justine Hosch

Abstract

To fabricate heavier beef carcasses alternative fabrication methods for the chuck and round were evaluated. Carcasses (364 to 386 kg) were selected for forequarter (n=32) and hindquarter (n=30) evaluation. Forequarter breaks at the third/fourth and fifth/sixth rib, with the rib beginning at the sixth/seventh rib, were processed into whole muscles. Bone, lean trim, fat, and muscles were weighed and Longissimus dorsi (LD) steaks were subject to Warner-Bratzler Shear Force (WBS). Both subprimals had over 60% lean yield and no differences among WBS results (P=0.49, 0.39, respectively). To evaluate effects of modifying the chuck/rib break short rib subprimals (n=20) were aged for 21d post mortem at 2 ˚C. Subprimals (n=10) were weighed whole (kg) and each rib (ribs 2-12) separated. Each ribs bone, lean, and fat were separated and weighed (g). Ten short rib subprimals were sliced into 6 mm slices, cooked on an electric skillet, and served to a trained sensory panel. Ribs 5-7 were similar (PPP < 0.0001). Ribs 6-8 were rated highest for juiciness, and ribs 5 and 11 were least juicy (PBiceps femoris was removed. Extended sirloin caps (n=20) from each carcass were weighed (kg), vacuum packaged, and aged for 25 d at 2˚C. Steaks (2.54 cm) from caps were cut perpendicular (n=10) or parallel (n=10) to muscle fiber direction. Steaks were consumed in a sensory panel and/or subject to WBS evaluation. Steaks from the cranial portion of the cap, regardless of cutting method, had less connective tissue and were more juicy and tender compared to more caudal steaks (P < 0.0001). Steaks cut parallel were less tender (P < 0.0001) compared to perpendicular. With increasing carcass weights, alternative fabrication methods should be considered to add variety to beef cuts.

Advisor: Chris R. Calkins