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Thesis (M.S.)—University of Nebraska—Lincoln, 1973. Department of Animal Science.


Copyright 1973, the author. Used by permission.


With increasing expenses in the food service industry, improvements in efficiency of obtaining the final marketable cuts are being researched. A high correlation between improving efficiency and maintaining meat quality is a necessity.

The newly developed Bettcher Press and Cleave provide a possible source of increased efficiency in primal portioning. This study was designed to determine if there was a difference between conventional portion control fabrication and a new Press/Cleave fabrication method. Beef strip lions and tenderloins were used. With Press/Cleave portioning it is necessary to freeze-temper the meat for a short period of time. The influences on meat quality and the ability of a panel to detect a difference imparted by this process were studied. Differences observed between fabrication methods and two different steak sizes were of interest as well as the effect of processing methods on chemical and physical properties of meat. The uniformity of shape and size and the ability of the steak to maintain its shape were considered important.

Advisor: Roger W. Mandigo