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Sorting beef subprimals by ribeye area size at the packer level to optimize utility and product uniformity in foodservice and retail
The objectives of the study were to evaluate if sorting beef carcasses at the packer level by loin muscle (LM) area, using instrument grading technology, would increase the consistency of three boxed beef products for the foodservice and retail sectors of the industry. U.S. Department of Agriculture...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Oxford University Press
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7444887/ https://www.ncbi.nlm.nih.gov/pubmed/32856015 http://dx.doi.org/10.1093/tas/txaa107 |
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author | Steele, Chandler C Arnold, Ashley N Gehring, Kerri B Griffin, Davey B Savell, Jeffrey W |
author_facet | Steele, Chandler C Arnold, Ashley N Gehring, Kerri B Griffin, Davey B Savell, Jeffrey W |
author_sort | Steele, Chandler C |
collection | PubMed |
description | The objectives of the study were to evaluate if sorting beef carcasses at the packer level by loin muscle (LM) area, using instrument grading technology, would increase the consistency of three boxed beef products for the foodservice and retail sectors of the industry. U.S. Department of Agriculture (USDA) Choice beef sides (n = 100) and USDA Select sides (n = 100) were selected and stratified into five LM area categories (±2.9 cm(2)): 1) 77.4, 2) 83.9, 3) 90.3, 4) 96.8, and 5) 103.2 cm(2). Beef lip-on ribeyes and boneless strip loins were obtained from USDA Choice sides and full, partially defatted tenderloins were obtained from USDA Select sides. Subprimals were scanned with a portioner that captured visual images and dimensional analyses of each subprimal, and data were analyzed by the software to determine multiple portioning outcomes for each subprimal. Portioning data were generated for each subprimal based on a variety of targeted portion weights (ribeye and strip loin steaks = 340.2 g; tenderloin steak = 170.1 g), as well as various portion thicknesses (ribeye and strip loin steaks = 31.8 mm; tenderloin steak = 44.5 and 50.8 mm). Subprimal utility varied across targeted portion weights and thicknesses within each LM area category. For the ribeyes and strip loins, optimal portion weight and thickness combinations were observed more frequently in LM area categories 1 and 2 than for the three larger LM area categories. Analysis of data for tenderloins revealed that LM area categories played a lesser role in identifying optimization of steak portion weight and thickness combinations. Findings demonstrate that creating categories of beef subprimals based on LM area as opposed to subprimal weight might provide a unique sorting method that would improve boxed beef product consistency and uniformity for foodservice and retail sectors. |
format | Online Article Text |
id | pubmed-7444887 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | Oxford University Press |
record_format | MEDLINE/PubMed |
spelling | pubmed-74448872020-08-26 Sorting beef subprimals by ribeye area size at the packer level to optimize utility and product uniformity in foodservice and retail Steele, Chandler C Arnold, Ashley N Gehring, Kerri B Griffin, Davey B Savell, Jeffrey W Transl Anim Sci Meat Science The objectives of the study were to evaluate if sorting beef carcasses at the packer level by loin muscle (LM) area, using instrument grading technology, would increase the consistency of three boxed beef products for the foodservice and retail sectors of the industry. U.S. Department of Agriculture (USDA) Choice beef sides (n = 100) and USDA Select sides (n = 100) were selected and stratified into five LM area categories (±2.9 cm(2)): 1) 77.4, 2) 83.9, 3) 90.3, 4) 96.8, and 5) 103.2 cm(2). Beef lip-on ribeyes and boneless strip loins were obtained from USDA Choice sides and full, partially defatted tenderloins were obtained from USDA Select sides. Subprimals were scanned with a portioner that captured visual images and dimensional analyses of each subprimal, and data were analyzed by the software to determine multiple portioning outcomes for each subprimal. Portioning data were generated for each subprimal based on a variety of targeted portion weights (ribeye and strip loin steaks = 340.2 g; tenderloin steak = 170.1 g), as well as various portion thicknesses (ribeye and strip loin steaks = 31.8 mm; tenderloin steak = 44.5 and 50.8 mm). Subprimal utility varied across targeted portion weights and thicknesses within each LM area category. For the ribeyes and strip loins, optimal portion weight and thickness combinations were observed more frequently in LM area categories 1 and 2 than for the three larger LM area categories. Analysis of data for tenderloins revealed that LM area categories played a lesser role in identifying optimization of steak portion weight and thickness combinations. Findings demonstrate that creating categories of beef subprimals based on LM area as opposed to subprimal weight might provide a unique sorting method that would improve boxed beef product consistency and uniformity for foodservice and retail sectors. Oxford University Press 2020-07-02 /pmc/articles/PMC7444887/ /pubmed/32856015 http://dx.doi.org/10.1093/tas/txaa107 Text en © The Author(s) 2020. Published by Oxford University Press on behalf of the American Society of Animal Science. http://creativecommons.org/licenses/by/4.0/ This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted reuse, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Meat Science Steele, Chandler C Arnold, Ashley N Gehring, Kerri B Griffin, Davey B Savell, Jeffrey W Sorting beef subprimals by ribeye area size at the packer level to optimize utility and product uniformity in foodservice and retail |
title | Sorting beef subprimals by ribeye area size at the packer level to optimize utility and product uniformity in foodservice and retail |
title_full | Sorting beef subprimals by ribeye area size at the packer level to optimize utility and product uniformity in foodservice and retail |
title_fullStr | Sorting beef subprimals by ribeye area size at the packer level to optimize utility and product uniformity in foodservice and retail |
title_full_unstemmed | Sorting beef subprimals by ribeye area size at the packer level to optimize utility and product uniformity in foodservice and retail |
title_short | Sorting beef subprimals by ribeye area size at the packer level to optimize utility and product uniformity in foodservice and retail |
title_sort | sorting beef subprimals by ribeye area size at the packer level to optimize utility and product uniformity in foodservice and retail |
topic | Meat Science |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7444887/ https://www.ncbi.nlm.nih.gov/pubmed/32856015 http://dx.doi.org/10.1093/tas/txaa107 |
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