Joint Product Enhancement Research

CommitteeDenver, CO

July 17, 2009

Glen Dolezal, Ph.D., ChairmanPaul Parker, Vice Chairman

Beef Value Cuts programPublished Friday, May 01, 2009Infraspinatus, teres major, spinalis dorsi, serratus ventralis, multifidus dorsi. While these sound like the scientific names of Jurassic-era beasts, they're actually the names of five of the 10 most-tender muscles of the beef carcass, as measured by Warner-Bratzler shear force testing. These cuts, however, are buried within the area of the beef carcass that ranges from the neck to the fifth rib of the chest cavity, a primal better known as the chuck.

Muscle Profiling

COLD CalculationPublished Friday, May 1, 2009Three decades of carcass-grading research and data collection will soon begin to pay dividends for the beef industry: instrument grading has finally arrived.

Instrument Grading

Product Enhancement

BEEF QUALITY

Tenderness,Flavor,

Consistency & Value

Product EnhancementPre-HarvestGenomicsFeeding

Marbling DevelopmentTenderness & Carcass

QualityGrowth Enhancement

Technologies

Post-HarvestFlavor

Round ImprovementPackaging & Enhancement

Color Stability & Shelf-life

Electrical StimulationInstrumentation

Product Enhancement FY 2009

• 2009 Projects (will end May 2010)– 14 projects funded

– Pre-Harvest (5) – genotype/implant interaction, marbling development, delayed implanting, low-fat WDGS and shelf-life; DDGS and short-feeding

– Post-Harvest (9) – flavor, packaging, color, round electrical stimulation, instrumentation

Dissemination• Expanded Cutout Calculator• Shelf-life Fact Sheet• Natural Antioxidant White Paper• Round Muscle Profiling White Paper• Slice Shear Force Fact Sheet• CARDS Update

www.beefresearch.org

Speaker Presentations• Impact of Beef Quality Assurance on

Beef Quality– Dee Griffin, DVM, University of Nebraska

• Enhanced Beef Cutout Calculator– Keith Belk, Ph.D., Colorado State

University