Progress 01/01/12 to 12/31/12
Outputs
OUTPUTS: There have been a variety of studies designed to address the scope of this project. Major themes have included the role that lymph nodes play in Salmonella prevalence in cattle; trimming lean and fat surfaces from subprimals as a method of decontamination; and the quality and consistency of today's beef. Findings of these studies have been disseminated through professional meetings and technical publications and provide a clear understanding of many of the issues that are important in the maintaining the competitiveness and value of U.S. beef. PARTICIPANTS: National Cattlemen's Beef Association West Texas A&M University United States Department of Agriculture, Agricultural Marketing Service United States Department of Agriculture, Agricultural Research Service Texas Tech University Colorado State University University of Missouri University of Florida Penn State University Oklahoma State University California Polytechnic State University TARGET AUDIENCES: Dietitians Retail and foodservice operators Cattle producers Beef processors PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Lymphatic tissue, specifically lymph nodes, is commonly incorporated into ground beef products as a component of lean trimmings. Salmonella and other pathogenic bacteria have been identified in bovine lymph nodes, which may impact compliance with the Salmonella performance standards for ground beef established by the U.S. Department of Agriculture. Although Salmonella prevalence has been examined among lymph nodes between animals, no data are currently available regarding feedyard origin of the cattle and Salmonella prevalence. Bovine lymph nodes (279 superficial cervical plus 28 iliofemoral = 307) were collected from beef carcasses at a commercial beef harvest and processing plant over a 3-month period and examined for the prevalence of Salmonella. Cattle processed were from seven feedyards (A through G). Salmonella prevalence was exceptionally low (0% of samples were positive ) in cattle from feedyard A and high (88.2%) in cattle from feedyard B. Prevalence in the remaining feedyards ranged widely: 40.0% in feedyard C, 4.0% in feedyard D, 24.0% in feedyard E, 42.9% in feedyard F, and 40.0% in feedyard G. These data indicate the range of differences in Salmonella prevalence among feedyards. Such information may be useful for developing interventions to reduce or eliminate Salmonella from bovine lymph nodes, which would assist in the reduction of Salmonella in ground beef. Effectiveness of trimming external carcass surfaces from subprimals during fabrication to reduce Escherichia coli O157:H7 surrogates was evaluated. Carcass sides (n = 10 sides) were inoculated along the hide pattern opening before entering the blast chill cooler with a gelatin slurry containing a bacterial cocktail of three rifampicin-resistant, nonpathogenic E. coli Biotype I strains. Following a 48 h chill, sides were fabricated to produce eight subprimals. Microbiological samples were taken from the original carcass fat surface area, initial lean surface area, trimmed fat surface area (where applicable), and trimmed lean surface area (where applicable). Newly exposed lean surfaces had lower (P < 0.05) counts of rifampicin-resistant E. coli than did the external fat surfaces. However, fat and lean surfaces that were not inoculated became contaminated during the fabrication process. Trimming external surfaces reduced levels of pathogens, but under normal fabrication processes, pathogens were still spread to newly exposed surfaces.
Publications
- Haneklaus, A.N., Harris, K.B., Griffin, D.B., Edrington, T.S., Lucia, L.M. and Savell, J.W. 2012. Salmonella prevalence in bovine lymph nodes differs among feedyards. J. Food Prot. 75:1131-1133.
- Laster, B.A., Harris, K.B., Lucia, L.M., Castillo, A. and Savell, J.W. 2012. Efficacy of trimming chilled beef during fabrication to control Escherichia coli O157:H7 surrogates on subsequent subprimals. Meat Sci. 90:420-425.
- Igo, J.L., Vanoverbeke, D.L., Mafi, G.G., Hale, D.S., Savell, J.W., Pendell, D.L., Woerner, D.R., Tatum, J.D. and Belk, K.E. 2012. Driving change: The 2011 National Beef Quality Audit. Page 80 in 65th Annual Reciprocal Meat Conference, Fargo, North Dakota.
- McKeith, R.O., Gray, G.D., Hale, D.S., Kerth, C.R., Griffin, D.B., Savell, J.W., Belk, K.E., Woerner, D.R., Tatum, J.D., Igo, J.L., VanOverbeke, D.L., Mafi, G.G., Lawrence, T.E., Delmore, R.J., Christensen, L.M., Shackelford, S.D., King, D.A. and Wheeler, T.L. 2012. National Beef Quality Audit - 2011: Survey of producer- and packer-related defects on the harvest floor. Page 73 in 65th Annual Reciprocal Meat Conference, Fargo, North Dakota.
- Guelker, M.R., Haneklaus, A.N., Brooks, J.C., Carr, C.C., Delmore, R.J., Griffin, D.B., Hale, D.S., Harris, K.B., Hilton, G.G., Johnson, D.D., Lorenzen, C.L., Maddock, R.J., Martin, J.N., Miller, R.K., Raines, C.R., VanOverbeke, D.L., Vedral, L., Wasser, B.E. and Savell, J.W. 2012. National Beef Tenderness Survey - 2010: Shear-force values and sensory-panel ratings for U.S. retail and foodservice beef. Paper 233 in 58th International Congress of Meat Science and Technology, Montreal, Canada.
- Gray, G.D. 2012. National Beef Quality Audit - 2011: Survey of instrument grading assessments of beef carcass characteristics. M.S. Thesis, Texas A&M University, College Station.
- Smith, A.M. 2012. Dry versus wet aging of beef: Retail cutting yields and palatability evaluations of steaks using innovative cutting styles. M.S. Thesis, Texas A&M University, College Station.
- Moore, M.C. 2012. National Beef Quality Audit - 2011: In-plant survey of targeted carcass characteristics related to quality, quantity, value, and marketing of fed steers and heifers. M.S. Thesis, Texas A&M University, College Station.
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Progress 10/01/07 to 09/30/12
Outputs
Target Audience: Meat processors, retailers and foodservice operators, and meat scientists Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? Both graduate and undergraduate students have been trained during the duration of this project. How have the results been disseminated to communities of interest? Results have been disseminated to stakeholders. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Advances on all objectives for this project were made. There are no additional accomplishments to report that have not been reported in previous reports.
Publications
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2012
Citation:
Guelker, M. R., A. N. Haneklaus, J. C. Brooks, C. C. Carr, R. J. Delmore, D. B. Griffin, D. S. Hale, K. B. Harris, G. G. Hilton, D. D. Johnson, C. L. Lorenzen, R. J. Maddock, J. N. Martin, R. K. Miller, C. R. Raines, D. L. VanOverbeke, L. Vedral, B. E. Wasser, and J. W. Savell. 2012. National Beef Tenderness Survey 2010: Shear-force values and sensory-panel ratings for U.S. retail and foodservice beef. In: Proc. 58th Int. Congr. Meat Sci. Technol., Montr�al, Canada. Paper 233.
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Progress 01/01/11 to 12/31/11
Outputs
OUTPUTS: There have been a variety of studies designed to address the scope of this project. Major themes have included increasing the lean deposition and tenderness evaluations of cattle using approved growth promoting compounds; attempts to establish tenderness thresholds for beef values cuts; investigations of innovative methods to merchandise subprimals from heavyweight beef carcasses; and nutrient composition as it is impacted by USDA quality grades. Findings of these studies have been disseminated through professional meetings and technical publications and provide a clear understanding of many of the issues that are important in the maintaining the competitiveness and value of U.S. beef. PARTICIPANTS: National Cattlemen's Beef Association West Texas A&M University United States Department of Agriculture, Agricultural Marketing Service Texas Tech University Colorado State University University of Missouri University of Florida Penn State University Oklahoma State University California Polytechnic State University TARGET AUDIENCES: Dietitians Retail and foodservice operators Cattle producers Beef processors PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Three subprimals from beef carcasses, Average (mean = 340.6 kg) and Heavy weight (mean = 461.6 kg), were cut using Innovative versus Conventional cutting styles. Longer (P < 0.05) processing times were required for the Heavy compared to Average and Innovative compared to Conventional. Total saleable yields were lower for the Innovative compared to Conventional for the top sirloin butt (P = 0.0025) and ribeye (P < 0.0001), but not for the strip loin (P = 0.1416). However, yields were higher for the Heavy compared to Average for the ribeye (P = 0.0054) and strip loin (P = 0.0017), but not for the top sirloin butt (P = 0.6797). Retail pricing increases for the Innovative compared to Conventional were 11.6% for top sirloin butt, 26.9% for ribeye, and 2.6% for strip loin. Retailers adopting innovative cutting styles to more effectively merchandise heavyweight beef must account for the decreased primary saleable yields and increased labor requirements through increased retail pricing. In an investigation related to beef value cuts, steaks (n = 560) from US Department of Agriculture (USDA) Choice and Select, including M. gluteobiceps, M. gluteus medius, M. infraspinatus, M. longissimus lumborum, M. rectus femoris, M. triceps brachii and M. vastus lateralis, were evaluated for palatability characteristics and tenderness acceptability by a central-location consumer panel (n = 205 consumers) and Warner-Bratzler shear (WBS) analysis to determine whether threshold values could be identified for these muscles. There were significant interactions for muscle times USDA quality grade for sensory-panel overall like and WBS values. In general, USDA quality grade affected overall like and WBS values for the M. gluteobiceps and M. rectus femoris, but no real differences due to grade were found for the rest of the muscles studied, except for the WBS values for the M. gluteus medius. Regardless of USDA quality grade, the M. infraspinatus had the lowest (P < 0.05) WBS values and was comparable (P > 0.05) in overall like ratings to the M. longissimus lumborum. Percentage of muscles that would be expected to have a tenderness rating "slightly tender" or higher on the basis of WBS values at the 95% confidence interval ranged from 40% for the M. vastus lateralis to 100% for the M. infraspinatus. There were no clear threshold levels for WBS values that would correspond to certain tenderness like ratings, possibly because of the narrow range of tenderness observed within each muscle. For the muscles studied, how consumers rated them appeared to be independent of the WBS values and may make it difficult to develop WBS thresholds for predicting consumer acceptability of these muscles. Our understanding of determining tenderness threshold values for beef value cuts - those cuts that are less commonly merchandised as the source of steaks and roasts - may increase the ability of sorting/selecting cuts based on objective shear force values. However, our study indicated that it was unlikely to establish such thresholds on these cuts due to a variety of factors such as the inherently tenderness and the influence of flavor.
Publications
- Powell, L., Nicholson, K.L., Huerta-Montauti, D., Miller, R.K. and Savell, J.W. 2011. Constraints on establishing threshold levels for Warner-Bratzler shear-force values based on consumer sensory ratings for seven beef muscles. Anim. Prod. Sci. 51:959-966.
- West, S.E., Nicholson, K.L., Nicholson, J.D.W., Griffin, D.B., Lawrence, T.E., Wasser, B.E. and Savell, J.W. 2011. Innovative retail merchandising strategies to accommodate for the growing trend of heavier carcass weights in the United States. Meat Sci. 88:610-618.
- Dillon, J.T., Guelker, M.R., Griffin, D.B., Hale, D.S., Lawrence, T.E., O'Connor, M.E. and Savell, J.W. 2011. Gender, fatness, muscling, and carcass weigh influences on the cutability of yield grade 4 beef carcasses. Page 58 in 64th Annual Reciprocal Meat Conference, Manhattan, Kansas.
- Ulbrich, C.J., Griffin, D.B., Haneklaus, A.N., Lucia, L.M., Harris, K.B. and Savell, J.W. 2011. Retail display and microbiological characteristics of dry-aged beef. Page 53 in 64th Annual Reciprocal Meat Conference, Manhattan, Kansas.
- Smith, A.M., Harris, K.B., Haneklaus, A.N. and Savell, J.W. 2011. Quality grade and degree of doneness effects on nutrient content of beef top loin steaks. Paper P134 in 57th International Congress of Meat Science and Technology, Ghent, Belgium.
- West, S.E., Harris, K.B., Haneklaus, A.N., Savell, J.W., Thompson, L.D., Brooks, J.C., Pool, J.K., Luna, A.M., Engle, T.E., Schutz, J.S., Belk, K.E. and Douglass, L.W. 2011. Obtaining information for beef chuck cuts for a national nutrient database in the United States. Paper P135 in 57th International Congress of Meat Science and Technology, Ghent, Belgium.
- Guelker, M.R. 2011. Tenderness assessment of beef steaks from US foodservice and retail establishments using Warner-Bratzler shear and sensory panel ratings. M.S. thesis, Texas A&M University, College Station.
- Haneklaus, A.N., Hodgen, J.M., Delmore, R.J., Lawrence, T.E., Yates, D.A., Allen, D.M., Griffin, D.B. and Savell, J.W. 2011. Effects of zilpaterol hydrochloride on retail yields of subprimals from beef and calf-fed Holstein steers. J. Anim. Sci. 89:2867-2877.
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Progress 01/01/10 to 12/31/10
Outputs
OUTPUTS: There have been a variety of studies designed to address the scope of this project. Major themes have included the suitability of the M. serratus ventralis thoracis as a steak alternative for the retail market, color stability of muscles stored in 80% oxygen and 20% carbon dioxide, and the effectiveness of trimming beef subprimals on reducing or eliminating pathogen contamination. Findings of these studies have been disseminated through professional meetings and technical publications and provide a clear understanding of many of the issues that are important in the maintaining the competitiveness and value of U.S. beef. PARTICIPANTS: National Cattlemen's Beef Association TARGET AUDIENCES: Meat processors and retailers PROJECT MODIFICATIONS: None
Impacts
The M. serratus ventralis thoracis was obtained from US Select arm chucks (n = 87) to investigate if this underutilized muscle can be used as a steak alternative. Muscles were assigned randomly into three treatment groups: (1) control; (2) blade tenderization; and (3) injection, containing salt, phosphate, and papain. The WBS values for injected steaks (13.1 N) were lower (P < 0.05) than for blade-tenderized (18.4 N) and control (19.9 N) steaks. Consumer ratings and WBS values for the M. serratus ventralis thoracis indicate that merchandising steaks from this muscle may be a viable option in the marketplace, especially if blade tenderization or injection processes are used for further enhancement. The effects of L- or D-lactate on internal cooked color development of steaks packaged in high-oxygen (80% O2/20% CO2) modified atmosphere packaging (MAP) was investigated. Ten USDA Select beef strip loins were divided individually into 4 equal-width sections, and one of four treatments (control, 0.3% sodium tripolyphosphate, 2.5% L-lactate + 0.3% sodium tripolyphosphate, and 2.5% D-lactate + 0.3% sodium tripolyphosphate) was assigned randomly to the loin sections. Cooked steaks enhanced with 2.5% L-lactate/phosphate maintained higher a*/b* ratios, lower hue values, higher TRA and NADH concentration, and lower PMD than the control and D-lactate-injected steaks, whereas enhancement with 2.5% D-lactate did not affect cooked color, TRA, NADH, or PMD. Thus, inclusion of an L-lactate/alkaline phosphate blend increased the reducing activity of muscle tissues by replenishing NADH and subsequently decreased the thermal denaturation of myoglobin by maintaining the reduced state of myoglobin in the high-oxygen package. This study was conducted to determine the effectiveness of trimming the original external carcass surfaces from subprimals during fabrication on the reduction of surrogates for Escherichia coli O157:H7. Carcass sides from five cattle (n = 10 sides) were inoculated along the pattern hide opening before entering the blast chill cooler with a gelatin slurry containing a bacterial cocktail of three rifampicin-resistant, nonpathogenic E. coli Biotype I strains. Following a 48 h chill, sides were fabricated to produce eight subprimals (brisket, chuck, clod, rib, bottom round, top sirloin, short loin, and inside round). Microbiological samples were taken from the original carcass fat surface area, initial lean surface area, trimmed fat surface area (where applicable), and trimmed lean surface area (where applicable). Trimming of the external fat surfaces reduced (P < 0.05) microbiological counts on the newly exposed lean surfaces of all eight subprimals during fabrication. However, fat and lean surfaces that were not initially exposed to the inoculated area became contaminated during the fabrication process. Trimming external surfaces reduced levels of pathogens, but under normal fabrication processes, pathogens were still spread to the newly exposed surfaces.
Publications
- Bagley, J.L., Nicholson, K.L., Pfeiffer, K.D. and Savell, J.W. 2010. In-home consumer and shear force evaluation of steaks from the M. serratus ventralis thoracis. Meat Sci. 85:104-109.
- Kim, Y.H., Keeton, J.T., Hunt, M.C. and Savell, J.W. 2010. Effects of L- or D-lactate-enhancement on the internal cooked colour development and biochemical characteristics of beef steaks in high-oxygen modified atmosphere. Food Chem. 119:119-122.
- Laster, B.A. 2010. Efficacy of beef carcass surface trimming to reduce or eliminate Escherichia coli O157:H7 surrogates from subsequent subprimals. M.S. Thesis, Texas A&M University, College Station.
- Davidson, M.A. 2010. Evaluation of hot water wash parameters to achieve maximum effectiveness in reducing levels of Salmonella Typhimurium, Escherichia coli O157:H7 and coliforms/Escherichia coli on beef carcass surfaces. M.S. Thesis, Texas A&M University, College Station.
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Progress 01/01/09 to 12/31/09
Outputs
OUTPUTS: There have been a variety of studies designed to address the scope of this project. Major themes have included increasing the lean deposition and tenderness evaluations of cattle using approved growth promoting compounds; a series of innovative research focusing on the complex nature of muscle color development and stability through the use of novel processing and packaging systems to determine the fundamental biochemical pathways responsible for maintaining a consumer-desired color; stress and its relationship to the shedding of Escherichia coli O157:H7; the functional properties of normal and high pH beef; and the role of calcium in the tenderness of electrically stimulated and non-electrically stimulated beef. Findings of these studies have been disseminated through professional meetings and technical publications and provide a clear understanding of many of the issues that are important in the maintaining the competitiveness and value of U.S. beef. PARTICIPANTS: Several organizations helped fund this work -- the National Cattlemen's Beef Association and Schering Plough - Intervet provided partial funding. TARGET AUDIENCES: The target audience is the livestock and meat industries. PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
To test the influence of transportation stress and temperament on shedding of Escherichia coli O157:H7, cattle (n = 150) were classified at various stages of production as Excitable, Intermediate or Calm based on a variety of disposition scores. Presence of E. coli O157:H7 was determined by rectal swabs from live animals and from colons collected postmortem. Percentage of cattle shedding E. coli O157:H7 at arrival at the feedlot was approximately equal among temperament groups. Before shipment to the processing facility, a higher (P = 0.03) proportion of cattle from the Calm group shed E. coli O157:H7 compared to the other temperament groups. When pooled across all sampling periods, cattle from the Calm group had a greater percentage test positive for E. coli O157:H7. Neither the acute stressor of transportation nor a more excitable temperament led to increased shedding of E. coli O157:H7 in cattle. In two different muscles and with different injection enhancements (L- or D-lactate), enhancement with L-lactate resulted in less color deterioration, and higher a* and chroma values (P < 0.05) than non-enhanced control of the bovine muscles. L-lactate enhancement significantly increased NADH concentration and TRA of LD and PM than the non-enhanced control through increased LDH-B flux at 14 d. There is supportive evidence that the lactate-LDH system remains active for muscles with different metabolic activities and may be a possible mechanism of the lactate-color stabilization effect. Further, L-lactate enhancement can be utilized for improving muscles with lower color stability in high-oxygen modified atmosphere. When phosphate or calcium lactate (CAL) were injected into beef loins with different packaging and irradiation treatments, loins with CAL and phosphate maintained the most stable red colour, increased NADH (p < 0.05), and were the least oxidized. Among irradiated steaks, CAL with phosphate treatment significantly minimized lipid oxidation, increased NADH and TRA, and consequently had a higher a* value. These results suggest that lactate inclusion improves color stability of fresh beef by providing superior antioxidant capacity and increased reducing activity of myoglobin by elevating NADH concentration. The role of lactate dehydrogenase (LDH) in metmyoglobin reducing activity (MRA) and color stability of different bovine muscles was studied. Three different bovine muscles - M. longissimus lumborum (LL), M. semimembranosus (SM), and M. psoas major (PM) - were obtained (n = 7, respectively), cut into steaks, PVC packaged, and then displayed for 7 days at 1 C. The LL was the most red over display time and had more (P < 0.05) LDH-B activity (catalyzing toward NADH generation), LDH1 isoform expression, NADH, and higher (P < 0.05) MRA than the other two muscles studied. The PM had the least color stability and lowest MRA. These results suggest that variation in color stability of physiologically different muscles is regulated by different replenishment rates of NADH via different LDH isozymes.
Publications
- Boler, D.D., Holmer, S.F., McKeith, F.K., Killefer, J., VanOverbeke, D.L., Hilton, G.G., Delmore, R.J., Beckett, J.L., Brooks, J.C., Miller, R.K., Griffin, D.B., Savell, J.W., Lawrence, T.E., Elam, N.A., Streeter, M.N., Nichols, W.T., Hutcheson, J.P., Yates, D.A. and Allen, D.M. 2009. Effects of feeding zilpaterol hydrochloride for twenty to forty days on carcass cutability and subprimal yield of calf-fed Holstein steers. J. Anim. Sci. 87:3722-3729.
- Kim, Y.H., Keeton, J.T., Smith, S.B., Berghman, L.R. and Savell, J.W. 2009. Role of lactate dehydrogenase in metmyoglobin reduction and color stability of different bovine muscles. Meat Sci. 83:376-382.
- Kim, Y.H., Keeton, J.T., Smith, S.B., Maxim, J.E., Yang, H.S. and Savell, J.W. 2009. Evaluation of antioxidant capacity and colour stability of calcium lactate enhancement on fresh beef under highly oxidising conditions. Food Chem. 115:272-278.
- Kim, Y.H., Keeton, J.T., Yang, H.S., Smith, S.B., Sawyer, J.E. and Savell, J.W. 2009. Color stability and biochemical characteristics of bovine muscles when enhanced with L- or D-potassium lactate in high-oxygen modified atmospheres. Meat Sci. 82:234-240.
- Mason, C.L., Nicholson, K.L., Brooks, J.C., Delmore, R.J., Henning, W.R., Johnson, D.D., Lorenzen, C.L., Maddock, R.J., Miller, R.K., Morgan, J.B., Wasser, B.E., Gwartney, B.L., Harris, K.B., Griffin, D.B., Hale, D.S. and Savell, J.W. 2009. National Beef Market Basket Survey - 2006: External fat thickness measurements and separable component determinations for beef from US retail establishments. Meat Sci. 81:335-343.
- Schuehle Pfeiffer, C.E., King, D.A., Lucia, L.M., Cabrera-Diaz, E., Acuff, G.R., Randel, R.D., Welsh, T.H., Jr., Oliphint, R.A., Curley, K.O., Jr., Vann, R.C. and Savell, J.W. 2009. Influence of transportation stress and animal temperament on fecal shedding of Escherichia coli O157:H7 in feedlot cattle. Meat Sci. 81:300-306.
- Garcia, L.G. 2009. Functional properties of and utilization of high pH beef. Ph.D. Dissertation, Texas A&M University, College Station.
- Dillon, J.T. 2009. Evaluating the impacts of gender, fatness, muscling, and weight on the yield grade 4 beef carcasses. M.S. Thesis, Texas A&M University, College Station.
- Genho, D.P. 2009. Collagen solubility and calcium concentration and their effects on tenderness in the M. longissimus lumborum. M.S. Thesis, Texas A&M University, College Station.
- Hudek, J.F. 2009. Tenderness of Bos indicus influenced cattle as impacted by anabolic implants and gender. M.S. Thesis, Texas A&M University, College Station.
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