Source: PURDUE UNIVERSITY submitted to NRP
ENHANCING THE COMPETITIVENESS AND VALUE OF U.S. BEEF
Sponsoring Institution
National Institute of Food and Agriculture
Project Status
COMPLETE
Funding Source
HATCH
Reporting Frequency
Annual
Accession No.
1006773
Grant No.
(N/A)
Cumulative Award Amt.
(N/A)
Proposal No.
(N/A)
Multistate No.
W-3177
Project Start Date
Jun 30, 2015
Project End Date
Sep 30, 2017
Grant Year
(N/A)
Program Code
[(N/A)]- (N/A)
Recipient Organization
PURDUE UNIVERSITY
(N/A)
WEST LAFAYETTE,IN 47907
Performing Department
Animal Sciences
Non Technical Summary
Providing consistently high quality and wholesome meat products to local consumers is crucial to the continued success of the local, regional, and national meat sectors). Numerous studies have reported that consumers are willing to pay premiums for meat products with guaranteed eating quality. Consumers who shop in the local market generally have a high of expectation of local meat products in particular they expect production-type related attributes (i.e. certified organic, grass-fed, and/or natural) and/or superior eating quality differences. Failure to meet this expectation due to quality-related issues will erode consumer satisfaction, and subsequently reduce profits for small/local processors over time.Collectively, knowledge generated will have immediate implications that could be used not only to provide solutions tomany small/local meat processors, but also to offer consumers more consistent premium meat products. Moreover, improvements in quality attributes ofbeef will result in an increase in future profitability and sustainability of the US meat industry.
Animal Health Component
50%
Research Effort Categories
Basic
50%
Applied
50%
Developmental
(N/A)
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
30833201040100%
Knowledge Area
308 - Improved Animal Products (Before Harvest);

Subject Of Investigation
3320 - Meat, beef cattle;

Field Of Science
1040 - Molecular biology;
Goals / Objectives
Measure and improve beef quality, safety and value by assessing impacts of animal health, animal care, and processing management/production strategies.
Project Methods
Among the complex challenges facing the beef industry is meeting the demands of todays consumers. While consistent high quality and safe products are demanded by all beef consumers, subsets of the population have increased concerns about production practices such as humane production or natural, organic and local. While the beef industry considers prime the highest quality, some consumers pursue lean products for health reasons. Still others demand further processed products be made with fewer added ingredients. Commodity production in the beef industry supplies the vast majority of consumers but other niche production/marketing opportunities are increasing. Research targeting this objective will focus on production and processing practices improving quality and safety that can increase overall industry value and competitiveness.In striving to maximize value in the beef industry, ensuring high quality, safe beef is essential. Many practices from conception to consumption can improve beef quality and consistency and most of these practices focus on determining, improving, or extending product quality. As scientific capabilities further develop, technologies such as genomic and proteomic analysis can help improve beef quality and consistency. Research will focus on developing, expanding, and implementing these technologies.Production practices influence product quality and practices have been altered due to the changing and increasingly volatile commodity markets. The global comparative advantage of U.S. grain-fed beef must be maintained and the effect of feeding regiments, both length and type of feeds (grain, by-products, and forages) should be evaluated. Finishing beef on ethanol co-products or forages can impact beef flavor and product shelf life but supplementation with vitamin E or other antioxidants can limit these changes. Research on diet variation and ultimate impact on grain-fed beef quality will be conducted.Much value can be added post-harvest by optimizing carcass utilization. New carcass fabrication techniques have and can continue to enhance beef carcass value by developing new strategies to utilize promising muscles that have been identified during beef muscle profiling. No better example exists than the success of the flat-iron steak. Other muscles can be upgraded by improving product palatability using new and current processing techniques. Research will continue to explore and improve carcass fabrication techniques and new product development.

Progress 06/30/15 to 09/30/17

Outputs
Target Audience:Local/regional beef producers/processors and producer groups (e.g. Indiana Beef Cattlemen's Association and Indiana Meat Packers/Processors Association) & Peer scientists and researchers Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?Through these projects, one postdoctoral resesarch associate, two graduate students (MS) and two undergraduate students were trained for conducting research assays, sample processing, data analyses and writing scientific reports/abstract and presentation. How have the results been disseminated to communities of interest?•The major findings and implication of the project were highlighted and disseminated through submission of conference abstracts and publication of peer-reviewed journal articles. •Findings were also introduced to students,faculty and staff through classroom inclusion in several formal University courses including Introductory Meat Science and Advance MeatScience, and departmental seminar. What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? Setyabrata, D., Kim, Y.H.B.* 2017. Effects of fast freezing first then thaw-aging on quality and chemical attributes of beef muscles. The 70th Annual Reciprocal Meat Conference, College Station, Texas. We found that fast freezing first then thaw-aging did not result in positive impacts on the overall quality characteristics of frozen/thawed meat products. The results from the current study also indicate that the order of aging/freezing/thawing sequence could be an overriding factor affecting quality attributes of frozen/thawed meat over freezing rate. Further studies involving various thawing and freezing rate combined with different aging/freezing/thawing sequence would be warranted. Ma, D., Kim, Y.H.B.* 2017. Effects of postmortem aging on small heat shock protein degradation of three bovine muscles. The 70th Annual Reciprocal Meat Conference, College Station, Texas. The result of thisstudy suggests that small HSP degradation of beef muscles increase with aging, but the extent of degradation would be different in a muscle-specific manner. A different degradation pattern of HSP in LL compared to PM could be coincided with greater myofibrillar degradation of LL compared to that of PM during aging. The increase in small HSP degradation could indicate loss of protective anti-apoptotic activity from delaying myofibrillar protein degradation. Further investigation of upper stream (mitochondrial) apoptotic factors and caspase system dynamics over aging and their relationship with HSP and meat tenderness development would be warranted. Setyabrata, D., Kim, H.W., Kim, Y.H.B.* 2017. Impacts of postmortem aging on non-heme iron formation and lipid oxidation stability of beef loins. Annual Meeting of Institute of Food Technologists. Las Vegas, Nevada. Our results suggest that the decrease in oxidation stability of beef loins with extended aging could be attributed to the increase in formation of non-heme iron, coincided with a decrease in FRA. Pro-oxidant activity of non-heme iron could result in the decomposition of lipid peroxide and subsequent increase in a secondary product of lipid peroxidation, malondialdehyde.

Publications

  • Type: Book Chapters Status: Published Year Published: 2015 Citation: Kim, Y.H.B.*, Hopkins, D., Channon, H. 2015. Production of meat with high quality. In: Meat Quality: Genetic and environmental factors. CRC Book (Taylor & Francis Books, Inc). pp. 431-459.
  • Type: Conference Papers and Presentations Status: Awaiting Publication Year Published: 2018 Citation: Setyabrata, D., Kim, Y.H.B.* 2017. Effects of fast freezing first then thaw-aging on quality and chemical attributes of beef muscles. The 70th Annual Reciprocal Meat Conference, College Station, Texas.
  • Type: Conference Papers and Presentations Status: Awaiting Publication Year Published: 2018 Citation: Ma, D., Kim, Y.H.B.* 2017. Effects of postmortem aging on small heat shock protein degradation of three bovine muscles. The 70th Annual Reciprocal Meat Conference, College Station, Texas
  • Type: Conference Papers and Presentations Status: Accepted Year Published: 2017 Citation: Setyabrata, D., Kim, H.W., Kim, Y.H.B.* 2017. Impacts of postmortem aging on non-heme iron formation and lipid oxidation stability of beef loins. Annual Meeting of Institute of Food Technologists. Las Vegas, Nevada.


Progress 10/01/15 to 09/30/16

Outputs
Target Audience:Local/regionalbeef producers/processors and producer groups (e.g. Indiana Beef Cattlemen's Association and Indiana Meat Packers/Processors Association) & Peer scientists and researchers Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?Through these projects, one postdoctoral resesarch associate, two graduate students (MS) and two undergraduate students were trained for conducting research assays, sample processing, data analyses and writing scientific reports/abstract and presentation. How have the results been disseminated to communities of interest? The major findings and implication of the project werehighlighted and disseminated through submission of conference abstractsand publication of peer-reviewed journal articles. Findings were also introduced to students, faculty and staff through classroom inclusion in several formal University courses including Introductory Meat Science andAdvance Meat Science, and departmental seminar. What do you plan to do during the next reporting period to accomplish the goals? We will further developmuscle-specific aging strategies that specify optimal aging times for different muscles in order to minimize oxidation-related quality defects, while maximizing aging impact on improving eating quality attributes. We will also continue developing novel freezing methods combined with the aging strategies to improve frozen/thawed/aged beef quality attributes. We will continue on disseminatingmajor findings and implication of the projects throughsubmission of conference abstractsand publication of peer-reviewed journal articles.

Impacts
What was accomplished under these goals? Kim, Y.H.B.*, Meyers, B., Kim, H.W., Liceaga, A., Lemenager, R.P. Effects of stepwise dry/wet-aging and fast freezing on meat quality attributes of beef loins. 2017. Meat Sci. 123:57-63. Weinvestigated the effect stepwise dry/wet-aging and freezing method on quality attributes of beef loins.We found that stepwise dry/wet-aging resulted in similar meat quality attributes, such as purge/thaw loss, color stability, and sensory characteristics compared to the conventionally dry-aged loin. These findings suggest that the stepwise dry/wet-aging could potentially provide beneficial impacts to local/small meat processors, who have limited cooler capacity, as the carcass chilling time in the cooler can be substantially reduced by the stepwise dry/wet aging. Consequently, it would allow rapid turnaround of beef sub-primal processing, resulting in more saleable yield through shorter hanging time and lower energy/operating costs compared to the conventional carcass dry-aging for an extended period of time. Moreover, rapid cryogenic freezing can substantially improve meat quality attributes of freezer beef by providing equivalent quality attributes and improved water-holding capacity of aged/frozen/thawed meat. Setyabrata, D., Kim, Y.L., Kim, Y.H.B*. Anisotropy Scanning: Novel imaging analysis for beef tenderness. 2016. JPUR - The Journal of Purdue Undergraduate Research. 6:49-55 Development of a precise and consistent method to predict meat tenderness will greatly benefit the meat industry in ensuring constant meat quality supply to consumers. A novel non-invasive anisotropic image scanning technology has been recently developed to evaluate and predict microstructural and physicochemical changes in muscle. Thus, the objective of this study was to evaluate the efficacy of the novel anisotropic imaging system in assessing meat tenderness during postmortem aging periods.The result of the current pilot study indicates a potential use of the novel anisotropy imaging method as a viable non-invasive prediction tool for meat quality attribute, especially the extent of tenderization. Further studies determining the efficacy and viability of the system in predicting meat tenderness under various baseline factors, such as different marbling contents (USDA quality grade), connective tissue amounts (different muscle cuts), and postmortem aging times should be warranted. The successful completion of the proposed research can be expected to positively impact in advancing knowledge and providing new strategies for use by meat producers and meat processors to consistently provide tenderness guaranteed/ensured beef products to consumers. Kim, H.W., Setyabrata, D., Choi, Y.S., Kim, Y.H.B.*. Rapid discoloration of aged beef muscles after short-term/extreme temperature abuse during retail display. 2016. Korea Journal for Food Science of Animal Resources. 36:343-351. The objective of this study was to evaluate the effects of a short-term/extreme temperature abuse (STA) on color characteristics and oxidative stability of aged beef muscles during simulated retail display. We found adverse impacts of postmortem aging on color and oxidative stabilities of beef muscles, particularly under temperature abusing conditions during retail display. Thus, the results of the current study indicate that developing a specific post-harvest strategy to control quality attributes in retail levels for different muscle types and aging conditions would be required. Danyi Ma (Purdue University, Animal Sciences, MS, graduated August 2016) - Metabolomics profiling to understand changes in oxidation stabilities of different bovine muscles with postmortem aging The objective of this study was to identify the metabolites that could be associated with oxidation stabilities of aged bovine muscles.The results from the current study suggested that color and lipid oxidative stability is inversely associated with aging, but is also muscle-specific. Further, some metabolites could be related to oxidation and color stability of beef muscles with aging.Those metabolites have potential to be further validated as biomarkers in the future studies, which could provide critical insights for the meat industry to prevent oxidation related quality defects during aging practice. Developing muscle-specific aging strategies that specify optimal aging times for different muscles will be beneficial to minimize oxidation-related quality defects, while maximizing aging impact on improving eating quality attributes.

Publications

  • Type: Journal Articles Status: Published Year Published: 2017 Citation: Kim, Y.H.B.*, Meyers, B., Kim, H.W., Liceaga, A., Lemenager, R.P. Effects of stepwise dry/wet-aging and fast freezing on meat quality attributes of beef loins. 2017. Meat Sci. 123:57-63.
  • Type: Journal Articles Status: Accepted Year Published: 2016 Citation: Kim, H.W., Kim, Y.H.B.* Effect of aging and freezing/thawing sequence on quality attributes of bovine Mm. biceps femoris and gluteus medius. 2016. Asian-Australasian Journal of Animal Sciences. In Press.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Kim, H.W., Setyabrata, D., Choi, Y.S., Kim, Y.H.B.*. Rapid discoloration of aged beef muscles after short-term/extreme temperature abuse during retail display. 2016. Korea Journal for Food Science of Animal Resources. 36:343-351.
  • Type: Journal Articles Status: Submitted Year Published: 2017 Citation: Ma, D., Choe, J.H., Min, B.R., Schoonmaker, J., Ajuwon, K., Kim, Y.H.B.* Metabolomics profiling to determine effects of postmortem aging on color and lipid oxidation stabilities of different bovine muscles. J. Agric. Food Chem, In Review
  • Type: Theses/Dissertations Status: Published Year Published: 2016 Citation: Danyi Ma (Purdue University, Animal Sciences, MS, graduated August 2016)  Metabolomics profiling to understand changes in oxidation stabilities of different bovine muscles with postmortem aging.
  • Type: Conference Papers and Presentations Status: Accepted Year Published: 2016 Citation: Ma, D., Cooper, B.R., Oh, J.H., Chun, H.H., Kim, Y.H.B*. 2016. Further investigation of metabolomic profiles to understand the effect of postmortem aging on color and lipid oxidation stabilities of different bovine muscles. The 69th Annual Reciprocal Meat Conference, San Angelo, Texas.
  • Type: Conference Papers and Presentations Status: Accepted Year Published: 2016 Citation: Kim, H.W., Kim, Y.H.B*. 2016. Revisiting the effect of postmortem aging on water-holding capacity of beef loins by comparing various analytical methods. The 69th Annual Reciprocal Meat Conference, San Angelo, Texas.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Setyabrata, D., Kim, Y.L., Kim, Y.H.B*. Anisotropy Scanning: Novel imaging analysis for beef tenderness. 2016. JPUR - The Journal of Purdue Undergraduate Research. 6:49-55


Progress 06/30/15 to 09/30/15

Outputs
Target Audience:Meat industry stakeholder groups (beef producers, processors, retailers and/or customers) Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?Through these reserach programs, one MS student and one undergraduate student presented their findings at The 68th Annual Reciprocal Meat Conference. University of Nebraska, Lincoln and 2015 IFT conference meeting, Chicago, Illinois. One visiting scholar from Denmark (Dr. Carmilla Trinderup)conducted a research project (#1) and published the findings in the Food Research International Journal. How have the results been disseminated to communities of interest?One peer-reviewed journal article publication and 3 international conference abstracts/poster presentations What do you plan to do during the next reporting period to accomplish the goals?The beef research projects (#2 and #3) will be completed for further data collection and analyses, and will be submitted for the peer-reviewed journal article publications

Impacts
What was accomplished under these goals? Three beef quality research projects have been undertaken: 1) Fresh meat color evaluation using a structured light imaging system (completed; one published journal article), 2) Meat tenderness assessment using anisotropy imaging analysis (project ongoing; 1 conference abstract (RMC charimen selected best abstract) and 1 provisional patent), and 3) Effects of stepwise dry/wet aging on physical, chemical and quality attributes of beef loins (project ongoing; 2 conference abstracts presented)

Publications

  • Type: Conference Papers and Presentations Status: Published Year Published: 2015 Citation: Meyers, B., Kim, Y.H.B., Liceaga, A., Lemenager, R. 2015. Effects of stepwise dry/wet aging on physical, chemical and quality attributes of beef loins. RMC conference, Lincoln, Nebraska.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2015 Citation: Kim, Y.H.B., Setyabrata, D., Kim, T., Kim, Y.L. 2015. Meat tenderness assessment using anisotropy imaging analysis. RMC conference, Lincoln, Nebraska.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2015 Citation: Meyers, B., Liceaga, A., Kim, Y.H.B. 2015. Effects of sequential dry/wet aging and fast freezing on physical, chemical and quality attributes of beef loins. IFT. Chicago, Illinois.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Trinderup, C.H., and Kim, Y.H.B. Fresh meat color evaluation using a structured light imaging system. 2015. Food Research International. 71C:100-107.