Ground beef patties of three types (regular, lean, extra-lean) destined for the foodservice industry were collected from foodservice purveyors in 12 cities equally distributed across six geographical regions of the United States to assess nutritional and objective texture characteristics. Patties were cooked on a foodservice-style clamshell grill to a well (approximately 80 degrees C) degree of doneness (internal temperature) for nutritional analysis and objective texture measurements. Single 5.08-cm2 samples were removed from the center of each patty and sheared with a multiple-blade Allo-Kramer shearing device. Nutritional composition, including proximate analysis values and fatty acid profiles, was determined on both raw and cooked samples of the ground beef. Extra-lean ground beef contained the least (P < .05) fat (12.43%), lean had an intermediate level (17.45%), and regular ground beef contained the most fat (P < .05) (20.20%), on a raw basis. However, after cooking, fat content was similar (P > .05) for regular and lean ground beef. Fatty acid composition of lipid and cholesterol content of ground beef did not differ (P > .05) across types of ground beef or between raw and cooked samples and was similar to USDA Handbook 8-13 values. Cooking loss decreased (P < .05) as fat percentages decreased. Regular and lean ground beef was easier (P < .05) to shear (4.20 and 4.24 kg/g of sample, respectively) than extra-lean ground beef (5.08 kg/g of sample). On average, foodservice ground beef sampled in the present study is 15.5% leaner than retail ground beef as presented in the National Beef Market Basket Survey and 22.2% leaner than USDA Handbook 8-13 values.

Thirty-two crossbred cattle (steers = 17; heifers = 15) exhibiting an ultrasound fat thickness at the 12 to 13th rib region of at least 10 mm were selected from a slaughter shift at a commercial packing plant. After splitting, alternating sides of each carcass were trimmed of 1) subcutaneous fat in excess of 6.4 mm; 2) all kidney, pelvic, and heart fat; and 3) all cod or udder fat and fat in the flank region. Both sides of each carcass were fabricated into subprimals (final trim level of 6.4 mm) according to normal industry procedures. Effect of hot-fat trimming, yield grade (3, 4, and 5), and gender on hot-fat trim, fabrication fat trim, major subprimal, and total subprimal yield of untrimmed and trimmed carcasses were determined. Higher numerical yield grade (YG) corresponded with higher (P less than .05) percentages of hot-fat trim. Hot-fat trimming increased (P less than .05) the difference in fabrication fat trim between steers and heifers and between YG 3 and YG 5. Steers and heifers differed (P less than .05) in percentage of major subprimals and total subprimals when processed conventionally, whereas hot-fat trimming eliminated this difference (P less than .05). Untrimmed YG 3 carcasses had 3.1 and 5.0% higher major subprimal yield (P less than .05) than untrimmed YG 4 and YG 5 carcasses, respectively, whereas hot-fat trimming reduced this difference to 2.5% for YG 4 and to 3.7% for YG 5.(ABSTRACT TRUNCATED AT 250 WORDS)

Forty-seven market-weight pigs were slaughtered in order to determine percentage of chemical fat and in an attempt to determine an easily obtainable and inexpensive method to predict this value. The hams and 8-9-10 rib loin sections were removed from the left side of each carcass and dissected into subcutaneous and seam fat, individual muscles, skin and bone. Weights and chemical analysis were determined for each component. Numerous weights, measurements and specific gravity were determined on the carcass, ham and loin section of each pig. Percentage of chemical fat of each ham, loin section and carcasses was determined and correlated with the various weights and measurements taken. Stepwise regression was used to develop prediction equations using carcass data, specific gravity, ham or loin measurements or various combinations of these as dependent variables. The single best indicator of the decimal fraction of chemical fat in the pork carcass was determined to be specific gravity of the carcass half, the prediction equation using this variable had an R-square of .64. By adding 10th rib fat thickness to this equation, the R-square increased to .72. The best equation using carcass variables included 10th rib fat and marbling (R-square = .67). The loin section proved to be an accurate indicator of composition; ham measures were not as accurate as specific gravity and carcass measurements for predicting percentage of carcass fat. This research suggests that the percentage of chemical fat in the pork carcass can be predicted by an easy and inexpensive means.

Strip Loin (IMP # 1180A) and Top Sirloin Center Cut steaks (IMP # 1184B) purchased from a foodservice purveyor and aged 21 days were used to evaluate cookery method, needle tenderization, quality grade and portion size effects on palatability and cooking characteristics. Both steak types were distributed across 4 quality grade classes (USDA Select = S, USDA Choice = C, USDA Prime = P, and Certified Angus BeefTM= UC), 2 portion sizes (strip loins, 283 and 397 g; top sirloins, 255 and 340 g), 2 tenderization treatments (needle tenderized = T and nontenderized = NT) and 2 cooking methods (Clamshell® broiler‐grill = CS and electric grill = FW). Cook time/100 g was lower (P < 0.05) in P than S and UC strip loin steaks and lower (P < 0.05) in P than S, C and UC sirloin steaks. Shear force was lower (P < 0.05) in the UC and P strip steaks than S or C; however, there was no quality grade class effect on sirloin shear force. Cook loss and cook time were significantly higher in the larger portioned strips and sirloin steaks; however, cook time expressed on a weight constant basis (per 100 g) was not different across portion size. Shear force was lowered by needle tenderization (P<0.05) in strip loin and sirloin steaks. CS strip loin and sirloin steaks required about half as much cook time/100 g as FW steaks and shear force was lower (P<0.05) in CS strips than FW. Quality grade class did not affect (P > 0.05) sensory tenderness in the strips or sirloin steaks. Sensory tenderness scores were lower (P<0.05) in the 397 g and CS strips than the 283 g and FW strips, respectively. Juiciness scores were significantly lower in the CS than FW strips. Needle tenderization did not affect (P > 0.05) sensory tenderness in the strips steaks but improved sensory tenderness scores in the sirloin steaks. A needle tenderization by quality class interaction in the sirloins showed that T steaks from the S, C and UC classes were more tender than NT steaks; however, tenderization did not affect tenderness of P steaks. Collectively these data suggest that rapid cookery systems (i.e., Clamshell®) can reduce cooking time in portioned foodservice strip and top sirloin steaks without detrimental effects on palatability.

The effects of hot-boning (HB) and salt level (SL) (0, 0.5, 1.0%) on recombined precooked roasts from three beef chuck recombined whole muscles were investigated using a system that employed electrical stimulation, blade tenderization, vacuum massage and the addition of phosphate. SL and muscle type (MT) significantly affected proximate composition (protein, fat and moisture). Maximum yields were obtained with hot-boned treatments at the highest salt level. Instron measurements were affected by MT, HB and SL. Results of this study indicate that binding of large meat pieces together to form low calorie recombined, precooked roasts can be achieved.