National Beef Quality Audit–2011: In-plant survey of targeted carcass characteristics related to quality, quantity, value, and marketing of fed steers and heifers1,2

Abstract

The 2011 National Beef Quality Audit (NBQA-2011) assessed the current status of quality and consistency of fed steers and heifers. Beef carcasses (n = 9,802), representing approximately 10% of each production lot in 28 beef processing facilities, were selected randomly for the survey. Carcass evaluation for the cooler assessment of this study revealed the following traits and frequencies: sex classes of steer (63.5%), heifer (36.4%), cow (0.1%), and bullock (0.03%); dark cutters (3.2%); blood splash (0.3%); yellow fat (0.1%); calloused rib eye (0.05%); overall maturities of A (92.8%), B (6.0%), and C or greater (1.2%); estimated breed types of native (88.3%), dairy type (9.9%), and Bos indicus (1.8%); and country of origin of United States (97.7%), Mexico (1.8%), and Canada (0.5%). Certified or marketing program frequencies were age and source verified (10.7%), ≤A(40) (10.0%), Certified Angus Beef (9.3%), Top Choice (4.1%), natural (0.6%), and Non-Hormone-Treated Cattle (0.5%); no organic programs were observed. Mean USDA yield grade (YG) traits were USDA YG (2.9), HCW (374.0 kg), adjusted fat thickness (1.3 cm), LM area (88.8 cm2), and KPH (2.3%). Frequencies of USDA YG distributions were YG 1, 12.4%; YG 2, 41.0%; YG 3, 36.3%; YG 4, 8.6%; and YG 5, 1.6%. Mean USDA quality grade (QG) traits were USDA quality grade (Select(93)), marbling score (Small(40)), overall maturity (A(59)), lean maturity (A(54)), and skeletal maturity (A(62)). Frequencies of USDA QG distributions were Prime, 2.1%; Choice, 58.9%; Select, 32.6%; and Standard or less, 6.3%. Marbling score distribution was Slightly Abundant or greater, 2.3%; Moderate, 5.0%; Modest, 17.3%; Small, 39.7%; Slight, 34.6%; and Traces or less, 1.1%. Carcasses with QG of Select or greater and YG 3 or less represented 85.1% of the sample. This is the fifth benchmark study measuring targeted carcass characteristics, and information from this survey will continue to help drive progress in the beef industry. Results will be used in extension and educational programs as teaching tools to inform beef producers and industry professionals of the current state of the U.S. beef industry.

Can potential for dark cutting be predicted by phenotype? Relationship between sex, carcass characteristics, and the incidence of dark cutting beef

“…Dark cutting continues to occur despite preventive measures, and in the US, the proportion of dark cutting has fluctuated, decreasing from 2.3% in 2002(McKenna et al 2002) to 1.9% in 2005 (Garcia et al 2008), then increasing to 3.2% in 2012 (Moore et al 2012). The incidence of dark cutting has also increased in Canada within the last 10 yr (Jones and Tong 1989;Donkersgoed et al 1997Donkersgoed et al , 2001BCRC 2013).…”

“…Dark cutting continues to occur and its incidence has increased in Canada within the last 10 yr from 0.8 to 1.3% (Beef Cattle Research Council (BCRC) 2013). In Australia the incidence of dark cutting is about 10% (Meat Standards Australia (MSA) 2010), whereas in the United States of America (US) the proportion of dark cutting has increased from 1.9% in 2005 (Garcia et al 2008) to 3.2% in 2012 (Moore et al 2012). Recently, it has been indicated that improved muscling and carcass weight lowered the incidence of dark cutting (McGilchrist et al 2012), but there are contradictory reports about the effect of animal sex on the likelihood of dark cutting (Lorenzen et al 1993;Mach et al 2008).…”

Tackling proteome changes in the longissimus thoracis bovine muscle in response to pre-slaughter stress

“…It can also be 66 inferior in flavor and consumer acceptability [12]. The incidence of DFD in meat varies 67 markedly over different countries, often with rates of about 10%, and is the cause of 68 large economic losses [5,8,13,14]. 69 8 gels using an Ettan DALTsix vertical slab gel system (GE, Healthcare) and Tris-166 glycine-SDS (50 mM Tris, 384 mM glycine and 0.2% SDS) as electrode buffer.…”

Modified Atmosphere Packaging Improves Surface Color of Dark-Cutting Beef

“…The 2011 National Beef Quality Audit reported that 3% of carcasses sampled were graded as dark-cutters (Moore et al, 2012). Dark-cutting beef is an effect of a metabolic condition(s) due to chronic stress resulting in limited lactic acid formation in post-rigor muscles (Hendrick et al, 1959).…”