scholarly journals Sorting beef subprimals by ribeye area size at the packer level to optimize utility and product uniformity in foodservice and retail

2020 ◽  
Vol 4 (3) ◽  
Author(s):  
Chandler C Steele ◽  
Ashley N Arnold ◽  
Kerri B Gehring ◽  
Davey B Griffin ◽  
Jeffrey W Savell
Keyword(s):  
Visual Images ◽  
Department Of Agriculture ◽  
Sorting Method ◽  
Beef Carcasses ◽  
Ribeye Area ◽  
Beef Products ◽  
Strip Loin ◽  
Instrument Grading

Abstract The objectives of the study were to evaluate if sorting beef carcasses at the packer level by loin muscle (LM) area, using instrument grading technology, would increase the consistency of three boxed beef products for the foodservice and retail sectors of the industry. U.S. Department of Agriculture (USDA) Choice beef sides (n = 100) and USDA Select sides (n = 100) were selected and stratified into five LM area categories (±2.9 cm2): 1) 77.4, 2) 83.9, 3) 90.3, 4) 96.8, and 5) 103.2 cm2. Beef lip-on ribeyes and boneless strip loins were obtained from USDA Choice sides and full, partially defatted tenderloins were obtained from USDA Select sides. Subprimals were scanned with a portioner that captured visual images and dimensional analyses of each subprimal, and data were analyzed by the software to determine multiple portioning outcomes for each subprimal. Portioning data were generated for each subprimal based on a variety of targeted portion weights (ribeye and strip loin steaks = 340.2 g; tenderloin steak = 170.1 g), as well as various portion thicknesses (ribeye and strip loin steaks = 31.8 mm; tenderloin steak = 44.5 and 50.8 mm). Subprimal utility varied across targeted portion weights and thicknesses within each LM area category. For the ribeyes and strip loins, optimal portion weight and thickness combinations were observed more frequently in LM area categories 1 and 2 than for the three larger LM area categories. Analysis of data for tenderloins revealed that LM area categories played a lesser role in identifying optimization of steak portion weight and thickness combinations. Findings demonstrate that creating categories of beef subprimals based on LM area as opposed to subprimal weight might provide a unique sorting method that would improve boxed beef product consistency and uniformity for foodservice and retail sectors.

Salmonella Prevalence in Bovine Lymph Nodes Differs among Feedyards

2012 ◽  
Vol 75 (6) ◽  
pp. 1131-1133 ◽  
Author(s):  
ASHLEY N. HANEKLAUS ◽  
KERRI B. HARRIS ◽  
DAVEY B. GRIFFIN ◽  
THOMAS S. EDRINGTON ◽  
LISA M. LUCIA ◽  
...  
Keyword(s):  
Lymph Nodes ◽  
Pathogenic Bacteria ◽  
Ground Beef ◽  
Performance Standards ◽  
Processing Plant ◽  
Lymphatic Tissue ◽  
Department Of Agriculture ◽  
Beef Carcasses ◽  
Beef Products ◽  
The U.S

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.

scholarly journals Sorting Beef Subprimals by Ribeye Size at the Packer Level to Maximize Utility and Product Uniformity in Foodservice and Retail Sectors

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
C. Steele ◽  
A. Arnold ◽  
K. Gehring ◽  
D. Griffin ◽  
J. Savell
Keyword(s):  
Visual Analysis ◽  
Moderate Correlation ◽  
End User ◽  
Optimal Thickness ◽  
Beef Carcasses ◽  
Ribeye Area ◽  
Weight Outcomes ◽  
Scan Data ◽  
Strip Loin ◽  
The Impact

ObjectivesTo determine the impact of sorting beef carcasses at the packer level by ribeye area, instead of sorting subprimals by weight, to provide more consistent products for the end user via foodservice and retail channelsMaterials and MethodsInstrument grading technology was used to select 100 USDA Choice, yield grade 2 or 3 sides, and 100 USDA Select, yield grade 2 or 3 sides. Carcass sides were sorted into one of five ribeye area (REA) categories, as outlined in Tabsle 6.USDA Choice carcass sides were fabricated to remove beef rib, ribeye, lip-on (IMPS 112A) and beef loin, strip loin, boneless (IMPS 180) from each USDA Choice. Beef loin, tenderloin, full, side muscle on, partially defatted (IMPS 189B) subprimals were procured from each USDA Select side. Subprimals were weighed, trimmed to specification, and passed through a 3-D visual analysis portioning machine and to obtain scan data for a variety of portioning outcomes generated by simulation software.ResultsBased on input from our foodservice collaborators, 1.25 inches (3.18 cm) was identified, for ribeye and strip loin steaks, as the targeted optimal thickness to meet consumer expectations. After evaluation of multiple portioning outcomes, it was determined that a 14.00-ounce (396.89 g) portion, for each REA category, most consistently delivered the preferred steak thickness identified previously. REA categories 1 and 2 most frequently produced desirable thickness and portion weight outcomes in ribeye and strip loin steaks. Statistical analysis of number of portions per subprimal stratified by portion weight and portion thickness revealed differences (P < 0.05) across all REA area categories in both ribeyes and strip loins. As portion weight and thickness increased, steak portion number tended to decrease. In tenderloins, an optimal steak thickness of 1.75 to 2.00 in (4.45 to 5.08 cm) was identified as optimal. Most frequently, 8, 9, and 10-ounce (226.80, 255.15, and 283.50 g) portions met the targets for optimal portion weight and thickness parameters. For tenderloins, number of portions by portion weight showed significant differences (P < 0.05) in all ribeye area categories with the exception of 7-ounces (198.45 g) and showed no differences when stratified by portion thickness. In this investigation, USDA Choice carcasses (r = 0.76) and USDA Select carcasses (r = 0.56) expressed moderate correlation between REA area and hot carcass weight.ConclusionResults of the present study suggest strip loin, ribeye, and tenderloin subprimals from carcasses possessing a ribeye area ranging from 74.8 cm2 to 87.1 cm2 offered the greatest level of utility when portioned for use in foodservice and retail sectors. Further research is warranted to continue examining the merit of sorting carcasses by ribeye area at the packer level, but results of this study suggest that there is potential for improved consistency and utility of subprimals in the foodservice and retail sectors.Table 6.Ribeye area (REA) categories and associated acceptable REA ranges.

scholarly journals Distribution of Marbling Throughout the of Beef Carcasses Using an Instrument-Grading System

2018 ◽  
Vol 2 (1) ◽  
pp. 303 ◽  
Author(s):  
Rebecca J. Acheson ◽  
Dale R. Woerner ◽  
Clinton E. Walenciak ◽  
Michael J. Colle ◽  
Phillip D. Bass
Keyword(s):  
Grading System ◽  
Beef Carcasses ◽  
Instrument Grading

Recovering value from beef carcasses classified as dark cutters by United States Department of Agriculture graders1

2008 ◽  
Vol 86 (7) ◽  
pp. 1658-1668 ◽  
Author(s):  
P. D. Bass ◽  
J. A. Scanga ◽  
P. L. Chapman ◽  
G. C. Smith ◽  
J. D. Tatum ◽  
...  
Keyword(s):  
United States ◽  
United States Department ◽  
Department Of Agriculture ◽  
States Department ◽  
Beef Carcasses

Multistate Outbreak of Multidrug-Resistant Salmonella Newport Infections Associated with Ground Beef, October to December 2007

2011 ◽  
Vol 74 (8) ◽  
pp. 1315-1319 ◽  
Author(s):  
J. L. SCHNEIDER ◽  
P. L. WHITE ◽  
J. WEISS ◽  
D. NORTON ◽  
J. LIDGARD ◽  
...  
Keyword(s):  
Case Control Study ◽  
Ground Beef ◽  
Multidrug Resistant ◽  
Chain Store ◽  
Department Of Agriculture ◽  
California Department ◽  
Salmonella Newport ◽  
Beef Products ◽  
Inspection Service ◽  
Control Study

In late October 2007, an outbreak of multidrug-resistant Salmonella Newport infections affected 42 case patients in California, Arizona, Idaho, and Nevada. A case-control study implicated ground beef from one chain store. Despite detailed ground beef purchase histories—including shopper card information for several case patients—traceback efforts by both the U.S. Department of Agriculture, Food Safety and Inspection Service and the California Department of Public Health were unable to identify the source of contamination. Case patients consumed multiple types of ground beef products purchased at numerous chain store A retail locations. These stores had received beef products for grinding from multiple beef slaughter–processing establishments. Detailed retail grinding logs and grinding policies that prevent cross-contamination between batches of ground beef products are crucial in the identification of contaminated beef products associated with foodborne illness.

scholarly journals Palatability of high-quality New Zealand grass-finished and American grain-finished beef strip steaks

2021 ◽  
Author(s):  
Loni Woolley Lucherk ◽  
Travis O'Quinn ◽  
Jerrad F. Legako ◽  
Steven D Shackelford ◽  
J. C. Brooks ◽  
...  
Keyword(s):  
United States ◽  
New Zealand ◽  
Diet Quality ◽  
Eating Quality ◽  
United States Department ◽  
Department Of Agriculture ◽  
Finishing Diets ◽  
Quality Grade ◽  
Beef Steak ◽  
Strip Loin

The objective of this study was to evaluate palatability of strip loin steaks from grass- and grain-fed beef across five United States Department of Agriculture (USDA) quality grades and three wet aging periods. Beef strip loins (N = 200; 20 per USDA quality grade/fed cattle type) representing five USDA quality grades [USDA Prime, Top Choice (Average and High Choice), Low Choice, Select and Standard] and two fed cattle types [New Zealand grass-finished and United States (U.S.) grain-finished] were used in the study. Each strip loin was equally portioned into thirds and randomly assigned to one of three wet aging periods (7 d, 21 d or 42 d). Consumer panelists (N = 600; 120/location: Texas, California, Florida, Kansas, and Pennsylvania) evaluated eight grilled beef steak samples for palatability traits, acceptability, and eating quality. All palatability traits were impacted by the interaction of diet × quality grade (P &lt; 0.05). Although similar (P &gt; 0.05) to grass-fed Prime steaks for juiciness, tenderness and overall liking, grain-fed Prime steaks rated greater (P &lt; 0.05) than all other grass- and grain-finished treatments for all palatability attributes. Grass-finished Top Choice, Low Choice, and Standard steaks were rated greater (P &lt; 0.05) than the respective grain-finished quality grades for juiciness and tenderness. Grain-finished Standard steaks rated lower (P &lt; 0.05) than all other grass- and grain-finished treatments for juiciness, tenderness, and overall liking; but were similar (P &gt; 0.05) to grass-finished Standard steaks for flavor liking. Our results indicate beef strip loin steaks of similar quality grades from grass-finished New Zealand cattle produce similar eating experiences when compared to those from U.S. grain-finished beef, even following extended post-mortem aging. This indicates improved palatability for consumers based on marbling without respect to grass- or grain-finishing diets.&nbsp;

scholarly journals Food Safety and Food Access: A Pilot Study

2013 ◽  
Vol 2 (2) ◽  
pp. 108 ◽  
Author(s):  
Ellen K. Silbergeld ◽  
Jose Augusto Frisancho ◽  
Joel Gittelsohn ◽  
Elizabeth T. Anderson Steeves ◽  
Matthew F. Blum ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Food Access ◽  
Microbial Contamination ◽  
Ground Beef ◽  
Drug Resistant ◽  
High Food ◽  
Department Of Agriculture ◽  
Food Borne ◽  
Beef Products ◽  
Neighborhood Level

<p><strong>Objectives: </strong>This study was designed to evaluate the feasibility of testing the hypothesis that differences in neighborhood level food access may be associated with consumer exposure to food borne microbial contamination.</p> <p><strong>Methods:</strong> This study was carried out in Baltimore MD in 2011 among selected neighborhoods defined as high or low food access. In each category, packages of chicken thighs and ground beef were purchased from small stores and supermarkets. We evaluated presence of <em>E</em><em>.</em><em> coli </em>and <em>Staphylococcus aureus</em> and also tested isolates for antimicrobial resistance.</p> <p><strong>Results:</strong> Microbial contamination of both chicken and beef products was highly prevalent (<em>S</em><em>.</em><em> aureus</em><em>-</em>13/32 for chicken and 14/32 for beef; <em>E</em><em>.</em><em> coli</em> 21/32 for chicken and 12/32 for beef). Small stores were more likely to sell food carrying these microbes as well as MDR strains of both <em>E</em><em>.</em><em> coli</em> and <em>S</em><em>.</em><em> aureus</em>, and chicken was more likely to carry <em>E</em><em>.</em><em> coli</em> as compared to ground beef.</p> <p><strong>Conclusions: </strong>This is the first study of this hypothesis. While it is limited in size and in focus on one US city, the results indicate that further research is appropriate to examine neighborhood level risk factors for differential exposures to food borne microbes.</p> <p><strong>Abbreviations</strong><strong>:</strong><strong> </strong><em>S</em><em>.</em><em> aureus </em>(<em>Staphylococcus aureus</em>);<em> E</em><em>.</em><em> coli </em>(<em>Escherichia coli</em>),<em> </em>MRSA (methicilllin resistant <em>Staphylococcus aureus</em>),<em> </em>MDR (multi-drug resistant), LFA (low food access), HFA (high food access). FDA (US Food and Drug Administration), USDA (US Department of Agriculture), CLSI (Clinical and Laboratory Standards Institute).</p>

scholarly journals EXPLORING THE EXISTENCE OF GRADER BIAS IN BEEF GRADING

2017 ◽  
Vol 49 (3) ◽  
pp. 467-489 ◽  
Author(s):  
JU WON JANG ◽  
ARIUN ISHDORJ ◽  
DAVID P. ANDERSON ◽  
TSENGEG PUREVJAV ◽  
GARLAND DAHLKE
Keyword(s):  
Grading System ◽  
Department Of Agriculture ◽  
Beef Carcasses ◽  
Quality Grade ◽  
The U.S

AbstractThe U.S. Department of Agriculture (USDA) beef grading system plays an important role in marketing and promoting beef. USDA graders inspect beef carcasses and determine a quality grade within a few seconds. Although the graders are well trained, the nature of this grading process may lead to grading errors. Significant differences in the USDA graders’ “called” and “camera-graded” quality grades were observed, as well as variations in quality grades across seasons and years. Under grid pricing, producers gained financially from grades called by USDA graders rather than grades measured by cameras.

scholarly journals Cattle as a possible source of verocytotoxin-producingEscherichia coliO157 infections in man

1993 ◽  
Vol 111 (3) ◽  
pp. 439-448 ◽  
Author(s):  
P. A. Chapman ◽  
C. A. Siddons ◽  
D. J. Wright ◽  
P. Norman ◽  
J. Fox ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Rectal Swab ◽  
Phage Type ◽  
Plasmid Content ◽  
E Coli ◽  
Phage Types ◽  
Beef Carcasses ◽  
Rectal Swabs ◽  
Beef Products

SummaryIn May-June 1992 cases of infection with verocytotoxin-producing (VT+)Escherichia coliO157 in South Yorkshire could have been associated with prior consumption of beef from a local abattoir. During investigation of the abattoir, bovine rectal swabs and samples of meat and surface swabs from beef carcasses were examined forE. coliO157, isolates of which were tested for toxigenicity, plasmid content and phage type.E. coliO157 was isolated from 84 (4%) of 2103 bovine rectal swabs; of these 84, 78 (93%) were VT+, the most common phage types being 2 and 8, the types implicated in the cluster of human cases. Positive cattle were from diverse sources within England.E. coliO157 was isolated from 7 (30%) of 23 carcasses of rectal swab-positive cattle and from 2 (8%) of 25 carcasses of rectal swab-negative cattle. The study has shown that cattle may be a reservoir of VT+E. coliO157, and that contamination of carcasses during slaughter and processing may be how beef and beef products become contaminated and thereby transmit the organism to man.

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