Transcript Slide 1

Joint Product
Enhancement Research
Committee
Denver, CO
July 17, 2009
Glen Dolezal, Ph.D., Chairman
Paul Parker, Vice Chairman
Beef Value Cuts program
Published Friday, May 01, 2009
Infraspinatus, teres major, spinalis dorsi, serratus ventralis,
multifidus dorsi. While these sound like the scientific names of
Jurassic-era beasts, they're actually the names of five of the 10
most-tender muscles of the beef carcass, as measured by
Warner-Bratzler shear force testing. These cuts, however, are
buried within the area of the beef carcass that ranges from the
neck to the fifth rib of the chest cavity, a primal better known as
the chuck.
Muscle Profiling
Instrument Grading
COLD Calculation
Published Friday, May 1, 2009
Three decades of carcass-grading research and data
collection will soon begin to pay dividends for the beef
industry: instrument grading has finally arrived.
Product Enhancement
BEEF QUALITY
Tenderness,
Flavor,
Consistency &
Value
Product Enhancement
Pre-Harvest
Genomics
Feeding
Marbling Development
Tenderness & Carcass
Quality
Growth Enhancement
Technologies
Post-Harvest
Flavor
Round Improvement
Packaging &
Enhancement
Color Stability & Shelf-life
Electrical Stimulation
Instrumentation
Product Enhancement FY 2009
• 2009 Projects (will end May 2010)
– 14 projects funded
– Pre-Harvest (5) – genotype/implant interaction,
marbling development, delayed implanting, lowfat WDGS and shelf-life; DDGS and short-feeding
– Post-Harvest (9) – flavor, packaging, color, round
electrical stimulation, instrumentation
Dissemination
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Expanded Cutout Calculator
Shelf-life Fact Sheet
Natural Antioxidant White Paper
Round Muscle Profiling White Paper
Slice Shear Force Fact Sheet
CARDS Update
www.beefresearch.org
Speaker Presentations
• Impact of Beef Quality Assurance on Beef
Quality
– Dee Griffin, DVM, University of Nebraska
• Enhanced Beef Cutout Calculator
– Keith Belk, Ph.D., Colorado State University