What Makes Quality Tasty Meat

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What Makes Quality Tasty Meat

• Dr. Jan R. Busboom
• Department of Animal SciencesWashington State
  University, Pullman

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Outline

• Defining Quality Again
• Quality (Beef value) CPs
• - Genetics
• - Nutrition
• - Management
• - Post harvest treatments

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Safe Recommendations

• Animal
• Safe
• Humanely produced
• High quality and Palatable
• Nutritious

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Humanely Produced

• Confinement/mud?
• Gentle handling

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Quality Grades

• Indication of eating quality or palatability

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Quality Grades

• Prime
• Choice
• Select
• Standard
• Commercial
• Utility
• Cutter
• Canner

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Quality Grade Factors

• Maturity
• Marbling

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Yield Grade Factors

• Hot carcass wt.
• Ribeye area
• Fat thickness
• Kidney, Pelvic and Heart Fat (KPH)

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Quality/Palatability

• We have too much tough beef ( 20)
• Despite pricing grids we now have more YG4 and YG
  5 than in 1995 and 2000.

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Palatability Genetics

• Differences between breeds
• Bos indicus vs. Bos taurus
• (Koch et al., 1976 Wheeler et al., 1996)

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Palatability Genetics

• Differences among sires within breeds are greater
  than differences among breeds
• Wulf et al., 1996 OConner et al., 1997

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Palatability Management

• Bulls generally produce less tender beef
• Testosterone
• Collagen
• Cuts age more slowly

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Palatability Management

• Anabolic agents
• Days on feed
• Health status
• Age

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Palatability Management

• Marbling deposition occurs slowly throughout
  growing and finishing phase.
• Ideal is to feed at a rate that meets muscle,
  bone and marbling growth requirements but does
  not cause excessive fattening

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Palatability Management

• Biological type
• Late maturing rapid growing breeds must be fed
  hard and early to get marbling.
• If heifer contemporaries reach puberty on
  backgrounding diet probably no harm to
  gradability of steers. Bruns, Pritchard and
  Boggs, 2005 (SDSU).
• Holsteins

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Palatability Management

• Many studies indicate about 100 days on feed are
  required for maximum tenderness

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Palatability Management

• Health status
• Time in and money spent in sick pen is directly
  correlated to toughness and poor grade

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Palatability Management

• Intramuscular injections

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Palatability Management

• Intramuscular injections

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Palatability Management

• Animals over 30 months of age have greater
  connective tissue toughness

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Preharvest Recommendations

• Avoid chronically sick cattle
• Eliminate intramuscular injections
• Slaughter prior to 30 months of age
• Positive growth during backgrounding and rapid
  growth prior to slaughter

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CP2Pre-harvest management

• Temperament and/or ante-mortem stress

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Post-harvest treatment

• Proper chilling rate
• Electrical Stimulation
• Aging
• Freezing and then aging

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• Economically important traits
• Reproductive traits
• 1. No. of pigs born alive
• a. ovulation rate
• b. embryonic fetal survival
• c. dystocia
• 2. 21-day litter wt.- function of
• a. no. of pigs born alive
• b. neonatal survival
• c. sow lactation baby pig growth

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3. heritability is low 10-20 in
swine 4. heterosis in response to cross-breeding
is high 5. white breeds are best for sow
productivity traits a.Yorkshire b. Landrace c. Ch
ester White d. Large White from Europe
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• B. Growth Performance Traits
• 1. A.D.G.
• boars for breeding should gain
• a. 2.0-2.5 lb/day
• b. reach 230 lb at
• 2. F.E. lb. of feed/lb. of gain or feed to gain
  ratio
• average of individuals in the herd is 2.5-3.0

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• Symbol III
• Live weight feed efficiency of 2.4
• Fat free lean gain of .95 lbs/day
• (about 2.4 Live ADG
• Marketed at 156 days of age
• Weighing 270 lbs.

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3. heritability is moderate a. A.D.G.
30 b. F.E. 25 4. heterosis in response to
cross-breeding is moderate 5. colored breeds are
best for growth performance - boar breeds or
terminal sires a. A.D.G.- Duroc is best b. F.E.
- Hampshire is best, Duroc is good
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C. Carcass traits 1. backfat thickness over the
10th rib a. should be
slaughter wt b. measured by backfat probe or
ultrasound 2. loin-eye area (L.E.A.) a. should be
5 inches b. measured by ultrasound 3.
lean a. best measure of carcass
quality b. requires slaughter
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Symbol III Hot carcass wt of 205 lbs. LMA of
6.5 (7.1) sq. in. Belly thickness of 1.0
inches 10th rib backfat of 0.7 (0.6) inch
Fat-Free Lean Index is 53.0 (54.7)
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• 4. Heritability is high
• a. backfat thickness
• live animal 40
• carcass 50
• b. L.E.A. 50
• c. lean 45
• 5. heterosis in response to cross-breeding is low
• 6. colored breeds are best for carcass traits -
• a. Hampshire is best
• b. Poland China is strong in L.E.A.

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6. colored breeds are best for carcass traits
- a. Hampshire is best b. Poland China is strong
in L.E.A.
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• D. Soundness traits
• 1. structural soundness of feet legs
• a. support boar during breeding
• not as important with increased use of artificial
  insemination
• b. may spend entire life on concrete
• 2. reproduction - external genitalia
• 3. underline
• a. 7 pair of teats, evenly spaced functional

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• Symbol III
• Meat quality characteristics
• Muscle color score of 4.0
• 24-hour pH of 5.9
• Maximum drip loss of 2.5
• Intramuscular fat level of 3.0
• Free of within-muscle color variation and coarse
  muscle texture.
• Free of ecchymosis (blood splash).

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Definitions

• pH - the lower the pH the greater the acidity.
• A rapid drop in pH (early post mortem causes PSE
• DFD pork has a high pH (low acidity)
• L or Minolta reflectance

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Definitions

• Quality refers to traits related to palatability
  (tenderness, juiciness, flavor, etc.) and
  consumer acceptance such as
• Color
• Firmness and texture
• Marbling
• Safety
• No Bruises

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Definitions

• PSE - Pale, soft and exudative (watery)
• RSE - Red, soft and exudative
• RFN - Red, firm and normal
• DFD - Dark, firm and dry

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Poor color and texture
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Definitions

• Halothane gene muscle hypertrophy gene stress
  gene
• NN Normal
• Nn Carrier
• nn Mutant stress susceptible pig

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Halothane Gene

• Mutants (nn) are unacceptable
• Carriers have
• Less backfat?
• Greater muscling
• Poorer color
• Less marbling
• Tougher and drier

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Definitions

• Napole Hampshire effect
• Dominant gene
• Low ultimate pH
• Low processing yields

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Problems with PSE

• Low processing yields
• Poor consumer acceptability

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Factors causing PSE

• Halothane gene
• Stress
• Slow chilling

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How to reduce PSE

• Select against halothane gene
• Gentle handling and shipping
• Resting pigs before slaughter
• Proper handling, stunning and sticking
• Rapid chilling
• Crust freezing
• Hot fat trimming

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Inadequate marbling
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Marbling

• Low but generally positiverelationship with
  palatability
• Highly heritable
• Breed differences exist
• Fairly low correlation with fat (.1-.3)
• Can select for marbling and leanness

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In sudden disgust the three lionesses realized
they had killed a Tofudebeast One of the
Serengetis obnoxious health antelopes
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Fat Thickness and Ribeye Area

• 12th rib
• Body wall
• Ribeye, loineye or longissimus muscle area (REA,
  LEA, LMA)

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Quality Grades

• Indicate palatability
• Prime, Choice, Good, Utility and Cull
• Maturity / Flank streaking
• Lambs with over .1 fat will almost always be
  Choice or Prime

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Yield Grades

• Indicate cutability
• 1,2,3,4, and 5
• Based on adjusted fat thickness
• .16-.25 2
• .26-.35 3
• .36-.45 4
• .45 5

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Industry and Consumers Can I Hope Agree that
Ideal Will Be

• Safe
• Humanely produced
• Palatable
• Nutritious

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BUT Defining Ideal Weight, Fatness, etc Is
Difficult

• Hot house/ ethnic market
• Jackpot lambs
• Niche markets

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Lean

• Fat Thickness
• .16-.25 in. (YG 2.0-2.9)
• .16 -.20

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Lean

• Fat Thickness
• .25
• .1-.14 in.

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Weight

• Depends on frame Size
• Cheviots Southdowns - 80 - 110
• Dorsets Montadales - 100 -120
• Rambouillets Hamps - 100 - 140
• Suffolks Columbias - 115 - 150 or more

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Weight

• Packers generally want 110 to 150 (55 to 80 pound
  carcasses) but
• Niche and Ethnic Markets
• Some 85 to 95 pound carcasses are profitable

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Weights

• Carcass weights have increased from 59 to over 70
  pounds in the last 20 years

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Heavily Muscled

• High Choice to high Prime leg
• 2.8 inch2 or larger
• 14 inch2 beef ribeye vs 2 inch2 rib chop
• 3 inch2 is better

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Increased Muscling Increases

• Increasing REA from 2 to 3 may increase dressing
  percentage from 50 to over 54
• Lean cut yield- 58 to 62.
• Consumer acceptability

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Effect of REA On Dress and Value
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How do we reach the Ideal

• Genetics most important
• Feed to Proper weight
• Proper diet
• Proper handling (QAAC)
• Exercize?

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CP1Genetics
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Effect of Sire on Progeny REA
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Effect of Sire on Progeny Carcass Wt
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Value Increase for 100 Progeny
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CP2Feed to Correct Weight

• Overfinished vs Underfinished

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• Overfinished lamb
• Small frame size
• Fed for too long
• Started with too heavy of a lamb

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• Underfinished lamb
• Poor nutrition
• Excess frame size
• Started with too light of a lamb

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Why Not Rams?

• Growth
• Rams Wethers Ewes
• Leaness
• Rams Wethers Ewes
• Problems with
• Feedlot behavior
• Pelt removal
• Occasionally flavor

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In sudden disgust the three lionesses realized
they had killed a Tofudebeast One of the
Serengetis obnoxious health antelopes
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Ram/Meat/Terminal Sire Breeds

• Suffolk

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Ram/Meat/Terminal Sire Breeds

• Norfolk Horn

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Ram/Meat/Terminal Sire Breeds

• Southdown

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Ram/Meat/Terminal Sire Breeds

• Hampshire

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Ram/Meat/Terminal Sire Breeds

• Dorper

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Ram/Meat/Terminal Sire Breeds

• Texel

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Ram/Meat/Terminal Sire Breeds

• White Suffolk

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Ewe/Wool/Duel Purpose Breeds

• Merino

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Ewe/Wool/Duel Purpose Breeds

• Rambouillet

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Ewe/Wool/Duel Purpose Breeds

• Romney

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Ewe/Wool/Duel Purpose Breeds

• Lincoln

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Ewe/Wool/Duel Purpose Breeds

• Columbia

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Ewe/Wool/Duel Purpose Breeds

• Corriedale

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Ewe/Wool/Duel Purpose Breeds

• Border Leicester

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Ewe/Wool/Duel Purpose Breeds

• Coopworth

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Ewe/Wool/Duel Purpose Breeds

• Finn Sheep

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Ewe/Wool/Duel Purpose Breeds

• Dorset

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Ewe/Wool/Duel Purpose Breeds

• Polypay

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Ewe/Wool/Duel Purpose Breeds

• Romanov

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Comparison of Past AuditsCarcass Weight
800
796
Carcass weight
790
787
780
770
759
760
750
748
740
730
720
1991
1995
2000
2005
Source National Beef Quality Audit -- 2005
100
Comparison of Past AuditsUSDA Quality Grade
60

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USDA Prime and Choice
55
51
USDA Standard and lower
50
48
40
Best Result Ever
30
20
10
8
7
5
5
0
1991
1995
2000
2005
Source National Beef Quality Audit -- 2005
101
Ideal Versus Actual Quality Grade Consist
38
35
33
31
29
19
7
5
3
0
Source National Beef Quality Audit -- 2005
102
Comparison of Past AuditsUSDA Yield Grade
60
58
Yield Grades 1 2
53
Yield Grades 4 5
50
50
45
40
30
20
17
14
12
10
8
0
1991
1995
2000
2005
Source National Beef Quality Audit -- 2005
103
"Out Cattle" In The NBQA -- 2005
Excess carcass weight 5.0 Dark
cutters 1.9 Insufficient carcass
weight 0.5 Blood splash 0.6 Yellow
fat 0.3 Yield Grade 4 11.8 Calloused
ribeye 0.1 Yield Grade 5 2.3 Standard and
lower 5.4 C-E maturity 1.5 NO
DISCOUNTS 77.5 30 MOA 0.8
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Beef Quality Concerns of Those Who Trade Beef to
Export Markets

• Top Five Beef Quality Concerns
• Unknown age and source (need mandatory ID and
  traceability)
• Size and weight variability
• Insufficient marbling
• Dull and dark lean color
• Administration of growth-promoting implants
• Other Concerns
• Feeding vitamin E should be mandatory
• Appropriate animal welfare should be assured
• Tenderness should be genetically assured
• Beef is excessively fat
• Should be injection-site free

Source National Beef Quality Audit -- 2005
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Beef Quality Concerns of Those Who Trade Beef to
Export Markets

• Top Five Beef Quality Concerns
• Unknown age and source (need mandatory ID and
  traceability)
• Size and weight variability
• Insufficient marbling
• Dull and dark lean color
• Administration of growth-promoting implants
• Other Concerns
• Feeding vitamin E should be mandatory
• Appropriate animal welfare should be assured
• Tenderness should be genetically assured
• Beef is excessively fat
• Should be injection-site free

Source National Beef Quality Audit -- 2005
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Top Ten Quality Challenges Across Four NBQAs

• Identified in all four audits
• Excess external fat
• Inadequate tenderness
• Insufficient marbling
• Excess carcass/cut weights
• Identified in three audits
• Hide problems
• Lack of uniformity

• Disappeared from last two audits
• Injection-site lesions
• Brand-new in most recent audit
• Lack of traceability
• Need for instrument grading
• Need for clearer market signals
• Need for communication among sectors

Source National Beef Quality Audit -- 2005