1 / 11

Joint Product Enhancement Research Committee

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

avel
Télécharger la présentation

Joint Product Enhancement Research Committee

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Joint Product Enhancement Research Committee Denver, CO July 17, 2009 Glen Dolezal, Ph.D., Chairman Paul Parker, Vice Chairman

  2. 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

  3. 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.

  4. Product Enhancement BEEF QUALITY Tenderness, Flavor, Consistency & Value

  5. 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

  6. Product Enhancement FY 2009 • 2009 Projects (will end May 2010) • 14 projects funded • Pre-Harvest (5) – genotype/implant interaction, marbling development, delayed implanting, low-fat WDGS and shelf-life; DDGS and short-feeding • Post-Harvest (9) – flavor, packaging, color, round electrical stimulation, instrumentation

  7. Dissemination • Expanded Cutout Calculator • Shelf-life Fact Sheet • Natural Antioxidant White Paper • Round Muscle Profiling White Paper • Slice Shear Force Fact Sheet • CARDS Update

  8. www.beefresearch.org

  9. 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

More Related