Transcript The Science Behind Beef’s Flavor Holly Swee, RD, LN

The Science Behind Beef’s Flavor
Holly Swee, RD, LN
South Dakota Beef Industry Council
Today’s Agenda
 Influences on Beef Flavor & the Science
Behind It
 Tasting Schedule
> Production Methods: Beef Choices
> Processor/Foodservice: Aging Beef
 Questions
Top Factors Influencing
Beef Flavor
 Marbling
 Quality Grade
 Cooking Method
 Degree of Doneness
 Postmortem Aging◄
 Marinating
 Freezing/Thawing
 Added Flavors
 Beef Production (feeding practices)◄
2 Flavor Influencers
 Beef Production (producer-feeding practices)
>
>
>
>
Grain-Fed/Conventional
Grass-Finished/Grass-Fed
Certified Organic
Natural
 Postmortem Aging (processor/foodservice)
> Wet Age
> Dry Age
Different Production Methods =
More Beef Choices
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Certified Organic Beef
Natural Beef
Grass-Finished / Grass-Fed Beef
Grain-Fed / Conventional Beef
LABELING CLAIMS:
Certified Organic
Must meet USDA’s National Organic Program Standards
 Cattle MUST:
> Be raised separately
> Have access to pasture
> Be fed 100% organically grown feed (grains and
forage)
> Be treated when sick (Removed from the
program)
 Cattle MAY:
> Be provided certain vitamin and mineral
supplements
 Cattle MAY NOT:
> Be given antibiotics or enhancers for any reason
(or must be removed from program)
LABELING CLAIMS:
Certified Organic
 Producers must be certified through
USDA’s Agricultural Marketing
Service (AMS)
LABELING CLAIMS:
Natural Beef
 Does not contain artificial ingredients
 Not more than “minimally processed”
 Label must explain “natural”
> i.e., no added colorings or artificial
ingredients
LABELING CLAIMS:
Grass-Finished Beef
 Feeding regimen for
livestock raised on
> Grass, green or range
pasture, forage
> Shall be 80% or more
of the primary energy
source throughout
animal’s life
 Only limited
supplemental grain
feeding allowed
U.S. BEEF PRODUCTION:
Conventional Beef
 Conventional
industry practice
> Cattle raised on
pastures
> Grain-based diet in
feedlot prior to harvest
 Consumers generally
prefer flavor of grainfinished beef
> Most beef available is
grain-finished
Amount of Omega-3 in Types of
Beef vs. Salmon
Putting into Perspective
Comparison of a 3 oz coked Top Sirloin steak
Calculations derived using data from Leheska et al., Journal of Animal Science 2008
Component
DV/ Rec
Grain-Fed
Grass-fed
65 g/d
Daily Value
3.7 g
2.4 g
~6% DV
~4% DV
Omega-3
285 mg/d
AHA
7 mg
~2.5%
26 mg
~9%
Total CLA
600-3400
mg/d
Science
18 mg
~3%
20 mg
~3%
Total Fat
Postmortem Conversion of
Muscle to Meat / Aging Beef
Life-Giving Protein-Muscle
 Muscle is primarily water and protein
> 72% water
> 20% protein
> 7% fat
> 1% minerals
 3 muscle proteins:
> Myofibrillar Proteins-Myosin & Actin (salt soluble)
> Stromal Proteins-Connective tissue -Collagen &
Elastin
> Sarcoplasmic Proteins-glycolytic enzymesMyoglobin & Hemoglobin (oxygen binding)
Postmortem Conversion of
Muscle to Meat
Bundle of Muscle Fibers
Thick & Thin Filament structure of the Myofibril.
Thick primarily Myosin and Thin primarily Actin
Aging
 Protease-Enzyme begins protein
catabolism by hydrolysis of peptide
bonds.
 A natural enzymatic process that occurs
in all muscles after harvesting
 To download a copy of Industry Guide
for Beef Aging, visit
www.beefresearch.org/FeaturedResearch.htm
Aging Beef
 Postmortem Aging
(processor/foodservice)
> Wet Age
> Dry Age
Dry vs. Wet Aging
Wet Aging
Dry Aging
Vacuum Bags
Uncovered
Under Refrigeration
Under Refrigeration
N/A
Controlled Humidity & Air Flow
Up to 21 Days
Up to 28 Days
Tenderness Increases
Tenderness Increases
Traditional Flavor
Distinctive Brown-Roasted Beefy
Flavor
Yield Loss less than 1%
Yield Loss 4-19%
Less Expensive than Dry Aged
More Expensive than Wet Aged
Questions
Funded by The Beef Checkoff