Processing Characteristics, Composition, Shelf-life, and Sensory Attributes of Beef Bacon Manufactured From Seven Value-Added Cuts of Beef
The purpose of this study was to evaluate the influence of different beef cuts on their potential for adding value by assessing processing characteristics, composition, shelf-life, and sensory attributes of these cuts as beef bacon. Six briskets (Institutional Meat Purchase Specification [IMPS]#120)...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Iowa State University Digital Press
2020-06-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/9741/ |
| _version_ | 1827292969528459264 |
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| author | Benjamin M Bohrer Sebastian Chalupa-Krebzdak |
| author_facet | Benjamin M Bohrer Sebastian Chalupa-Krebzdak |
| author_sort | Benjamin M Bohrer |
| collection | DOAJ |
| description | The purpose of this study was to evaluate the influence of different beef cuts on their potential for adding value by assessing processing characteristics, composition, shelf-life, and sensory attributes of these cuts as beef bacon. Six briskets (Institutional Meat Purchase Specification [IMPS]#120), 6 clod hearts (IMPS#114E; divided horizontally into 2 halves: silver-skin side and non–silver-skin side), 6 flanks (IMPS#193), 6 outside flats (IMPS#171B), and 7 short plates (IMPS#121A; cut into a deboned short-rib half and navel half) were sourced commercially from separate Canadian quality grade AA beef carcasses. Data for processing yields, composition, and image analysis were analyzed as a generalized linear mixed model with fixed effect of cut and random effect of replication nested within block (processing group). Sensory data collected using a trained sensory panel were analyzed in the same manner, with an additional fixed effect of storage day and additional random effects of session and panelist. Rested pump uptake, which was targeted at 20%, was not different (P = 0.21) among cuts; however, smokehouse cook yield differed (P < 0.01) among cuts, with heavier cuts (brisket, plate cuts, and outside flat) generally having greater yields compared with lighter cuts (clod cuts and flank). As expected, composition of bacon slices was affected (P < 0.01) by cut, with leaner cuts (clod cuts, flank, and outside flat) having greater moisture, lower lipid levels, and greater protein compared with fatter cuts (brisket and plate cuts). Sensory analysis revealed significant differences in muscle fiber toughness and connective tissue among cuts. The differences that were quantified in this study should allow manufacturers to tailor their cut selection to the processing specifications that may be most profitable and well-suited for the meat industry and its customer base. Overall, this research should help define beef bacon and further indicate that a variety of beef cuts can be used to manufacture beef bacon. |
| first_indexed | 2024-04-24T13:17:05Z |
| format | Article |
| id | doaj.art-6053da91b779434eb544bc9d185aedd0 |
| institution | Directory Open Access Journal |
| issn | 2575-985X |
| language | English |
| last_indexed | 2024-04-24T13:17:05Z |
| publishDate | 2020-06-01 |
| publisher | Iowa State University Digital Press |
| record_format | Article |
| series | Meat and Muscle Biology |
| spelling | doaj.art-6053da91b779434eb544bc9d185aedd02024-04-04T17:28:25ZengIowa State University Digital PressMeat and Muscle Biology2575-985X2020-06-014110.22175/mmb.9741Processing Characteristics, Composition, Shelf-life, and Sensory Attributes of Beef Bacon Manufactured From Seven Value-Added Cuts of BeefBenjamin M Bohrer0Sebastian Chalupa-Krebzdak1Ohio State UniversityDepartment of Food Science, University of GuelphThe purpose of this study was to evaluate the influence of different beef cuts on their potential for adding value by assessing processing characteristics, composition, shelf-life, and sensory attributes of these cuts as beef bacon. Six briskets (Institutional Meat Purchase Specification [IMPS]#120), 6 clod hearts (IMPS#114E; divided horizontally into 2 halves: silver-skin side and non–silver-skin side), 6 flanks (IMPS#193), 6 outside flats (IMPS#171B), and 7 short plates (IMPS#121A; cut into a deboned short-rib half and navel half) were sourced commercially from separate Canadian quality grade AA beef carcasses. Data for processing yields, composition, and image analysis were analyzed as a generalized linear mixed model with fixed effect of cut and random effect of replication nested within block (processing group). Sensory data collected using a trained sensory panel were analyzed in the same manner, with an additional fixed effect of storage day and additional random effects of session and panelist. Rested pump uptake, which was targeted at 20%, was not different (P = 0.21) among cuts; however, smokehouse cook yield differed (P < 0.01) among cuts, with heavier cuts (brisket, plate cuts, and outside flat) generally having greater yields compared with lighter cuts (clod cuts and flank). As expected, composition of bacon slices was affected (P < 0.01) by cut, with leaner cuts (clod cuts, flank, and outside flat) having greater moisture, lower lipid levels, and greater protein compared with fatter cuts (brisket and plate cuts). Sensory analysis revealed significant differences in muscle fiber toughness and connective tissue among cuts. The differences that were quantified in this study should allow manufacturers to tailor their cut selection to the processing specifications that may be most profitable and well-suited for the meat industry and its customer base. Overall, this research should help define beef bacon and further indicate that a variety of beef cuts can be used to manufacture beef bacon.https://www.iastatedigitalpress.com/mmb/article/id/9741/beef baconbeef processingvalue-added beefbeef bacon sensorybacon |
| spellingShingle | Benjamin M Bohrer Sebastian Chalupa-Krebzdak Processing Characteristics, Composition, Shelf-life, and Sensory Attributes of Beef Bacon Manufactured From Seven Value-Added Cuts of Beef Meat and Muscle Biology beef bacon beef processing value-added beef beef bacon sensory bacon |
| title | Processing Characteristics, Composition, Shelf-life, and Sensory Attributes of Beef Bacon Manufactured From Seven Value-Added Cuts of Beef |
| title_full | Processing Characteristics, Composition, Shelf-life, and Sensory Attributes of Beef Bacon Manufactured From Seven Value-Added Cuts of Beef |
| title_fullStr | Processing Characteristics, Composition, Shelf-life, and Sensory Attributes of Beef Bacon Manufactured From Seven Value-Added Cuts of Beef |
| title_full_unstemmed | Processing Characteristics, Composition, Shelf-life, and Sensory Attributes of Beef Bacon Manufactured From Seven Value-Added Cuts of Beef |
| title_short | Processing Characteristics, Composition, Shelf-life, and Sensory Attributes of Beef Bacon Manufactured From Seven Value-Added Cuts of Beef |
| title_sort | processing characteristics composition shelf life and sensory attributes of beef bacon manufactured from seven value added cuts of beef |
| topic | beef bacon beef processing value-added beef beef bacon sensory bacon |
| url | https://www.iastatedigitalpress.com/mmb/article/id/9741/ |
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