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Study on Composition and Quality of Fresh Beef Cuts

Sayeeda Shamim Jahan
Animal Food Products Division, IFST, BCSIR Dhaka-1205, Bangladesh

Majeda Begum
Animal food Products Division, Institude of Food Science & Technology (IFST), BCSIR, Dhaka-1205

Selina Khan
Animal food Products Division, Institude of Food Science & Technology (IFST), BCSIR, Dhaka-1205

Kishowar Jahan
Animal food Products Division, Institude of Food Science & Technology (IFST), BCSIR, Dhaka-1205

Abstract/ Executive Summary:

Six different cuts of beef meat like chuck, loin, rid, round and rump were analyzed to determine their macro and micro nutrient contents, characteristics of meat fat and utilization of each cut for product preparation. Protein contents in different cuts were found within 16-20%, fat 2.8-4.5%, moisture 75-77% and ash remained within ± 1.00%. Among the cuts of beef analyzed rib portion contains the highest protein while the rump contains the highest fat. Calcium, phosphorus and iron levels were found highest in the rump (292.64 mg%), flank (1114.15 mg%) and also in flank (6.85 mg%) respectively. Free fatty acid (FFA% as oleic), peroxide value CPV) and iodine value (IV) were determined for assessing the quality of meat fat. It shows normal range of FFA (1.11-3.72% as oleic), PV (0.01-0.72 meq/ kg) and IV (34.00-44.81). Low iodine value indicates that the meat fat is almost saturated in nature having non-labile stable depot fat. Cholesterol was found in significant proportion (35.0-56.0 mg%) in different cuts and proportion of thiobarbituric aicd (TBA) ranges between (33.0-45.0flg%). The study shows that beef cuts, despite of saturated fat contents are nutritionally well balanced. Each cut has specific characteristics for cooking of specific traditional dishes.

Keywords: Beef cuts, Composition analysis, Characteristics of meat fat

Location: Animal Food Products Division, Institute of Food Science & Technology, BCSIR

Start Date: 01-01-2002

End Date: 30-06-2003

Program Area: Postharvest and Agro-processing

Commodity: Bullock

Objectives:

To indicate the extent of freshness of components responsible for further handling, processing and product preparation.

Methodology:

The analysis was conducted at the laboratory of Animal Food Products Division, Institute of Food Science & Technology (IFST), Bangladesh Council of Scientific & Industrial Research (BCSIR), Dhaka. Immediately after slaughter of cattle, cuts of beef meat like chuck, flank, loin, rib, round and rump were collected from local markets and brought to the laboratory. Before analysis meat was cut into pieces and minced thoroughly from each cuts to get representative samples. Macronutrients like protein, fat, mositure and ash contents and micronutrients like calcium, phosphorus and iron contents were determined. The chemical characteristic of muscle fat was assessed by determining the value of free fatty acid (FFA), peroxide value (PV) and iodine value (IV).These were done by following the standard methods. The thiobarbituric acid (TBA value) was estimated. The cholesterol content of the extracted fat from various cuts was determined from the unsaponifiable matter of the meat fat. The top portion of a forequarter that includes the section containing first 5 ribs and neck, and remained after separation of fore shank and brisket. These are cut from the rear end and center of the chuck and contain cross section of the shoulder, blade, backbone and rib. It has little fat but quite a bit of bone. The whole sale cut consist of 6^th to 12^th rib section excluding short plate is termed as rib. The rib cut is made up of the rear 7 ribs in the forequarter. This is the most valuable piece of meat from the forequarter. It represents the last portion of a hindquarter from the 5^th sacral joint to 13^th rib excluding the round muscle of the flank. The loin is usually split through the middle of the backbone and chops are cut perpendicularly to the backbone. The flank cut is removed from the hindquarter of the carcass following the round muscle and cutting close enough so that little lean meat is taken from the front of the stifle joint. Rump is the best in the carcass adjacent to the hind legs. Its lean is moderately tender and very rich in flavor. The round steaks are cut from the portion that can be recognized by their oval shape and small round bone. The round and loin are divided at the fourth sacral joint in the spinal column to almost parallel with the back end of the round, or to about 5 cm in front of the stifle joint. The round includes shank heel, center and rump.

Source of Information: BANGLADESH JOURNAL OF LIVESTOCK RESEARCH, Vol. 12 (1 &2), (Jan-June and June-Dec) 2005, pp. 01-08, ISSN 1022-3851.

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

From the above results and discussions it may be concluded that all the cuts of beef meat under study were nutritionally balanced and were found to be acceptable and fresh as shown by the chemical indices. The products made from each cuts would be rich enough to be acceptable to the consumers and they could be used for preparation of various traditional dishes and different type of food products. Each cut pieces has specific characteristics for cooking specific dishes. For example, chuck meat can be used for making soup, curry, stew etc; rib meat can be used to prepare roast, chops, steaks etc; loin can be used for preparing the delicious biriani, kalia, korma etc; flank meat can be used for preparing different kebabs, rump meat for burgers, kofta, cold meat etc and round the most fleshy and lucrative part of the beef cut can be used for various dishes like roast, curry, korma, kofta, biriani etc.

Knowledge Management: Journal