Beef for Tomorrow Conference Proceedings (1960) / Chapter Skim
Currently Skimming:
The Beef We Want
The Beef We Want
Pages 1-36
The Chapter Skim interface presents what we've algorithmically identified as the most significant single chunk of text within every page in the chapter.
Select key terms on the right to highlight them within pages of the chapter.
From page 1... ...
. TABLE 2 Percentages of Recommended Daily Allowances Provided By a 100 g Serving of Cooked Lean Beef Nutrient Beef Round Beef Liver Protein 56% 34% Thiamin 7% 4% Riboflavin 18% 220% Niacin 28% 74% Iron 34% 78% Extensive studies have been carried out to determine the nutrient content of beef These two beef items are selected as examples and additional data on vitamin and mineral composition are shown in Table 3.
|
From page 2... ...
Comparative data adapted from the Leverton and Odell study are shown for the protein and calorie content of beef round and beef rib based on the lean portion, lean plus marble, and lean plus marble plus fat portions, in Table 4. In the case of beef rib, the calorie intake per unit of protein may vary threefold, depending on the amount of fat TABLE 4 Protein Calorie Ratio in Beef Round and Rib Cuts Protein: Percent Calories Calorie Beef Cut Protein per 100 g.
|
From page 3... ...
TABLE 5 Protein and Calorie Values Cooked Lean Meat Cuts of Protein: Percent Calories Calorie Meat Cut Protein per 100 g. Ratio Beef Round 36.4 223 6.1 Beef Rib 28.6 169 5.9 Pork Ham 38.6 223 5.8 (uncured)
|
From page 4... ...
Weight Gain in Diet 6 Weeks (g.) Bread Bread + Cereal Blend Bread + Beef Bread + Casein 19.8 36.7 159.8 96.7 These studies, therefore, extend our knowledge on the high protein quality of beef when determined by amino acid analysis, availability of amino acids, growth promoting value as a sole source of protein in the diet, or as a supplement to cereal products such as bread.
|
From page 5... ...
In order to do this, we must know how big the market is, what its geographical differences are, what the structure of channels of distribution should be, and whether we are finding the straightest line to market with the least waste motion and the fairest treatment for all the participants, consumers and producers alike. Consumer Demand and Preference Studies Marketing research in this area is trying to isolate and describe the attributes of beef about which consumers need to be informed, and to measure the relationship of those attributes to current government grade standards, or other means of identifying the quality attributes in the product.
|
From page 6... ...
Measures of Consumer Market Dimensions The work of the Institute of Home Economics and the Agricultural Marketing Service in 1955, which attempted to measure food consumption by items, regions, income levels, and by urbanization, typifies the research that has been conducted under this heading. Previous studies of the same type that are partially comparable were conducted earlier at the Bureau of Home Economics and the Bureau of Labor Statistics.
|
From page 7... ...
One of the great challenges in the beef industry is the matter of tenderization and this has received an enormous amount of attention. It is too early to draw final conclusions but great progress has been made in the area of beef tenderization.
|
From page 8... ...
Price potentials are compared with expenses and the whole process leads us to adapt ourselves progressively to the fluid changes that occur around us. We have moved into an era of extremely high labor costs, retailers absorbing wholesaling and many processing functions, super market merchandising, consumer preferences for convenience rather than personal service, and a general emphasis upon mass appeals accompanied by standardized prepackaged, pretrimmed, and prepriced product.
|
From page 9... ...
Consumer preferences for beef. Arizona Agr.
|
From page 10... ...
5. Beef marketing margins and costs.
|
From page 11... ...
On the whole, things weren't too bad for the consumers, but certainly something less than perfection was achieved in meeting their actual needs and wants. The present authors received their first shock about the "sad state of affairs" in the field of food acceptance early in World War II when we began to work with the food research and development group in the Quartermaster Corps.
|
From page 12... ...
Some valuable information on consumer likes and dislikes can be obtained by less rigorous methods of testing. For example, reactions to gross differences in quality attributes may be obtained by appearance and eating quality tests carried out in stores and fairs, during conducted tours, educational meetings, etc.
|
From page 13... ...
In relation to eating quality 2. Establish acceptability of various levels of tenderness (in the absence of differences in other quality attributes)
|
From page 14... ...
1955. Consumer preferences for 4.
|
From page 15... ...
S Department of Agriculture survey of household food consumption made in the spring of 1955 (73)
|
From page 16... ...
, and results indicate that cooking methods that minimize cooking losses may contribute more to juiciness than fatness per se. More pronounced and more desirable flavor of the lean meat with progressive fattening has been reported by several investigators (3, 38, 39, 43, 76)
|
From page 17... ...
. Some consumers state a preference for low amounts of external fat such as often characterizes the Commercial grade of beef but want the degree of marbling associated with Prime grade (79)
|
From page 18... ...
Cuts from the shoulder or round, for example, have ordinarily been prepared by moist cooking methods. The use of moist cooking methods to tenderize beef, especially cuts from carcasses of low market grade, has been recommended on the premise that these cuts contain large percentages of connective tissue (40, 50, 56, 57)
|
From page 19... ...
. Dry versus moist cooking methods Paired cuts of round of beef, cooked to the same end-point temperature, generally scored higher in tenderness, juiciness, and flavor when prepared by dry than by moist methods (15, 19, 29, 41, 59)
|
From page 20... ...
Thin tender cuts, ground meat, and frozen precooked products have become increasingly popular. Research has given some information about factors that affect the eating quality of the frozen precooked meat products and the problems encountered in producing high quality items.
|
From page 21... ...
Information on age of animal and other facts that may prove to be significant for cooking and eating quality of meat might be indicated. Research has given us much information to help the homemaker use fresh and frozen raw meats in ways that make for palatable, nutritious, economical products.
|
From page 22... ...
1950. Effect of thawing and cooking methods on palatability and nutritive value of frozen ground meat.
|
From page 23... ...
1955. Effect of different methods of cooking beef round of Commercial and Prime grades.
|
From page 24... ...
J, Household Food Consumption Survey 1955; in the Northeast, Report No. 2; in the North Central region, Report No.
|
From page 25... ...
Is it something instinctive, or is it something cultivated and developed? If it is the latter, is there a possibility we might supply this consumer demand with a development of cultivated tastes according to the type of product we can offer them, or most economically produce?
|
From page 26... ...
We are talking about the housewife being reached through this consumer reaction. Does she select the butcher or the meat?
|
From page 27... ...
DR. SCHWEIGERT: I think a long range goal for heredity, inheritance, and genetics studies is to be able to select an animal with improved quality attributes and grading for characteristics.
|
From page 28... ...
b. the presence already of much beef of excellent eating quality in the Good grade.
|
From page 29... ...
It appears that the controversial era of beef acceptance research is past, although research always has some possibility of surprising results. A more exciting -- and perhaps profitable -- phase of research may be in developing a better understanding of the "product image" of various beef cuts.
|
From page 30... ...
2. Establish acceptability of various levels of tenderness (in the absence of differences in other quality attributes)
|
From page 31... ...
More research is needed with respect to nutritional and physical quality of beef used in ground beef, sausage, and other processed beef in relationship to quality of the end product. In addition, some attention should be given to the effects of the changing beef requirements of the meat industry.
|
From page 32... ...
the impact on per capital consumption from lower relative selling prices and improved quality in the retail counter as a result of a stepped-up research program in the whole beef industry. The first two "catalysts" listed above operate largely independently of anything the beef industry can do.
|
From page 33... ...
Hence, just to be conservative, if we cut the estimated income elasticity from 0.20 back to 0.10, this would then give us an estimated 5 per cent increase in the amount of money spent for beef and beef products (at the farm level) resulting from a 50 per cent increase in real income per capita.
|
From page 34... ...
beef industry. If we are going to meet the anticipated more than 50 per cent increase in effective demand for beef in the next 20 years, we'll probably do about half of this with increased cattle numbers and about half with increased production per animal.
|
From page 35... ...
American agriculture is now feeding our growing population on science and research. This enables us to release such a large share of our population and our production resources to produce non-food items and services that the American standard of living has become the envy of the world.
|
Key Terms
This material may be derived from roughly machine-read images, and so is provided only to facilitate research.
More
information on Chapter Skim is available.