Yields, chemical composition, and value of beef shank tissues obtained using Baader processing.
This experiment was designed to determine yield of meat and sinew from beef shanks processed with a Baader desinewing machine and to determine whether this process added value to a beef carcass. Baader desinewing machines use belt pressure against a rotating, perforated steel drum to separate tissues. Boneless beef shanks had 9.8% fat and 14.1 mg/g of collagen. Using the Baader with a 5-mm drum, the first pass lean yield was 73.3% and had fat reduced to 7.1% and collagen to 10.5 mg/g. Second-pass lean yield through the 5-mm drum was 19.6% and had 16.1% fat and 13.8 mg/g of collagen, leaving 6.7% separated sinew. Using a 3-mm drum reduced first-pass lean yield to 66.1% and reduced fat content to 5.8%. Second-pass lean yield, using 3- and 5-mm drums, was 26.1% and had 18.6% fat and 27.8 mg/g of collagen with 6.8% sinew. Desinewed lean is worth more than whole shanks. Furthermore, 95% lean is worth more than 90% lean, and the sinew also has a salvage value. Upgrading shanks with this desinewing device can increase the value of a beef carcass by $2.01 using a 5-mm drum or by $3.20 using both 3- and 5-mm drums.
Campbell
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Department of Animal Science and Industry, Kansas State University, Manhattan 66506-0201, USA.
Hunt
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D000818:Animals; D001823:Body Composition / Q000502:physiology; D002417:Cattle / Q000254:growth & development / Q000502:physiology*; D003094:Collagen / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D005524:Food Technology / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000032:analysis / Q000592:standards*; D018482:Muscle, Skeletal / Q000737:chemistry*
D003094:Collagen