USMARC Slice Shear Force Procedure for Beef … · 2009-06-21 · This was done in order to more...
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USMARC Slice Shear Force Procedure for Beef Semimembranosus (SM) • This project was funded, in part, by The Beef Checkoff.
Transcript of USMARC Slice Shear Force Procedure for Beef … · 2009-06-21 · This was done in order to more...
USMARC Slice Shear Force Procedure for Beef
Semimembranosus (SM)
• This project was funded, in part, by The Beef Checkoff.
90º box 45º box
SSF sampling of SM is conducted with the 90º box
On the following slides, a picture of a frozen steak is shown rather than a cooked steak. This was done in order to more clearly show steak orientation. But, slice shear force measurement is conducted on cooked steaks. Steaks are sampled and slice shear force is measured immediately after completion of cooking.
SM Right
Steak 1
Steak 2
Steak 3
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Steak n
SM Right
Steak 1
Steak 2
Steak 3
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Steak n
Steak 1
Steak 4
Steak 3
Steak 10Steak 5
Steak 9
Steak 8
Steak 7
Steak 6
Steak 11
Steak 2
This picture shows Semimembranosus (SM) from the right side of a carcass. The procedure is identical regardless of which side of the carcass the cut originated from.
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Orient the steak with the blue mark at the top right. Identify the best 10 cm for sampling columns A (5 cm) and B (5 cm) . If the steak is really small, then just take one column. If you cannot get three slices per section, then get two.
B A
Make cuts 1 and 2 and rotate the piece counter clockwise and place in the 90 degree box. Obtain the 1st slice near the top (now on the left) of the section. Obtain the 2nd slice in the center and the 3rd slice near the bottom (now on the right). Space the slices approximately equally.
1 2 3
Make cuts 3 and 4 and rotate the piece counter clockwise and place in the 90 degree box. Obtain the 4th slice near the top (now on the left) of the section. Obtain the 5th slice in the center and the 6th slice near the bottom (now on the right). Space the slices approximately equally.
4 5 6
Sample data sheet for SM SSF
Steak 1=15.2g
Steak 4=20.0e
Steak 3=19.5e
Steak 10=25.5bSteak 5=22.1d
Steak 9=26.5a
Steak 8=25.7ab
Steak 7=25.1b
Steak 6=23.2c
Steak 2=17.3f
15.0w
14.4w
16.1v
14.8y
16.5x
20.3v
17.1x
16.9x
18.5w
16.8y
18.8wx
24.0v
19.0wx
18.4x
19.9w
17.7y
18.7xy
22.2w
16.0z
19.9x
25.6v
21.1w
21.4w
24.6v
17.3x
22.2w
25.8v
21.8x
23.7w
25.3v
18.7y
24.9v
25.0v
26.4v
25.4v
26.2v
20.9w
26.3v
25.6v
24.4x
25.8vwx
25.8vwx
27.0v
25.3wx
26.0vw
26.4w
24.9w
24.9w
28.4v
26.5w
28.3v
24.9v
24.9v
26.3v
