Document Detail


Foodservice yield and fabrication times for beef as influenced by purchasing options and merchandising styles.
MedLine Citation:
PMID:  11811459     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Selected beef subprimals were obtained from fabrication lines of three foodservice purveyors to assist in the development of a software support program for the beef foodservice industry. Subprimals were fabricated into bone-in or boneless foodservice ready-to-cook portion-sized cuts and associated components by professional meat cutters. Each subprimal was cut to generate mean foodservice cutting yields and labor requirements, which were calculated from observed weights (kilograms) and processing times (seconds). Once fabrication was completed, data were analyzed to determine means and standard errors of percentage yields and processing times for each subprimal. Subprimals cut to only one end point were evaluated for mean foodservice yields and processing times, but no comparisons were made within subprimal. However, those traditionally cut into various end points were additionally compared by cutting style. Subprimals cut by a single cutting style included rib, roast-ready; ribeye roll, lip-on, bone-in; brisket, deckle-off, boneless; top (inside) round; and bottom sirloin butt, flap, boneless. Subprimals cut into multiple end points or styles included ribeye, lip-on; top sirloin, cap; tenderloin butt, defatted; shortloin, short-cut; strip loin, boneless; top sirloin butt, boneless; and tenderloin, full, side muscle on, defatted. Mean yields of portion cuts, and mean fabrication times required to manufacture these cuts differed (P < 0.05) by cutting specification of the final product. In general, as the target portion size of fabricated steaks decreased, the mean number of steaks derived from any given subprimal cut increased, causing total foodservice yield to decrease and total processing time to increase. Therefore, an inverse relationship tended to exist between processing times and foodservice yields. With a method of accurately evaluating various beef purchase options, such as traditional commodity subprimals, closely trimmed subprimals, and pre-cut portion steaks in terms of yield and labor cost, foodservice operators will be better equipped to decide what option is more viable for their operation.
Authors:
B H Weatherly; D B Griffin; H K Johnson; J P Walter; M J De La Zerda; N C Tipton; J W Savell
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of animal science     Volume:  79     ISSN:  0021-8812     ISO Abbreviation:  J. Anim. Sci.     Publication Date:  2001 Dec 
Date Detail:
Created Date:  2002-01-28     Completed Date:  2002-05-14     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  8003002     Medline TA:  J Anim Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  3052-61     Citation Subset:  IM    
Affiliation:
Department of Animal Science, Texas Agricultural Experiment Station, Texas A&M University, College Station 77843-2471, USA.
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MeSH Terms
Descriptor/Qualifier:
Animals
Cattle
Food Handling / methods
Food Services* / economics
Food-Processing Industry / economics*,  methods*
Meat / economics*,  standards
Software
Time Factors

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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