RU2105480C1 - Beef carcass cutting method for retail trade - Google Patents

Abstract

FIELD: meat industry, in particular, meat marking. SUBSTANCE: method involves cutting beef carcass in accordance with sort of carcass parts, with cuttings in which 1 kg of meat contains 139-187 g of edible protein and has protein quality index of 1.5-2.0 should be considered as cuttings of 1st grade; cuttings with edible protein content of 108-124 g and protein quality index of 1.3-1.4 - as cuttings of 2nd sort; cuttings with edible protein content of 30-78 g and protein quality index of 0.6-1.3 - as cuttings of 3rd grade. In this connection, i.e. grades of cuttings based on nutritive and food values are as follows: buttock, leg, fillet, tenderloin, short fillet, rib, neck and shoulder, chest pieces are considered as 1st grade cuttings; shoulder, short chest, side, knuckle, flank pieces - 2nd grade cuttings; sticking piece, front and rear shin pieces - as 3rd grade cuttings. During cutting of carcass cuttings are separated in accordance with distinct anatomical boundaries. EFFECT: increased efficiency, simplified method. 2 cl, 4 dwg, 4 tbl

Description

 The invention relates to the processing of meat, in particular to the labeling of meat when cutting carcasses.

 A known pattern of cutting beef for retail, used in Germany, according to which the carcass is cut along the clear anatomical boundaries into 10 cuts, however, varietal identity, nutritional and nutritional value of cuts is not represented (figure 1).

 A known scheme for cutting beef in retail, according to GOST, valid from 1955 to October 1979 (figure 2).

 There is also a known method of cutting beef for retail operating in our country from October 1, 1979 to the present in accordance with GOST 7579-79 "Meat. Cutting beef for retail" (figure 3).

 The scheme of beef cut according to these standards has a number of significant drawbacks, the most important of which are: the fuzziness of the anatomical boundaries of the separation of cuts assigned to different varieties (for example, the lines of separation of the sub-rib from the back drumstick, chest from the scapular are not accurately and clearly defined); distribution of cuts by variety without sufficient consideration of the nutritional and nutritional value of individual parts of the carcass, which makes it possible to reassort fraud and count buyers in trade.

 The essence of this invention lies in the fact that the authors first presented experimental data on the biological justification of the grade of cut cuts when cutting beef carcasses: cuts are classified as grade I, in which from 139 to 187 g of dietary protein per 1 kg of meat, and the protein quality indicator is equal to from 1.5 to 2.0; in cuts of the second grade, the content of dietary protein is 108 -124 g, and the protein quality indicator is 1.3-1.4, grade III, respectively, 30-78 g and 0.6-1.3.

In this regard, i.e. taking into account the nutritional and nutritional values, the distribution of cuts by variety is as follows:
Grade I rump, rump, loin, tenderloin, short loin, rib, cervical-shoulder, chest;
II grade, humeral, short thoracic, barrel, thighs, flank;
III grade zarez, front drumstick, back drumstick.

 When cutting carcasses, cuts are separated along clear anatomical boundaries.

 The presented assessment of the quality of meat of various cuts of beef carcass will allow us to provide initial data for the development of a new GOST for meat, the main advantage of which is the improvement of its cutting scheme in order to sell the meat to the consumer in accordance with its quality (grade), as well as the ability to differentiate meat prices in retail taking into account the nutritional and nutritional value of beef, and therefore, to avoid its re-grading, fraud and shortcomings of buyers.

Case Studies
Example 1

 The control processing of livestock of different breeds at the Orenburg and Orsk meat processing plants was carried out. For this, typical cattle groups of 25-30 young animals aged 18-20 months were taken. live weight of 420-500 kg. In total, more than 200 goals were processed.

 During the control processing, special cutting into commercial cuts in accordance with the existing GOST 7595-79 "Meat. Cutting beef for retail trade" exposed ten half carcasses from each breed. The morphological composition (meat, bone and tendons) was determined in trade cuts and average samples of minced meat from each cut were taken according to generally accepted methods.

 The morphological composition of cuts of half carcasses of Simmental and Hereford bulls, on average for all processed cattle (kg /%), is presented in Table 1.

 Example 2

 Considering that the quality of meat should be determined by its morphological composition and nutritional value, the yield of food protein and fat, and the protein quality indicator, studies were conducted at the All-Russian Research Institute of Beef Cattle Breeding to determine the chemical composition and biological value of the pulp of commercial cuts of processed animals.

 The composition of the pulp was determined in the VNIIMS integrated analytical laboratory. Studied the content of fat, protein, amino acids tryptophan and oxyproline according to standard methods. The ratio of tryptophan and oxyproline was determined protein quality indicator.

 The chemical composition and biological value of the pulp of trade cuts of Simmental and Hereford bulls are presented in table. 2.

 Of great importance in determining the nutritional value of meat is the yield of basic nutrients (protein, fat).

 Given that meat is a protein product, it is very important to study the yield of dietary protein and fat from various cuts. For this, the absolute amount of food protein and fat (kg), as well as the amount of protein and fat per 1 kg of product (g) were calculated by the total weight of the cut and its chemical composition.

 The yield of nutrients in the pulp of cuts of Simmental and Hereford gobies (in kg) is presented in table. 3.

 Based on a preliminary analysis of the materials, it was found that neither the first nor the second existing beef butchering schemes in retail, from 1955 to October 1979 and from October 1, 1979 to the present, reflect true indicators of nutritional and nutritional value.

 So, the last GOST 7595-79 introduced minor and insignificant changes in the boundaries of cuts, and most importantly, mechanically, without scientific justification, cuts shoulder, shoulder and forearm were transferred from grade II to grade I, i.e., the yield of cuts of grade I increased from 63 to 88% of the carcass weight, which further exacerbated the difference in nutritional value of cuts of the first grade. The sale of meat cuts the forearm, shoulder and thigh at the same price as the meat of the hip and lumbar cuts, which have different nutritional value, creates the conditions for abuse.

 Numerous studies of Z.S. Azarha also indicates that when cutting beef in retail and for the manufacture of packaged meat according to GOST 7595-79, different cuts of grade I differ significantly in the content of high-grade proteins in them. If we take the content of high-grade proteins in the meat of the breast cut (along with the bones) as a unit and call it the coefficient of nutritional value, then the values of this indicator for the remaining cuts of grades I and II are: for the hip (without thigh) cut 1.38; for lumbar 1.35; cervical 1.14; spinal 1.13; flanks 1.12; scapular cut 1.10; sub-bezel 1.07; breast cut 1.0. From this it follows that in 1 kg of meat of the hip cut of the first grade, there are 38% more complete proteins than in the meat of the breast cut of the first grade. However, meat of all cuts of the first grade is sold at the same price.

 In cuts of the II grade (cervical and flank) there are 14 and 12% more full-fledged proteins, respectively, than in the breast, and also more than in the scapular and sub-rib. The meat of the neck cut contains more than 1% complete proteins and in the flank less than 1% than in the dorsal.

 Taking into account all of the above, taking into account the cutting schemes for beef carcasses for retail trade abroad and in our country, as well as experimental data on the morphological and chemical composition of cuts, their nutritional and nutritional value, the authors corrected the current scheme for cutting beef into cuts for retail, which is presented in figure 4.

 Comparing the literature data with an in-depth analysis of our own research, we came to the conclusion that there was an urgent need to classify the varieties of cuts strictly by the value of the yield of food protein and the protein quality indicator.

 The food protein content in 1 kg of the absolute weight of the cut in g (cutting results according to the new scheme) and the value of the protein quality indicator are shown in Table 4.

Based on the indicators of nutritional and nutritional value of cuts, the authors proposed to divide the entire mass of half carcasses into 3 varieties:
grade I includes cuts in which 139 to 187 grams of dietary protein per 1 kg of meat, protein quality index is from 1.5 to 2.0 in grade II cuts, the content of dietary protein is 108-124 grams, protein quality index 1 3-1.4; Grades III, respectively 30-78 g and 0.6-1.3. The meat yield by grades (wt. Carcasses) is: I 70, II 25, III 5.

Based on the above, the distribution of cuts by grades, taking into account the nutritional and nutritional values, is as follows:
I grade rump-1, rump 2; loin 3; tenderloin 3a; short loin -4; costal 5; cervical-scapular 6; thoracic 7; II grade - shoulder 8; short thoracic 9; barrel -10; sub-beads -11; flank 12; III grade zarez 13; front drumstick 14; back drumstick 15.

The anatomical borders of the cut branch must extend within the following boundaries:
Cervical-scapular cut: the front border runs along the line of separation of the notch; back between the sixth and seventh ribs; lower along the line passing from the upper third of the first rib through the middle of the fifth to the lower third of the last rib.

 Shoulder cut: the upper border along the line of separation of the cervical-scapular cut, the lower in the transverse direction through the middle of the radius and ulna. The humeral cut is separated from the brisket by a horizontal incision of muscle tissue under the humerus.

 Tenderloin: between the thirteenth thoracic vertebra and the second sacral. Major and minor lumbar muscles are identified.

 Front drumstick: separated along the line passing in the transverse direction through the middle of the radius and ulna bones. The front drumstick includes: the lower half of the radius and ulna and the bones of the wrist.

 Thoracic cut (brisket): upper border along the line of separation of the cervical-scapular cut; back along the line of separation of the humerus cut to the end of the sternum.

 Rib cut: the front border along the line of separation of the cervical-scapular cut; back between the eleventh and twelfth ribs; lower along the line of separation of the short chest cut. The cut includes: the seventh, eighth, ninth, tenth and eleventh thoracic vertebrae with their corresponding parts of the ribs.

 Short thoracic cut: the upper border along the line of separation of the costal cut; front along the line of separation of the shoulder cut; right between the eleventh and twelfth ribs, lower along the separation line of the peritoneum.

 Short loin: front border along the line of separation of the rib cut; back between the third and fourth lumbar vertebrae; lower barrel separation line.

 Barrel: front border along the separation line of the short chest cut; upper along the line of separation of a short loin; lower along the line of separation of the flank.

 Fillet: front border along the line of separation of a short fillet; back between the sixth lumbar and first sacral; lower along the line of separation of the flank.

 Sacral part (rump): anterior along the line of separation of the loin; lower along the line of the pelvic bone. The cut includes: the sacral and pelvic bones with adjacent muscle tissue.

 Cut: front along the line of separation of the loin; upper along the line of separation of the sacral part; lower along the line connecting the thigh to the lower leg.

 Sub-beads: upper border along the line of separation of the rump; lower along the separation line of the back shank.

 Flank: the borders of the compartment run along the line from the knee joint to the junction of the true and false bones of the thirteenth rib and further along the costal arch to the sternum.

 Hind Shank: separated across the tibia at the level of its lower third with a preliminary separation of the Achilles tendon at the place of its transition into muscle tissue.

 All primary documentation, including the acts of control slaughter of experimental animals at meat processing plants, the results of laboratory studies of the chemical composition of average meat samples, is kept by the authors and, if necessary, may be submitted to an expert.

Claims (2)

 1. The method of cutting beef carcasses for retail trade by means of high-quality cutting of carcasses into cuts of grades I, II and III, taking into account the protein quality indicator, characterized in that the cutting is carried out taking into account an additional indicator of food protein so that cuts are classified as grade I, in which per 1 kg of absolute weight of cut, the content of food protein is from 139 to 187 g, and the protein quality indicator is from 1.5 to 2.0, to the second grade in which the content of food protein is from 108 to 124 g, and the protein quality indicator is from 1.3 to 1.4 and grade III in which the content of dietary protein is from 30 to 78 g and the protein quality indicator is from 0.6 to 1.3. 2. The method according to claim 1, characterized in that the high-quality cutting into the cut is carried out taking into account the above-mentioned indicators for clear anatomical boundaries:
Grade I rump, rump, loin, tenderloin, short loin, rib, cervical-shoulder, chest;
II grade humeral, short thoracic, flank of the hips, flank;
III grade zarez, front drumstick, back drumstick.

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