ASTM F2925-2011 Standard Specification for Tenderness Marketing Claims Associated with Meat Cuts Derived from Beef《牛肉产生的肉类切割相关柔嫩度营销索赔的标准规格》.pdf

1、Designation: F2925 11Standard Specification forTenderness Marketing Claims Associated with Meat CutsDerived from Beef1This standard is issued under the fixed designation F2925; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the ye

2、ar of last revision. A number in parentheses indicates the year of last reapproval. Asuperscript epsilon () indicates an editorial change since the last revision or reapproval.1. Scope1.1 This specification covers requirements for incorporatinga tenderness marketing claim to finished labeling, adver

3、tise-ments, or promotions, or a combination thereof, associatedwith beef cuts to distinguish product value in the marketplace.1.2 The marketing claim requirements in this specificationcan be used by all parties interested in highlighting productionand marketing practices of tender beef muscles/cuts

4、in finishedlabeling, advertisements, or promotions, or a combinationthereof, to distinguish their products in the marketplace. Atenderness marketing claim standard for beef cuts facilitatescommunication by enhancing the understanding of finishedproduct expectations among producers, processors, and c

5、on-sumers.1.3 Beef cuts being considered for this tenderness marketingclaim will be certified through third party auditing activities.Firms seeking these services must adhere to the standardpractices associated with this specification as recognized by thecertifying body.1.4 The values stated in SI u

6、nits are to be regarded asstandard. No other units of measurement are included in thisstandard.1.5 This standard does not purport to address all of thesafety concerns, if any, associated with its use. It is theresponsibility of the user of this standard to establish appro-priate safety and health pr

7、actices and determine the applica-bility of regulatory limitations prior to use.2. Referenced Documents2.1 ASTM Standards:2F2463 Terminology for Livestock, Meat, and PoultryEvaluation Systems3. Terminology3.1 For additional definitions related to livestock, meat, andpoultry, see Terminology F2463.3.

8、2 Definitions:3.2.1 beef, nflesh of an adult domestic bovine (as a steeror cow) used as food.3.2.2 Institutional Meat Purchase Specifications, IMPS,nset of purchase specifications maintained by the U.S.Department of Agriculture that addresses meat handling, re-frigeration, and packaging; code refere

9、nced descriptions forbeef, lamb, veal, pork, goat, variety meats, sausages, andcooked meat products; and quality assurance provisions rec-ommended for use by any quality control activity.3.2.3 longissimus, nmuscle that arises as the middle andlargest entity of the sacrospinal muscles that is attache

10、d bysome of its fibers to the lumbar vertebrae, inserted into all thethoracic vertebrae, and depresses the ribs and extends thespinal column and bends it to one side.3.2.3.1 DiscussionAlso called longissimus dorsi (LD).3.2.4 marketing claim, nproclamation that identifies aparticular product feature

11、or benefit to distinguish a productfrom others in the marketplace.3.2.5 shear force, nmaximum load required to shear aspecimen in such a manner that the resulting pieces arecompletely clear of each other.3.2.6 slice shear force, SSF, nmechanical device/methodology used to determine meat tenderness t

12、hrough shearforce measurements taken from cross-sectional samples of aspecimen (for example, steak).3.2.7 tenderness, ndegree of yielding texture possessedby a specimen (for example, steak); ease of which a specimen(for example, steak) is torn, cut, or sheared.3.2.8 Warner-Bratzler shear force, WBSF

13、, nmechanicaldevice/methodology used to determine meat tendernessthrough shear force measurements taken from core samples ofa specimen (for example, steak).1This test method is under the jurisdiction of ASTM Committee F10 onLivestock, Meat, and Poultry Evaluation Systems and is the direct responsibi

14、lity ofSubcommittee F10.60 on Livestock, Meat and Poultry Marketing Claims.Current edition approved Sept. 1, 2011. Published October 2011. DOI: 10.1520/F2925-11.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at serviceastm.org. For Annual Book o

15、f ASTMStandards volume information, refer to the standards Document Summary page onthe ASTM website.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.4. Claim Considerations4.1 Minimum Tenderness Threshold Value (MTTV)AMTTV for WBSF an

16、d SSF of 4.4 and 20.0 kg (43.1 and 196.1N, SI units of specification for force, Newton), respectively,is representative of instrumental and sensory research con-ducted with tender beef (1-3).3Moreover, a 0.5-kg (5.0-N)difference in WBSF (4.6 kg (46.0-N) for SSF) represents thedifference in WBSF forc

17、e that the average consumer can detectwhen consuming meat at home (4). Additionally, surveysconducted with regard to tenderness indicate that this MTTVwill accommodate many cattle in our current national popula-tion (5).4.1.1 Relationship to LD:4.1.1.1 If the carcass LD is directly measured or predi

18、ctedby a recognized methodology or technology or both and the LDmeets the MTTV, then the tensor fascia latae, rectus femoris,vastus medialis, psoas major, infraspinatus, spinalis dorsi, teresmajor, and serratus ventralis muscles will also qualify as beingtender without having to be measured.4.1.1.2

19、All other muscles should not qualify throughmeasurement/prediction of the LD as being tender unlessdirectly measured and meet the requirement on their ownmerits.4.1.2 Meat Cuts Derived from Qualifying Muscles:4.1.2.1 Meat cuts considered for the tender claim shall befabricated in a manner such that

20、the claim is substantiated bylean tissue derived from qualifying muscles being 90 % byweight of the total lean content of the meat cut. Moreover,guidelines for appropriate preparation and thermal process foreach covered meat cut shall be made available to the end user.4.1.2.2 Examples:(1) IMPS Item

21、No. 191ABeef loin, tenderloin, butt,defatted.(2) IMPS Item No. 1185BBeef loin, bottom sirloin butt,ball tip steak.4.1.3 Inherently TenderOnly inherently tender meat prod-ucts shall qualify. Inherently tender meat is that which has notbeen subjected to further processes not typically used duringthe c

22、onversion of muscle to meat. Examples of these areenhancement through marination (injection and tumbling),mechanical tenderization (blade or needle), and chemicaltenderization. Inherent processes include, but are not limitedto, electrical stimulation (during harvest), carcass suspensiontechniques, a

23、nd aging (carcass, primal, or subprimal, or acombination thereof).5. Claim Requirements5.1 Certified TenderThis claim applies to qualifying meatcuts (4.1.2) from the beef carcass that have not been enhancedor processed to be tender as described in 4.1.3. The currentrecognized technologies for this m

24、easurement are the WBSFand SSF devices that meet the MTTV of 4.4 and 20.0 kg (43.1and 196.1 N), respectively, on meat cooked to a targeted 71Cusing American Meat Science Association (AMSA) researchguidelines (6). The number of days postmortem for thismeasurement will be documented for validation pur

25、poses.5.2 Certified Very TenderThis claim applies to qualifyingmeat cuts (4.1.2) from the beef carcass that have not beenenhanced or processed to be tender and exceeds the MTTV byat least 0.5 kg (5.0 N) for WBSF or 4.6 kg (46.0 N) for SSF.6. Product Marking6.1 When conducted in accordance with this

26、practice, theproducts meeting the requirements can be claimed to be“certified tender” or “certified very tender” if reference to thispractice is made and labeling approval is granted from theappropriate food regulatory authority(ies).7. Keywords7.1 beef; longissimus; marketing claim; shear force; sl

27、iceshear force; tenderness; Warner-Bratzler shear forceREFERENCES(1) Platter, W. J., Tatum, J. D., Belk, K. E., Koontz, S. R., Chapman, P. L.,et al., “Effects of marbling and shear force on consumerswillingness-to-pay for beef strip loin steaks,” J. Anim. Sci., Vol. 83, 2005, pp.28632868.(2) Executi

28、ve Summary2005 National Beef Tenderness Survey, Cattle-mens Beef Board and National Cattlemens Beef Association, 2006,www.beefresearch.org.(3) Wheeler, T. L., Shackelford, S. D., and Koohmaraie, M., “Theaccuracy and repeatability of untrained laboratory consumer panelistsin detecting differences in

29、beef longuissimus tenderness,” J. Anim.Sci., Vol. 82, 2004, pp. 557562.(4) Miller, M. F., Hoover, L. C., Cook, A. L., Guerra, A. L., Huffman, K.L., et al., “Consumer acceptability of beef steak tenderness in homeand restaurant,” J. Food Sci., Vol. 60, 1995, pp. 963965.(5) Voges, K. L., Mason, C. L.,

30、 Brooks, J. C., Delmore, R. J., Griffin, D.B., et al., “National beef tenderness survey2006: Assessment ofWarner-Bratzler shear and sensory panel ratings for beef from USretail and foodservice establishments,” Meat Sci., Vol. 77, 2007, pp.357364.(6) Research guidelines for cookery, sensory evaluatio

31、n and instrumentaltenderness measurements of fresh meat, American Meat ScienceAssociation, 1995, www.meatscience.org.3The boldface numbers in parentheses refer to a list of references at the end ofthis standard.F2925 112ASTM International takes no position respecting the validity of any patent right

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