1、Designation: F2925 11 (Reapproved 2018)Standard 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 o
2、f revision, the year 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 finish
3、ed labeling,advertisements, or promotions, or a combination thereof,associated with beef cuts to distinguish product value in themarketplace.1.2 The marketing claim requirements in this specificationcan be used by all parties interested in highlighting productionand marketing practices of tender bee
4、f muscles/cuts 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, pr
5、ocessors, and con-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
6、 stated in SI units 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 safet
7、y, health, and environmental practices and deter-mine the applicability of regulatory limitations prior to use.1.6 This international standard was developed in accor-dance with internationally recognized principles on standard-ization established in the Decision on Principles for theDevelopment of I
8、nternational Standards, Guides and Recom-mendations issued by the World Trade Organization TechnicalBarriers to Trade (TBT) Committee.2. Referenced Documents2.1 ASTM Standards:2F2463 Terminology for Livestock, Meat, and Poultry Evalu-ation Systems3. Terminology3.1 For additional definitions related
9、to livestock, meat, andpoultry, see Terminology F2463.3.2 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 m
10、eat handling,refrigeration, and packaging; code referenced 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 andlar
11、gest entity of the sacrospinal muscles that is attached 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, npro
12、clamation that identifies aparticular product feature 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
13、device/methodology used to determine meat tenderness through shearforce measurements taken from cross-sectional samples of aspecimen (for example, steak).1This specification 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 June 1, 2018. Published August 2018. Originallyapproved in 2011. Last previous edition approved in 2011 as F2925 11. DOI:10.1520/F2925-11R18.2For referenced ASTM standards, visit the ASTM website, www
15、.astm.org, orcontact ASTM Customer Service at serviceastm.org. For Annual Book of ASTMStandards volume information, refer to the standards Document Summary page onthe ASTM website.Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United StatesThis in
16、ternational standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for theDevelopment of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT)
17、Committee.13.2.7 tenderness, ndegree of yielding texture possessed bya specimen (for example, steak); ease of which a specimen (forexample, steak) is torn, cut, or sheared.3.2.8 Warner-Bratzler shear force, WBSF, nmechanicaldevice/methodology used to determine meat tendernessthrough shear force meas
18、urements taken from core samples ofa specimen (for example, steak).4. Claim Considerations4.1 Minimum Tenderness Threshold Value (MTTV)AMTTV for WBSF and 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
19、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 force that the average consumer can detectwhen consuming meat at home (4). Additionally, surveysconducted with regard to tenderness indicate that this M
20、TTVwill 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 predictedby a recognized methodology or technology or both and the LDmeets the MTTV, then the tensor fascia latae, rectus femoris,vastus medialis, psoas
21、major, infraspinatus, spinalis dorsi, teresmajor, and serratus ventralis muscles will also qualify as beingtender without having to be measured.4.1.1.2 All other muscles should not qualify throughmeasurement/prediction of the LD as being tender unlessdirectly measured and meet the requirement on the
22、ir 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 the claim is substantiated bylean tissue derived from qualifying muscles being 90 % byweight of the total lean content of the meat cut. Moreover,gui
23、delines 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 No. 191ABeef loin, tenderloin, butt,defatted.(2) IMPS Item No. 1185BBeef loin, bottom sirloin butt,ball tip steak.4.1.3 Inherently TenderOnly inhere
24、ntly tender meat prod-ucts shall qualify. Inherently tender meat is that which has notbeen subjected to further processes not typically used duringthe conversion of muscle to meat. Examples of these areenhancement through marination (injection and tumbling),mechanical tenderization (blade or needle)
25、, and chemicaltenderization. Inherent processes include, but are not limitedto, electrical stimulation (during harvest), carcass suspensiontechniques, and aging (carcass, primal, or subprimal, or acombination thereof).5. Claim Requirements5.1 Certified TenderThis claim applies to qualifying meatcuts
26、 (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 measurement 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
27、American Meat Science Association (AMSA) researchguidelines (6). The number of days postmortem for thismeasurement will be documented for validation purposes.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
28、 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 practice, theproducts meeting the requirements can be claimed to be“certified tender” or “certified very tender” if reference to thispractice is mad
29、e and labeling approval is granted from theappropriate food regulatory authority(ies).7. Keywords7.1 beef; longissimus; marketing claim; shear force; sliceshear force; tenderness; Warner-Bratzler shear forceREFERENCES(1) Platter, W. J., Tatum, J. D., Belk, K. E., Koontz, S. R., Chapman, P. L.,et al.
30、, “ Effects of marbling and shear force on consumerswillingness-to-pay for beef strip loin steaks,” J. Anim. Sci., Vol. 83, 2005, pp.28632868.(2) Executive Summary2005 National Beef Tenderness Survey, Cattle-mens Beef Board and National Cattlemens Beef Association, 2006,www.beefresearch.org.(3) Whee
31、ler, T. L., Shackelford, S. D., and Koohmaraie, M., “Theaccuracy and repeatability of untrained laboratory consumer panelistsin detecting differences in 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.,
32、 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., Brooks, J. C., Delmore, R. J., Griffin, D.B., et al., “ National beef tenderness survey2006: Assessment ofWarner-Bratzler shear and sensory panel
33、 ratings for beef from USretail and foodservice establishments,” Meat Sci., Vol. 77, 2007, pp.357364.(6) Research guidelines for cookery, sensory evaluation and instrumentaltenderness measurements of fresh meat, American Meat ScienceAssociation, 1995, www.meatscience.org.3The boldface numbers in par
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