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The Red Meat Industry: Product And Consumerism

National Live Stock and Meat Board, Chicago, IL 60611¹ and Texas Agricultural Extension Service, Texas A&M University System, College Station 77843²

Abstract

The red meat industry has undergone significant change during recent decades. Mechanization has resulted in high-efficiency, high-volume cattle slaughter-dressing facilities. Livestock composition has changed in response to various pressures, reflected in changed grading standards. Temperature conditioning and electrical stimulation have been applied to reduce muscle cold shortening. Mechanical tenderization has been improved. Plant-source proteolytic enzymes applied to cuts and introduced to the circulatory systems have improved tenderness. Vacuum packaging has changed the distribution of fresh beef and lamb. Distribution of frozen meat cuts has been shown to be technologically feasible. Least-cost sausage formulation using computer programs has been proven practical. Phosphates improving cooking yields have made possible such accepted products as the water-added ham. Ascorbates and erythorbates have facilitated rapid curing and color stability. Tumblers and massagers allow the reassembly of dissected muscles into single-entity products minus components to which consumers object. Mechanical separation of meat from bone has salvaged much meat formerly lost to human use. The established safety of nitrites and nitrates in meat curing has been questioned. Widespread concern about saturated fats and cholesterol has been expressed. Caloric contribution of dietary fats has become a health issue. Future trends will include consumer marketplace expression of a preference for reduced fat, which will be reflected in further grade standard changes. The subjective component of grading will be reduced with electronic and other technology. Post-slaughter technology will further modify natural characteristics in response to consumer preference. Additives to improve safety and sensory characteristics of meat products will continue to be challenged by consumers, whether the technologies are new or traditional.

Key Words: Grades • Cold-Shortening • Electrical Stimulation • Aging • Tenderizing • Boxed • Boxed-Beef