Yields, chemical composition, and value of beef shank tissues obtained using Baader processing

Area of Science:

• Food Science
• Meat Science
• Agricultural Engineering

Background:

• Beef shanks are a valuable cut, but processing can be improved for better yield and value.
• Traditional methods of separating meat and sinew from beef shanks can be labor-intensive and inefficient.
• The Baader desinewing machine offers a potential solution for optimizing beef shank processing.

Purpose of the Study:

• To determine the yield of meat and sinew from beef shanks processed using a Baader desinewing machine.
• To evaluate the impact of different drum sizes (3-mm and 5-mm) on lean yield, fat content, and collagen levels.
• To assess the economic value added to a beef carcass through this desinewing process.

Main Methods:

• Boneless beef shanks were processed using a Baader desinewing machine with 5-mm and 3-mm perforated drums.
• Lean yield, fat percentage, and collagen content were analyzed after single and double passes.
• The separated sinew was also quantified and its potential value considered.

Main Results:

• Processing with a 5-mm drum yielded 73.3% lean meat with reduced fat (7.1%) and collagen (10.5 mg/g) in the first pass.
• A second pass with the 5-mm drum yielded an additional 19.6% lean meat with higher fat (16.1%) and collagen (13.8 mg/g), plus 6.7% sinew.
• Using a 3-mm drum resulted in a first-pass lean yield of 66.1% with 5.8% fat. A subsequent pass with 3-mm and 5-mm drums yielded 26.1% lean meat (18.6% fat, 27.8 mg/g collagen) and 6.8% sinew.

Conclusions:

• Desinewed lean beef is more valuable than whole shanks, with higher lean percentages commanding better prices.
• The separated sinew also possesses salvage value, contributing to overall economic benefit.
• Utilizing the Baader desinewing machine can increase beef carcass value by $2.01 (5-mm drum) to $3.20 (3-mm and 5-mm drums).