YIELDS, CHEMICAL-COMPOSITION, AND VALUE OF BEEF SHANK TISSUES OBTAINED USING BAADER(TM) PROCESSING

This experiment was designed to determine yield of meat and sinew from beef shanks processed with a Baader(TM) desinewing machine and to det ermine whether this process added value to a beef carcass. Baader desi newing machines use belt pressure against a rotating, perforated steel drum to separate tissues. Boneless beef shanks had 9.8% fat and 14.1 mg/g of collagen. Using the Baader with a 5-mm drum, the first pass le an yield was 73.3% and had fat reduced to 7.1% and collagen to 10.5 mg /g. Second-pass lean yield through the 5-mm drum was 19.6% and had 16. 1% fat and 13.8 mg/g of collagen, leaving 6.7% separated sinew. Using a 3-mm drum reduced first-pass lean yield to 66.1% and reduced fat con tent to 5.8%. Second-pass lean yield, using 3- and 5-mm drums, was 26. 1% and had 18.6% fat and 27.8 mg/g of collagen with 6.8% sinew. Desine wed lean is worth more than whole shanks. Furthermore, 95% lean is wor th more than 90% lean, and the sinew also has a salvage value. Upgradi ng shanks with this desinewing device can increase the value of a beef carcass by $2.01 using a 5-mm drum or by $3.20 using both 3- and 5-mm drums.