The Japanese Carcass Camera
This camera will be used to evaluate: Rib Eye Area, Rib Eye Shape, Marbling fineness, Marbling Coarseness and Intramuscular Fat. The Trim and fat color will also be evaluated.
Fatty Acid Profile
The Fatty Acid profile will reveal the content of the Monounsaturated Fatty Acid and Polyunsaturated Fatty Acid and the Omega 3 and 6. It further breaks down the fatty acids to show the saturated and Oleic Acid content. It also reveals the full content of Oleic Acids, which from a health standpoint can put your beef in the most beneficial category for health-conscious consumers.
The Standardized Warner-Bratzler Shear Force Test for Tenderness
Meat tenderness is one of the highest-ranking quality characteristics for red meats. Meat scientists rely on a variety of methods to assess eating quality. These include tasting panels, detailed attribute panel evaluation, and visual judgment. While consumer studies provide very useful data, they do not provide objective research and do not meet the experimental requirements to validate a study. The Warner-Bratzler shear force technique has allowed meat scientists to significantly expand the scope of research endeavors. It provides an enhanced degree of objectivity. The Warner-Bratzler Shear Force evaluation is the most common & widely used texture analysis method for Tenderness to date.
Our new addition to the Challenge is the measurement of Total Intramuscular Fat Content (IMF). The connection between IMF and the eating experience of beef are well proven and very positive. This measurement along with the fatty acid composition also allows us to estimate the total availability of Monounsaturated Fatty Acids (MUFAs), particularly Oleic acid, in the steak which have demonstrated health benefits for consumers.
Each steak will be tested by a trained, non-biased, panel of experts in a controlled testing facility for flavor and intensity of flavor.