R V I W OF CURi? NT 1 4 N B C4RC4SS R E S E A R C H

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1 169 R V I W OF CURi? NT 1 4 N B C4RC4SS R E S E A R C H A. W e OLIVER OREGON S T A T E COLLEGE o.umcimm".ml. There a r e not as many projects i n lamb carcass research being worked on a s i n some other kinds of meat. The following is a preliminary report on the meat research on lamb: Utah Experiment S t a t ion: The Effect of of Lamb Chops Ethelwyn Nielson, Various Factors on Thiamine and Riboflavin Content and Stews. B. Wilcox, Katherine E. Morrell, and Alice M. Department of Home Economics Research. Four feeder and four g r a i n fed Rambouillet laabs were used i n the study. Thiamine and r i b o f l a v i n content of t h e l o i n and r i b chops were determined i n t h e f r e s h s t a t e and a f t e r 6, 12, 18 and 24 weeka storage of f r o zen chops. Raw and cooked stews were a l s o studied. The feeder lambs were 7 months old and weighed 65 t o 82 pounds a t slaughter while t h e g r a i n f e d lambs were 89 months old and weighed 95 t o 104 pounds. The chops were cut 3/4 inch t h i c k and wrapped individually f o r storage. Determinations f o r thiamine, r i b o f l a v i n, molsture, and crude f a t were made on t h e large muscle ( l o n g i s i n i s d o r s i ) Fn t h e raw and cooked chops. This muscle was replaced i n t h e chop a f t e r weighing and then t h e chop was pan b r o i l e d a t a temperature of looo t o 130 C. f o r seven minutes on each s i d e. The chop as well as t h e muscle wa8 then weighed and t h e muscle analyzed. The neck, shanks and b r e a s t of each lamb were boned, the excess f a t removed and t h e meat cut i n t o 1 inch cubes f o r stews. I n t h e cooked stews 500 gm. portions of etew were cooked with 40 m l. and w i t h ZSO m l. of t a p water f o r 15 min. i n a pressure saucepan a t 250' F. Result s The thiamine content of t h e raw chops f r o m t h e feeder lambo was 31 percent lower than t h a t of the g r a i n fed group, (0.141 and mg. per 100 gm., respectively) ( t a b l e 1). The r i b o f l a v i n values, however, were 9 percent higher f o r t h e chope from t h e feeder lambs (0.321 and rtg. per 100 gin., r e s p e c t i v e l y ). The 1038 i n vitamin content from freezing was n e g l i g i b l e. Thg thiamine values shared a s l i g h t increase with storage, while t h e r i b o f l a v i n values decreased s l i g h t l y. The r e t e n t i o n of thiamine a f t e r pan b r o i l i n g wa3 53 t o 80 percent when calculated on e i t h e r t h e t o t a l muscles cooked or on the dry d e f a t t e d basis. Similar but higher r e t e n t ion values were obtained f o r r i b o f l a v i n. Differences between t h e two groups of lambs varied only s l i g h t l y. The s i z e of t h e chop and t h e type of feeding appsar t o be two f a c t o r s a f f e c t i n g t h e t o t a l amount of t h i s vitamin preoent i n an ordinary serving of

2 170 lamb chops. The average weight of t h e raw chops from t h e feeder lambs was 100 gm. while t h a t of t h e grain f e d was 125 gm. with thiamine values of and mg. per chop, respectively, The proportion of bone and f a t i n t h e chop d i d not account f o r t h e difference i n the t o t a l thiamine values per chop of t h e two groups of lambe because approximately 1/3 of t h e weight of all t h e chops W Q ~lean and 2/3 bone and P s t,

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5 173 Bureau of Animal Industry, Meat Investigation 1. Methods of estimating the composition of mutton carcasse8. This was published recently as Technical B u l l e t i n 944, t h e t i t l e being, "Estimation of t h e composition of lamb carcasses and cuts." 2. Studies of t h e evaluation of lamb carcaee grades by objective methods. Certain carcase measurements and physical analyeis data were used. Idaho Experiment S t a t i o n This s t a t i o n i s working on t h e following p r o j e c t s. 1. Effect of frozen storage and subsequent cooking on t h e t h i a mine, riboflavin, and n i a c i n content of lamb and pork l o i n s. 2, Biological a v a i l a b i l i t y of thiamin i n lamb, poultry meat, dry peas, beans and potatoes. No report or data available on e i t h e r (1) o r ( 2 ). Sununary Utah r e p o r t s 31% lower thiamine content f o r chops from feeder lambs compared t o chops from f a t grainfed lambs. Riboflavin content wa8 9% higher f o r chops from feeder lambs than chops from grainfed lambs. The l o s s of these vitamins i n storage was negligible. PROFESSOR LOEFFELt Are t h e r e any questions o r comments? PROFESSOR WILFORD: I n t h e previous discussion I was glad t o g e t t h e f a c t that I noted myself t h a t it i s impossible t o g e t a carcas6 cut down t h e middle l i n e ; so I wondered if I could get our department t o use both s i d e s of t h e lamb, a l l your work on t h e investigation of lamb has been a t t h i s time on one a i d e. It makes t h e cost run high but I t h i n k it ' 8 worth t h e c o s t myself. I am glad t o see t h i s work on vitamin content of cooked meat. I r e c a l l some years ago a t one of t h e conferences we had here we had Dr. Wilder of t h e Mayo Foundation here and he took us very seriously t o t a s k for some of t h e claims we made about t h e vitamin content of meat. He said, while meat doe8 have q u i t e a high vitamin content, when you cook it you des t r o y most of t h a t ; and BOUB of t h e folks took issue with him on t h a t s t a t e ment. He had t h e idea t h a t when you cooked a piece of meat you cooked it a t a'bout t h e b o i l i n g point of water. He compared it t o a loaf of bread, which Miss Boller and some of t h e r e s t of the f o l k s here convinced himwas not t h e case. Some of t h e recent work show6 t h a t w e have quite a high percentage of t h e vitamins retained i n t h e cooked meat, and I t h i n k it i s going t o strengthen our p o s i t i o n very materially. Slalt the PROFESSOR BRAY: I ' d l i k e t o make a comment on t h e use of benzine hexachloride i n sheep. We have t r i e d it with hogs t h e same a s you and found s i m i l a r r e s u l t s, and used some i n t h e c o n t r o l of t i c k s i n lambs. It seems t o be very e f f e c t i v e. We s e t up 8ome l o t s and some of them were t r e a t e d t h r e e weeks before slaughter, some two weeks and some one week before slaughter;

6 174 and i n a l l those p a l a t a b i l i t y t e s t s we ran, t h e Judges f a i l e d t o g e t any off f l a v o r i n any of the t r e a t e d l o t s. PROFESSOR LOEFFEL: Of course one of t h e important things with that s o r t of an experiment i s not t o l e t t h e judges know what they a r e working on. With these pigs, we had a formal t a s t e p a l a t a b i l i t y t e s t, and then we took t h e carcasses of some pigs and c u t them up i n t o r o a s t s and chops and w e sent them home with d i f f e r e n t s t a f f membera. We said, "Here's a new breed of hogs e are interested i n t h a t Les Hansen has been developing a t t h e s t a t i o n. W checking t h e p a l a t a b i l i t y of t h e pork," So t h e y took t h i s pork home and w e askedthem t o make comments, m d not a eingle one of them found any off f l a vor. I n f a c t they a l l s a i d it was very excellent pork. PROFESSOR BRATZUR: I ' d l i k e t o r a i s e t h e question, did you k i l l any hogs t h a t had t h e f l a v o r? Could you produce it a r t i f i c i a l l y s o t h e peoe i t h e r Wisconsin o r Nebraska? p l e would know what it was PROFESSOR LOEFFEL: W e d i d not. PROFESSOR BRATZLE3: We t r e a t e d some hogs t h r e e times and t h e l a s t time treatment was a day before slaughter and we got it very d e f i n i t e l y i n t h e pork. PROFESSOR COMFORT: I ' d l i k e t o d i f f e r a l i t t l e. We probably haven't had as many experiments as Loeffel has, but we have c a r r i e d it on mainly f o r demonstration a t Missouri; and we found after t h i r t y days i n f r y i n g t e s t s, very much t h e same p l a t e t e s t s a s you'd use f o r aides on hogs and I took and included t h e skin. Now t h a t I think, i s a f a c t o r. I took a cornplete s l i c e and included t h e f a t, t h e ekin, f a t and lean, and S u e t small s l i v e r e d s l i c e s, and ran p l a t e t e s t s i n our food preservation laboratory. The young lady who wae doing most of our cooking was preparing some f r u i t samples I thpnk it was peaches she was working on t h a t day but we have a blower f a n i n that kitchen. I was over a t t h e opposite aide of t h e laboratory, and Mr. Anderson who had t r e a t e d t h e hogs was t h e r e t o o, and if you put your face over t h e fryiw you can very e a s i l y g e t t h a t pungent odor. We d i d n ' t comment on it very much but t h e young lady that was a t t h e other end of t h e laborntory oaid, "What a r e you cooking over there?" We said, 'Well, we're cooklng some pork." I s a i d, "Well, what does it smell l i k e? " She s a i d, "Well, the n e u e s t t h i n g I can describe" and I t h i n k i t ' e 8 p r e t t y good d e s c r i p t i o n " i t smells l i k e (Laughter) r o a s t i n g wienies next t o a stagnant pond." I t h i n k she got t h e odor t h e same as I did. t h i r t y days. We d i d n ' t f i n d it a f t e r 60 days. almond? PROFESSOR BULL: Now t h a t was a f t e r Has anyone described t h e f l a v o r t h a t odor as PROFESSOR LOEFFEL: Our f o l k s described it as mwty. PROFESSOR PIERCE: A question along t h a t l i n e. Say f o r instance your holding pens i n your meat laboratory a r e reasonably close t o your coolers o r your r e f r i g e r a t i o n space and you sprayed i n your holding pens with benzine hexachloride, would that odor remein i n t h a t holding pen and creep through and aftect your dressed carcasses i n t h e cooler?

7 175 I t h i n k t o t h i s point t h e discuasion has been on t h e l i v e animal before slaughter and I am wondering wtiether o r not it would a f f e c t t h e carcass hanging i n t h e cooler. PROFESSOR LOEFFEL: judgment on t h a t? Well, I ' m sure I don't know. Do you have any PROFESSOR BRAY : No. rel. PROFESSOR BRATZLER: I know you can pick it up i n t h e scaling bar PROFESSOR OLIVER: This i s n ' t exactly along the same l i n e. I r e member some years back, Swift a t Portland had a load of s t e e r s, and they were good s t e e r s and t h e f a t had an objectionable odor. It was objectionable, I should say it was an off odor; they couldn't just q u i t e f i g u r e it out. They kept t r a c i n g and they f i n a l l y traced it through t h e r a i l r o a d ; they found that t h e c a r had been parked on a t r a c k r i g h t next t o a creosoting p l a n t. That was t h e only thing that they could t r a c e back t o.. We have what we c a l l a wild onion. It wasn't w i l d onion f l a v o r, so t h a t was one p o s s i b i l i t y. Whether t h a t would have any bearing on t h i s question you have J u s t taken up, I don't know. PROFESSOR LOEFFEL: A number of our f o l k s a r e very much concerned about t h i s matter of indiscriminate spraying and use of various chemical compounds on crops and on l i v e stock. I know our entomologists a r e very s e r i ously concerned with it, and so I understand i s t h e Public Health Service, For example, such things as DIE! it doesn't t a k e very much of it on l i v e stock o r on buildings o r on crops t o make i t s appearance i n m i l k ; you only need a few p a r t e per m i l l i o n t o make the s t u f f a p r e t t y serious problem. So I t h i n k we a l l ought t o be a l i t t l e b i t on o u r guard about such things a s benzine hexachloride and probably chloridam and a number of these other products which a r e often being used very indiscriminately a t t h e present t i m e. We must g e t some more information on them. CHAIRMAN TOMHAVE: Thank you, B i l l. The freezing and dehydration of meats has become a very popular subj e c t i n recent years. With t h i s development, n a t u r a l l y new problems have a r i s e n t h a t deserve serious consideration. I am sure t h a t everyone w i l l be i n t e r e s t e d i n t h e latest r e s u l t s i n t h i s connection. Therefore it w i l l be a pleasure t o hear from Professor Bratzler of Michigan S t a t e College, who i s going t o present a paper on: "Review of Current Research i n Freezing, C u r ing, Canning and Dehydration of Meat.'' # # #

The aecond method reviewed by Professor Wilford was that which i s recommended by t h e National Livestock and Meat Board.

The aecond method reviewed by Professor Wilford was that which i s recommended by t h e National Livestock and Meat Board. 81 F I F T H AffNUAL RECIPROCAL MEATS h CONFERENCE - Uniform Slaughtering and Cutting Methods f o r Lamb: Last y e a r ' s conference r e p o r t by t h e Lamb Carcass Evaluation Committee pointed up t