1、Designation:F292511Standard Specification forTenderness Marketing Claims Associated with Meat CutsDerived from Beef1This standard is issued under the fixed designation F2925;the number immediately following the designation indicates the year oforiginal adoption or,in the case of revision,the year of
2、 last revision.A number in parentheses indicates the year of last reapproval.Asuperscript epsilon()indicates an editorial change since the last revision or reapproval.1.Scope1.1 This specification covers requirements for incorporatingatendernessmarketingclaimtofinishedlabeling,advertisements,or prom
3、otions,or a combination thereof,associated with beef cuts to distinguish product value in themarketplace.1.2 The marketing claim requirements in this specificationcan be used by all parties interested in highlighting productionand marketing practices of tender beef muscles/cuts in finishedlabeling,a
4、dvertisements,or promotions,or a combinationthereof,to distinguish their products in the marketplace.Atenderness marketing claim standard for beef cuts facilitatescommunication by enhancing the understanding of finishedproduct expectations among producers,processors,and con-sumers.1.3 Beef cuts bein
5、g considered for this tenderness marketingclaim will be certified through third party auditing activities.Firms seeking these services must adhere to the standardpractices associated with this specification as recognized by thecertifying body.1.4 The values stated in SI units are to be regarded asst
6、andard.No other units of measurement are included in thisstandard.1.5 This standard does not purport to address all of thesafety concerns,if any,associated with its use.It is theresponsibility of the user of this standard to establish appro-priate safety and health practices and determine the applic
7、a-bility of regulatory limitations prior to use.2.Referenced Documents2.1 ASTM Standards:2F2463 Terminology for Livestock,Meat,and Poultry Evalu-ation Systems3.Terminology3.1 For additional definitions related to livestock,meat,andpoultry,see Terminology F2463.3.2 Definitions:3.2.1 beef,nflesh of an
8、 adult domestic bovine(as a steeror cow)used as food.3.2.2 Institutional Meat Purchase Specifications,IMPS,nset of purchase specifications maintained by the U.S.Department of Agriculture that addresses meat handling,refrigeration,and packaging;code referenced descriptions forbeef,lamb,veal,pork,goat
9、,variety meats,sausages,andcooked meat products;and quality assurance provisions rec-ommended for use by any quality control activity.3.2.3 longissimus,nmuscle that arises as the middle andlargest entity of the sacrospinal muscles that is attached bysome of its fibers to the lumbar vertebrae,inserte
10、d into all thethoracic vertebrae,and depresses the ribs and extends thespinal column and bends it to one side.3.2.3.1 DiscussionAlso called longissimus dorsi(LD).3.2.4 marketing claim,nproclamation that identifies aparticular product feature or benefit to distinguish a productfrom others in the mark
11、etplace.3.2.5 shear force,nmaximum load required to shear aspecimen in such a manner that the resulting pieces arecompletely clear of each other.3.2.6 slice shear force,SSF,nmechanical device/methodology used to determine meat tenderness through shearforce measurements taken from cross-sectional sam
12、ples of aspecimen(for example,steak).3.2.7 tenderness,ndegree of yielding texture possessed bya specimen(for example,steak);ease of which a specimen(forexample,steak)is torn,cut,or sheared.3.2.8 Warner-Bratzler shear force,WBSF,nmechanicaldevice/methodology used to determine meat tendernessthrough s
13、hear force measurements taken from core samples ofa specimen(for example,steak).4.Claim Considerations4.1 Minimum Tenderness Threshold Value(MTTV)AMTTV for WBSF and SSF of 4.4 and 20.0 kg(43.1 and 196.11This test method is under the jurisdiction of ASTM Committee F10 onLivestock,Meat,and Poultry Eva
14、luation Systems and is the direct responsibility ofSubcommittee F10.60 on Livestock,Meat and Poultry Marketing Claims.Current edition approved Sept.1,2011.Published October 2011.DOI:10.1520/F2925-11.2For referenced ASTM standards,visit the ASTM website,www.astm.org,orcontact ASTM Customer Service at
15、 serviceastm.org.For Annual Book of ASTMStandards volume information,refer to the standards Document Summary page onthe ASTM website.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United States1 N,SI units of specification for force,Newton),respectivel
16、y,is representative of instrumental and sensory research con-ducted with tender beef(1-3).3Moreover,a 0.5-kg(5.0-N)difference in WBSF(4.6 kg(46.0-N)for SSF)represents thedifference in WBSF force that the average consumer can detectwhen consuming meat at home(4).Additionally,surveysconducted with regard to tenderness indicate that this MTTVwill accommodate many cattle in our current national popula-tion(5).4.1.1 Relationship to LD:4.1.1.1 If the carcass LD is directly measured or predictedby a re
