ASTM F2925-11

Standard Specification for Tenderness Marketing Claims Associated with Meat Cuts Derived from Beef

ABSTRACT
This specification covers requirements for incorporating a tenderness marketing claim to finished labelling, advertisements, or promotions, or a combination thereof, associated with beef cuts to distinguish product value in the marketplace. The claim requirements are the certified tender and certified very tender. This specification also notes that the beef cuts that are being considered for the tenderness marketing claim will be certified through third party auditing activities.
SCOPE
1.1 This specification covers requirements for incorporating a tenderness marketing claim to finished labeling, advertisements, or promotions, or a combination thereof, associated with beef cuts to distinguish product value in the marketplace.
1.2 The marketing claim requirements in this specification can be used by all parties interested in highlighting production and marketing practices of tender beef muscles/cuts in finished labeling, advertisements, or promotions, or a combination thereof, to distinguish their products in the marketplace. A tenderness marketing claim standard for beef cuts facilitates communication by enhancing the understanding of finished product expectations among producers, processors, and consumers.
1.3 Beef cuts being considered for this tenderness marketing claim will be certified through third party auditing activities. Firms seeking these services must adhere to the standard practices associated with this specification as recognized by the certifying body.
1.4 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.
1.5 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.

General Information

• Status: Historical
• Publication Date: 31-Aug-2011
• ICS: 67.120.10 - Meat and meat products
• Technical Committee: F10 - Livestock, Meat, and Poultry Evaluation Systems
• Drafting Committee: F10.60 - Livestock, Meat and Poultry Marketing Claims

Relations

• Replaced By: ASTM F2925-11(2018) - Standard Specification for Tenderness Marketing Claims Associated with Meat Cuts Derived from Beef
• Effective Date: 01-Jun-2018
• Referred By: ASTM F2463-15(2021) - Standard Terminology for Livestock, Meat, and Poultry Evaluation Systems
• Effective Date: 01-Sep-2011

Standards Content (Sample)

NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
Contact ASTM International (www.astm.org) for the latest information
Designation:F2925 −11
Standard Specification for
Tenderness Marketing Claims Associated with Meat Cuts
1
Derived from Beef
This standard is issued under the fixed designation F2925; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope 3. Terminology
1.1 This specification covers requirements for incorporating 3.1 For additional definitions related to livestock, meat, and
a tenderness marketing claim to finished labeling, poultry, see Terminology F2463.
advertisements, or promotions, or a combination thereof,
3.2 Definitions:
associated with beef cuts to distinguish product value in the
3.2.1 beef, n—flesh of an adult domestic bovine (as a steer
marketplace.
or cow) used as food.
1.2 The marketing claim requirements in this specification
3.2.2 Institutional Meat Purchase Specifications, IMPS,
can be used by all parties interested in highlighting production
n—set of purchase specifications maintained by the U.S.
and marketing practices of tender beef muscles/cuts in finished
Department of Agriculture that addresses meat handling,
labeling, advertisements, or promotions, or a combination
refrigeration, and packaging; code referenced descriptions for
thereof, to distinguish their products in the marketplace. A
beef, lamb, veal, pork, goat, variety meats, sausages, and
tenderness marketing claim standard for beef cuts facilitates
cooked meat products; and quality assurance provisions rec-
communication by enhancing the understanding of finished
ommended for use by any quality control activity.
product expectations among producers, processors, and con-
3.2.3 longissimus, n—muscle that arises as the middle and
sumers.
largest entity of the sacrospinal muscles that is attached by
1.3 Beefcutsbeingconsideredforthistendernessmarketing
some of its fibers to the lumbar vertebrae, inserted into all the
claim will be certified through third party auditing activities.
thoracic vertebrae, and depresses the ribs and extends the
Firms seeking these services must adhere to the standard
spinal column and bends it to one side.
practicesassociatedwiththisspecificationasrecognizedbythe
3.2.3.1 Discussion—Also called longissimus dorsi (LD).
certifying body.
3.2.4 marketing claim, n—proclamation that identifies a
1.4 The values stated in SI units are to be regarded as
particular product feature or benefit to distinguish a product
standard. No other units of measurement are included in this
from others in the marketplace.
standard.
3.2.5 shear force, n—maximum load required to shear a
1.5 This standard does not purport to address all of the
specimen in such a manner that the resulting pieces are
safety concerns, if any, associated with its use. It is the
completely clear of each other.
responsibility of the user of this standard to establish appro-
3.2.6 slice shear force, SSF, n—mechanical device/
priate safety and health practices and determine the applica-
methodology used to determine meat tenderness through shear
bility of regulatory limitations prior to use.
force measurements taken from cross-sectional samples of a
specimen (for example, steak).
2. Referenced Documents
2
3.2.7 tenderness, n—degreeofyieldingtexturepossessedby
2.1 ASTM Standards:
a specimen (for example, steak); ease of which a specimen (for
F2463 Terminology for Livestock, Meat, and Poultry Evalu-
example, steak) is torn, cut, or sheared.
ation Systems
3.2.8 Warner-Bratzler shear force, WBSF, n—mechanical
1
device/methodology used to determine meat tenderness
This test method is under the jurisdiction of ASTM Committee F10 on
Livestock, Meat, and Poultry Evaluation Systems and is the direct responsibility of
through shear force measurements taken from core samples of
Subcommittee F10.60 on Livestock, Meat and Poultry Marketing Claims.
a specimen (for example, steak).
Current edition approved Sept. 1, 2011. Published October 2011. DOI: 10.1520/
F2925-11.
2
For referenced ASTM standards, visit the ASTM website, www.astm.org, or 4. Claim Considerations
contact ASTM Customer Service at [e-mail]. For Annual Book of ASTM
4.1 Minimum Tenderness Threshold Value (MTTV)—A
Standards volume information, refer to the standard’s Document Summary page on
the ASTM website. MTTV for WBSF and SSF of 4.4 and 20.0 kg (43.1 and 196.1
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F2925−11
[N], SI units of specification for force, Newton), respectively, 4.1.3 Inherently Tender—Only inherently tender meat prod-
is representative of instrumental and sen
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