ASTM F2925-11(2018)

This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the
Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
Designation:F2925 −11 (Reapproved 2018)
Standard Specification for
Tenderness Marketing Claims Associated with Meat Cuts
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 2. Referenced Documents
1.1 This specification covers requirements for incorporating
2.1 ASTM Standards:
a tenderness marketing claim to finished labeling,
F2463 Terminology for Livestock, Meat, and Poultry Evalu-
advertisements, or promotions, or a combination thereof,
ation Systems
associated with beef cuts to distinguish product value in the
marketplace.
3. Terminology
1.2 The marketing claim requirements in this specification
3.1 For additional definitions related to livestock, meat, and
can be used by all parties interested in highlighting production
poultry, see Terminology F2463.
and marketing practices of tender beef muscles/cuts in finished
3.2 Definitions:
labeling, advertisements, or promotions, or a combination
3.2.1 beef, n—flesh of an adult domestic bovine (as a steer
thereof, to distinguish their products in the marketplace. A
or cow) used as food.
tenderness marketing claim standard for beef cuts facilitates
communication by enhancing the understanding of finished 3.2.2 Institutional Meat Purchase Specifications, IMPS,
product expectations among producers, processors, and con- n—set of purchase specifications maintained by the U.S.
sumers. Department of Agriculture that addresses meat handling,
refrigeration, and packaging; code referenced descriptions for
1.3 Beefcutsbeingconsideredforthistendernessmarketing
beef, lamb, veal, pork, goat, variety meats, sausages, and
claim will be certified through third party auditing activities.
cooked meat products; and quality assurance provisions rec-
Firms seeking these services must adhere to the standard
ommended for use by any quality control activity.
practicesassociatedwiththisspecificationasrecognizedbythe
certifying body. 3.2.3 longissimus, n—muscle that arises as the middle and
largest entity of the sacrospinal muscles that is attached by
1.4 The values stated in SI units are to be regarded as
some of its fibers to the lumbar vertebrae, inserted into all the
standard. No other units of measurement are included in this
thoracic vertebrae, and depresses the ribs and extends the
standard.
spinal column and bends it to one side.
1.5 This standard does not purport to address all of the
3.2.3.1 Discussion—Also called longissimus dorsi (LD).
safety concerns, if any, associated with its use. It is the
3.2.4 marketing claim, n—proclamation that identifies a
responsibility of the user of this standard to establish appro-
particular product feature or benefit to distinguish a product
priate safety, health, and environmental practices and deter-
from others in the marketplace.
mine the applicability of regulatory limitations prior to use.
1.6 This international standard was developed in accor-
3.2.5 shear force, n—maximum load required to shear a
dance with internationally recognized principles on standard-
specimen in such a manner that the resulting pieces are
ization established in the Decision on Principles for the
completely clear of each other.
Development of International Standards, Guides and Recom-
3.2.6 slice shear force, SSF, n—mechanical device/
mendations issued by the World Trade Organization Technical
methodology used to determine meat tenderness through shear
Barriers to Trade (TBT) Committee.
force measurements taken from cross-sectional samples of a
specimen (for example, steak).
This specification is under the jurisdiction of ASTM Committee F10 on
Livestock, Meat, and Poultry Evaluation Systems and is the direct responsibility of
Subcommittee F10.60 on Livestock, Meat and Poultry Marketing Claims. For referenced ASTM standards, visit the ASTM website, www.astm.org, or
Current edition approved June 1, 2018. Published August 2018. Originally contact ASTM Customer Service at service@astm.org. For Annual Book of ASTM
approved in 2011. Last previous edition approved in 2011 as F2925 – 11. DOI: Standards volume information, refer to the standard’s Document Summary page on
10.1520/F2925-11R18. the ASTM website.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
F2925−11 (2018)
3.2.7 tenderness,n—degreeofyieldingtexturepossessedby 4.1.2.2 Examples:
a specimen (for example, steak); ease of which a specimen (for (1) IMPS Item No. 191A—Beef loin, tenderloin, butt,
example, steak) is torn, cut, or sheared. defatted.
(2) IMPS Item No. 1185B—Beef loin, bottom sirloin butt,
3.2.8 Warner-Bratzler shear force, WBSF, n—mechanical
ball tip steak.
device/methodology used to determine meat tenderness
4.1.3 Inherently Tender—Only inherently tender meat prod-
through shear force measurements taken from core samples of
ucts shall qualify. Inherently tender meat is that which has not
a specimen (for example, steak).
been subjected to further processes not typically used during
4. Claim Considerations
the conversion of muscle to meat. Examples of these are
enhancement through marination (injection and tumbling),
4.1 Minimum Tenderness Threshold Value (MTTV)—A
mechanical tenderization (blade or needle), and chemical
MTTV for WBSF
...