1985•Journal of Food QualityRequires access
RELATIONSHIP OF USDA MARBLING GROUPS TO PALATABILITY OF COOKED BEEF
Gary C. Smith, Z. L. CARPENTER, H. R. Cross, C. E. Murphey, H. C. Abraham, J.W. Savell, G. W. Davis, B. W. BERRY, F. C. Parrish
Open publisher page 147 citations
Abstract
Abstract As marbling increased from“practically devoid” to“moderately abundant”, loin steaks were more palatable (P<0.05) about 2/3 of the time, round steaks were more palatable (P<0.05) about 1/8 of the time, and loin steaks were more likely to be assigned high (≥6.00) panel ratings and to have low (≤3.63 kg) shear values. However, increases in marbling from“slight” to“moderately abundant” (A maturity) and from“small” to“moderately abundant” (A+B maturity) had little or no efect on percentage incidence of loin or round steaks with panel ratings ≤2.99 or ≥4.00, or with shear values ≥6.35 kg or ≤4.99 kg. Differences in marbling explained about 33% (loin) and 7% (top round) of the variation in overall palatability ratings in A, B, C, and A+B maturity carcasses.