EFFECTS OF FAT TRIM ON THE COMPOSITION OF BEEF RETAIL CUTS 2. FAT AND MOISTURE CONTENT OF THE SEPARABLE LEAN Academic Article uri icon

abstract

  • Thirty beef carcass sides varying in USDA quality and yield grade were fabricated into various steaks and roasts. The retail cuts were assigned serially to the following treatments: (A) raw, trimmed to 0.6 cm external fat; (B) trimmed to 0.6 cm external fat, cooked; (C) trimmed to 0.0 cm external fat, cooked. The 0.0 cm and 0.6 cm, cooked treatments were prepared by appropriate cookery methods, and the separable lean and separable fat were analyzed for chemical fat and moisture content. Regression analyses were used to predict values for the percentage chemical fat and moisture content at each treatment as influenced by marbling and USDA yield grade. Retail cuts that were braised had the lowest (P < 0.05) predicted moisture content of the separable lean, while roasted cuts had the highest (P< 0.05) predicted percentage moisture content of the lean. Trimming retail cuts to 0.0 cm external fat before cooking decreased the predicted percentage chemical fat of the lean as compared to retail cuts trimmed to 0.6 cm before cooking. Copyright 1992, Wiley Blackwell. All rights reserved

published proceedings

  • Journal of Muscle Foods

author list (cited authors)

  • JONES, D. K., SAVELL, J. W., & CROSS, H. R.

citation count

  • 10

complete list of authors

  • JONES, DK||SAVELL, JW||CROSS, HR

publication date

  • January 1992

publisher