EFFECTS OF FAT TRIM ON THE COMPOSITION OF BEEF RETAIL CUTS ? 3. COOKING YIELDS AND FAT RETENTION 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 separable lean was analyzed for chemical fat. Regression analyses were used to predict percentage cooking yields and fat retention of the separable lean. Generally, cooking yield was not influenced by USDA grade, but retail cuts cooked with 0.6 cm external fat usually had numerically higher predicted values for cooking yield than cuts trimmed to 0.0 cm before cooking. Braising of thin (< 2.5 cm thick), singlemuscle retail cuts decreased the predicted percentage of chemical fat retention of the separable lean. Trimming of retail cuts to 0.0 cm external fat before cooking decreased (compared to the 0.6 cm cuts) the predicted percentage of chemical fat retention of the separable lean as compared to cuts that were trimmed to 0.6 cm. Copyright 1992, Wiley Blackwell. All rights reserved

published proceedings

  • Journal of Muscle Foods

author list (cited authors)

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

citation count

  • 18

complete list of authors

  • JONES, OK||SAVELL, JW||CROSS, HR

publication date

  • January 1992

publisher