EFFECTS OF AMOUNT, DISTRIBUTION AND TEXTURE OF MARBLING ON COOKING PROPERTIES OF BEEF LONGISSIMUS Academic Article

abstract

• Beef steaks (192) from longissimus muscles, that differed widely in amount (degree), distribution and texture (size) of marbling were oven roasted at 121, 177 and 232C to four final internal temperatures (60, 70, 80 and 90C) to evaluate the effect of lipid composition on cooking properties. Interactions of oven temperature, internal temperature and carcass maturity, with marbling amount, distribution and texture were not significant. Cooking times were significantly affected by amount, distribution and texture of marbling, and were highest for steaks that were low in amount, uneven in distribution and coarse in texture of marbling. Degree of doneness did not differ significantly among the various groups for amount, distribution and texture of marbling. Copyright 1977, Wiley Blackwell. All rights reserved

authors

• Cross, H Russell

published proceedings

• Journal of Food Science

author list (cited authors)

• CROSS, H. R.

citation count

• 10

complete list of authors

• CROSS, HR

publication date

• January 1977

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.1977.tb01247.x

start page

• 182

end page

• 185

volume

• 42

issue

• 1

URL

• http://dx.doi.org/10.1111/j.1365-2621.1977.tb01247.x