Influences of quality grade, external fat level, and degree of doneness on beef steak fatty acids
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Fatty acid profiles of lean tissue of longissimus steaks from U.S. quality grades, Prime, Choice, and Select, were determined for two external fat treatments-0.64 and 0.0 cm of remaining external fat-and four degrees of doneness-raw, rare (55°C), medium (70°C), and well (80°C). Few significant differences were found when steaks were cooked with 0.64 cm external fat remaining compared to steaks cooked without external fat for percentage extractable fat, fat retention, individual fatty acid composition, and percentages of saturated, monounsaturated, or polyunsaturated fatty acids. As steaks were cooked to advanced degrees of doneness, percentage of extractable fat generally increased regardless of external fat treatment. As anticipated, steaks from the Prime quality grade carcasses generally had more fat than did steaks from the Choice quality grade carcasses, and steaks from the Choice carcasses usually had more fat than did steaks from the Select quality grade carcasses. The results indicated that external trim level and degree of doneness influenced the amount of fat in steaks, but did not alter the fatty acid composition of cooked steaks. © 1992.
author list (cited authors)
Harris, K. B., Harberson, T. J., Savell, J. W., Cross, H. R., & Smith, S. B.