Fatty acid composition of muscle tissue from closely or completely trimmed beef steaks and roasts
Academic Article
Overview
Identity
Additional Document Info
Other
View All
Overview
abstract
Fifteen beef carcasses (representing U.S. Choice and U.S. Select) were chosen to study the fatty acid composition of beef retail cuts. Fourteen cuts (in sets of three) were fabricated and assigned to one of three treatments: (1) 0.64 cm external fat remaining, raw; (2) 0.64 cm external fat remaining, cooked; and (3) 0.0 cm external fat remaining, cooked. All cuts were dissected and fatty acid composition was determined on the separable lean only. For raw samples, differences between grades were found least often for the brisket, bottom round, tenderloin, and eye of round and most often for cuts from the rib roast, arm pot roast, round tip and top round. For cooked Choice samples, 37 of the 112 combinations of fatty acids retail cuts differed significantly with cuts cooked without external fat (primarily from the rib, loin, and round) having lower amounts of individual fatty acids than those cooked with external fat. Only 7 out of 112 comparisons for Select cuts were significantly different between fat trim treatments. Fatty acid composition was most influenced by the presence or absence of external fat when single-muscled retail cuts were compared to multiple-muscled cuts. 1991.
