Fatty acid and proximate composition of raw and cooked retail cuts of beef trimmed to different external fat levels. Academic Article

abstract

• Beef steaks and roasts from US Choice, US Select and US Standard quality grades were used to determine the effect of 064 cm external fat trim and zero (no external fat) trim on the proximate and fatty acid composition of cooked cuts of beef. Total fat percentage of the cooked lean was affected by external fat trim, quality grade, cooking and degree of doneness. Fat retention percentages were higher in tenderloin and clod samples when cooked with external fat attached than when cooked with no external fat. No consistent effect of fat trim level or degree of doneness on the percentage of specific fatty acids was observed.

authors

• Cross, H Russell
• Savell, Jeffrey
• Smith, Stephen

published proceedings

• Meat Sci

author list (cited authors)

• Smith, D. R., Savell, J. W., Smith, S. B., & Cross, H. R.

citation count

• 23

complete list of authors

• Smith, DR||Savell, JW||Smith, SB||Cross, HR

publication date

• January 1989

publisher

• Elsevier  Publisher

published in

• MEAT SCIENCE  Journal

keywords

• Nutrition

PubMed Central ID

• 22055025

Digital Object Identifier (DOI)

• 10.1016/0309-1740(89)90014-4

start page

• 295

end page

• 311

volume

• 26

issue

• 4

URL

• http://dx.doi.org/10.1016/0309-1740(89)90014-4