RELATIONSHIP OF USDA MARBLING GROUPS TO PALATABILITY OF COOKED BEEF Academic Article uri icon

abstract

  • As marbling increased frompractically devoid tomoderately abundant, loin steaks were more palatable (P<0.05) about 2/3 of the time, round steaks were more palatable (P<0.05) about 1/8 of the time, and loin steaks were more likely to be assigned high (6.00) panel ratings and to have low (3.63 kg) shear values. However, increases in marbling fromslight tomoderately abundant (A maturity) and fromsmall tomoderately abundant (A+B maturity) had little or no efect on percentage incidence of loin or round steaks with panel ratings 2.99 or 4.00, or with shear values 6.35 kg or 4.99 kg. Differences in marbling explained about 33% (loin) and 7% (top round) of the variation in overall palatability ratings in A, B, C, and A+B maturity carcasses. Copyright 1985, Wiley Blackwell. All rights reserved

published proceedings

  • JOURNAL OF FOOD QUALITY

altmetric score

  • 3

author list (cited authors)

  • SMITH, G. C., CARPENTER, Z. L., CROSS, H. R., MURPHEY, C. E., ABRAHAM, H. C., SAVELL, J. W., ... PARRISH, F. C.

citation count

  • 90

complete list of authors

  • SMITH, GC||CARPENTER, ZL||CROSS, HR||MURPHEY, CE||ABRAHAM, HC||SAVELL, JW||DAVIS, GW||BERRY, BW||PARRISH, FC

publication date

  • January 1985

publisher