ETHER-EXTRACTABLE FAT IN LONGISSIMUS MUSCLES FROM BEEF CARCASSES WITH THE SAME MARBLING SCORES BUT DIFFERENT YIELD GRADES Academic Article

abstract

• Etherextractable fat in beef longissimus musclescompletely trimmed of all subcutaneous fat, epimysium and peripheral musclesfrom 383 heifer and steer carcasses of A and B maturity was compared to determine whether the fat content of muscle was the same when marbling was held constant but yield grade of carcasses differed. Yield grade was a significant source of variation in intramuscular fat content of trimmed steaks within marbling scores (P < 0.001); as yield grade increased, total fat content of the ribeye muscle increased very slightly, even though marbling score was held constant. These data indicated that marbling score alone did not account for all of the variation in the fat content of totallytrimmed beef longissimus steaks. Copyright 1989, Wiley Blackwell. All rights reserved

authors

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

published proceedings

• JOURNAL OF FOOD SCIENCE

author list (cited authors)

• LUNT, D. K., SMITH, G. C., SAVELL, J. W., CROSS, H. R., & SMITH, S. B.

citation count

• 2

complete list of authors

• LUNT, DK||SMITH, GC||SAVELL, JW||CROSS, HR||SMITH, SB

publication date

• January 1989

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.1989.tb05994.x

start page

• 1364

end page

• &

volume

• 54

issue

• 5

URL

• http://dx.doi.org/10.1111/j.1365-2621.1989.tb05994.x