The assistance of personnel from the Meat Science Laboratory at Texas A&M Univ. is appreciated. The assistance of Marilyn S. Stan-field in the cooking portion of the study and E. James Koch in the analyses of the data is also appreciated.
EFFECTS OF AMOUNT, DISTRIBUTION AND TEXTURE OF MARBLING ON COOKING PROPERTIES OF BEEF LONGISSIMUS
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 42, Issue 1, pages 182–185, January 1977
How to Cite
CROSS, H. R. (1977), EFFECTS OF AMOUNT, DISTRIBUTION AND TEXTURE OF MARBLING ON COOKING PROPERTIES OF BEEF LONGISSIMUS. Journal of Food Science, 42: 182–185. doi: 10.1111/j.1365-2621.1977.tb01247.x
Mention of trade names is for identification purposes only and does not imply endorsement by the U.S. Government.
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 5/10/76; revised 8/6/76: accepted 8/10/76.
Beef steaks (192) from longissimus muscles, that differed widely in amount (degree), distribution and texture (size) of marbling were oven roasted at 121, 177 and 232°C to four final internal temperatures (60, 70, 80 and 90°C) to evaluate the effect of lipid composition on cooking properties. Interactions of oven temperature, internal temperature and carcass maturity, with marbling amount, distribution and texture were not significant. Cooking times were significantly affected by amount, distribution and texture of marbling, and were highest for steaks that were low in amount, uneven in distribution and coarse in texture of marbling. Degree of doneness did not differ significantly among the various groups for amount, distribution and texture of marbling.