Experimentation has shown that tender cuts of beef, such as roasts and steaks, containing higher percentages of suet are juicier than lean cuts, as judged by a taste panel (1,2,4). The conclusion, that beef with more fat is more juicy, T o d d also be in accord with many of the studies of press fluid and total water content (4, 5, 7, 12). However, Satorius and Child (9) haye indicated no relationship between fat content and the amount of press fluid. I n the recent work of Gaddis, Hankins, and Hiner ( 4 ) , it was found that both the scores for quality and for quantity of juice vere influenced by the amount of intra-muscular f a t and the fat content of the press fluid. These workers suggested that low intra-fat meat should yield more press fluid than that of high fat content if the meat were cooked with little moisture loss; if the meat were overcooked, the reverse would be true (4). Thus, a high fat content coupled with low temperature cookery for short periods yields more juicy meat.Little is knoxvn of the mechanism bj7 which suet adds t o the experience of juiciness. Whether the presence of intra-muscular fat induces a greater flow of salira or a different mouth feeling or whether it has been associated previously with tender meat from which juice is more easily pressed are psychological factors which may be involved in the experience of meat juiciness. One suggestion has been made that suet changes the relative amount of juiciness because of differences in the rate of heat transfer ( I l ) , and, therefore, differences in the degree of cooking. The fact that temperature and length of cooking affect the juiciness of beef roasts and steaks has long been established (8).Further work on the effect of suet on the juiciness of beef and on heat transfer is needed especially for less-tender cuts which require moist heat cookery. The interrelationships between the many factors which influence meat quality suggested the development of a small-sample method of braising and of determining cooking losses and relative juiciness wherein those factors could be investigated over a wide range of controlled conditions. Such a method has in the present study been applied in Experiment I t o blended fat and lean beef under 3 sets of conditions and iii Experiment
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