Influence of Marbling and Maturity on the Palatability of Beef Muscle. I. Chemical and Organoleptic Considerations

Breidenstein, B. B.; Cooper, Cecil; Cassens, R. G.; Evans, G.; Bray, R. W.

doi:10.2527/jas1968.2761532x

Cited by 65 publications

(24 citation statements)

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“…On the other hand, there have been other results regarding the relationship between intramuscular fat and sensory texture in beef. For example, Breidenstein et al . (1968) reported that there was no relationship between sensory ‘tenderness’ and beef marbling.…”

Section: Resultsmentioning

confidence: 99%

Increased intramuscular fat improves both ‘chewiness’ and ‘hardness’ as defined in ISO5492:1992 of beef Longissimus muscle of Holstein × Japanese Black F1 steers

Sasaki

Motoyama

Narita

2011

Animal Science Journal

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It is considered that high-fat beef is more 'tender' than low-fat beef in Japanese consumers. However, 'tenderness' which has been an important beef characteristic, has not been commonly defined. ISO5492:1992 provides internationally established items for sensory texture analysis with simple definitions, and the items classified under 'chewiness' and 'hardness' as defined in the international standard are characterized as useful texture descriptors for beef. The aim of this study was to investigate the effects of intramuscular fat on beef texture using the ISO5492 texture vocabulary. Longissimus muscles were harvested from Holstein × Japanese black F1 beef steers with different intramuscular fat levels and were subjected to sensory tests by a trained panel using ISO5492:1992 texture terms. Correspondence analysis indicated that the intramuscular fat level was related to both 'chewiness' and 'hardness' and the intensities of these characteristics decreased as intramuscular fat increased. These findings suggest that intramuscular fat improves both 'chewiness' and 'hardness' as defined in ISO5492:1992.

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Section: Resultsmentioning

confidence: 99%

Increased intramuscular fat improves both ‘chewiness’ and ‘hardness’ as defined in ISO5492:1992 of beef Longissimus muscle of Holstein × Japanese Black F1 steers

Sasaki

Motoyama

Narita

2011

Animal Science Journal

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“…Purchas (1989) defined the firmness as the ability of a piece of meat to retain its shape when on display. McBee and Wiles (1967) and Breidenstein et al (1968) reported that carcasses with higher degrees of marbling were significantly firmer than those with lower degrees of marbling. Furthermore, Judge et al (1989) described that firmness is influenced by the amount of fat present because carcass chilling makes fat much firmer than muscle.…”

Section: Resultsmentioning

confidence: 99%

Carcass characteristics of Hanwoo (Korean cattle) from different sex conditions, raising altitudes and slaughter seasons

et al. 2009

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“…It is often associated with improved tenderness, juiciness, and flavour (Simone et al 1958;Gilpin et al 1965;Field et al 1966;Moody 1976;Crouse & Smith 1978;Harrison et al 1978;Tatum et al 1980;Dolezal et al 1982;Dikeman 1990;May et al 1992) although some workers have found this relationship to be weak or even non-existent (Breidenstein et al 1968 (tenderness only); Bowling et al 1977Bowling et al , 1978Reagan et al 1981;Parrett et al 1985;Miller et al 1987 (juiciness and flavour only); Jones et al 1991 (tenderness and flavour only)). These relationships may depend on how well marbling score predicts intramuscular fatness.…”

Section: Marblingmentioning

confidence: 99%

Effects of forage‐ and grain‐based feeding systems on beef quality: A review

Muir

Deaker

Bown

1998

New Zealand Journal of Agricultural Research

148

116

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The literature pertaining to the effect of forage-and grain-based feeding systems on beef quality has been reviewed in light of considerable interest in New Zealand regarding the relative merits of grain-and grass-based beef finishing systems. In particular, fifteen experiments which compared forage-and grain-finished beef at the same carcass weight or degree of fatness, have been selected from the literature. When compared at similar carcass weights or the same degree of fatness, the type of feeding system had no effect per se on tenderness, juiciness, lean meat colour, marbling, or pH. In eight out of twelve experiments where flavour was assessed, panellists could not distinguish an effect of diet on flavour. Effects on fat colour were variable and, in six of the nine experiments where fat colour was measured, grain feeding failed to "improve" fat colour. It is concluded that there is little scientific justification for the claim that grain feeding is necessary to produce high quality beef. Beef of comparable quality can be obtained from cattle finished on forage-based diets (i.e., pasture) provided that acceptable carcass weights and degrees of finish can be achieved at a young age.

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Influence of Marbling and Maturity on the Palatability of Beef Muscle. I. Chemical and Organoleptic Considerations

Cited by 65 publications

References 0 publications

Increased intramuscular fat improves both ‘chewiness’ and ‘hardness’ as defined in ISO5492:1992 of beef Longissimus muscle of Holstein × Japanese Black F1 steers

Increased intramuscular fat improves both ‘chewiness’ and ‘hardness’ as defined in ISO5492:1992 of beef Longissimus muscle of Holstein × Japanese Black F1 steers

Carcass characteristics of Hanwoo (Korean cattle) from different sex conditions, raising altitudes and slaughter seasons

Effects of forage‐ and grain‐based feeding systems on beef quality: A review

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