Nature and Variability of Marbling Deposits in Longissimus Dorsi Muscle of Beef Carcasses

Blumer, T. N.; Craig, H. B.; Pierce, Ellis A.; Smart, W. W. G.; Wise, M. B.

doi:10.2527/jas1962.214935x

Cited by 42 publications

(20 citation statements)

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“…Results of exp. 2 were consistent with previous reports that intramuscular fat is greater in the extremities of the LTL than opposite the 12th rib (Lawrie 1961;Blumer et al 1962;Cook et al 1964;Henrickson and Mjoseth 1964).…”

Section: Grading Sitesupporting

confidence: 82%

Meat quality of heifers fattened to heavy weights to enhance marbling

Dubeski¹,

Aalhus²,

Jones³

et al. 1997

Can. J. Anim. Sci.

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Meat quality of heifers fed to heavy weights to enhance marbling. Can. J. Anim. Sci. 77: 635-643. Marbling is the primary factor affecting quality grades of youthful grain-fed cattle in the Canadian, American and Japanese grading systems. Cattle were fed for an extended period of time and to extreme slaughter weights to enhance marbling. The effects of slaughter weight, breed, nutrition, and grading site (12/13th ribCanadian or 6/7th rib-Japanese) on meat quality were evaluated using 221 weaned heifer calves (exp. 1) and 216 yearling heifers (exp. 2) raised on high (HP) or moderate-high (MHP) planes of nutrition. Mean intramuscular fat concentration in longissimus muscle was 6.93, 8.94, and 9.86% at mean slaughter weights of 500, 590, and 680 kg, respectively (exp 1) and 6.84% and 9.02% at 590 and 680 kg (exp. 2). HP carcasses had more intramuscular fat and lower shear values and drip losses than MHP carcasses (P ≤ 0.05). Angus carcasses had more intramuscular fat and lower shear values than the other breeds studied. Holsteins on the HP diet produced tender meat with a high amount of intramuscular fat whereas Holsteins on the MHP diet produced tougher meat with less intramuscular fat (P < 0.05). The 6/7th rib site had lower marbling scores, lighter meat, higher drip losses and lower shear values (P ≤ 0.001) than the 12/13th rib site. Intramuscular fat accounted for only 3 to 7% of the variation in shear force. Breed, nutrition, and slaughter weight had little effect on most measurements of meat quality except intramuscular fat and shear force. L'intensité du persillé est le principal facteur déterminant la qualité des jeunes bovins engraissés au grain dans les systèmes de classement canadien, étatsuniens et japonais. Des bovins ont subi une période d'engraissement prolongée jusqu'à des poids d'abattage extrêmes pour favoriser la formation du persillé. Nous avons évalué les effets du poids à l'abattage, de la race, du niveau nutritionnel et du site de classement (entre la 12 e et la 13 e côtes, système canadien, ou entre la 6 e et la 7 e dans le système japonais). Les essais portaient sur 221 génisses frais sevrées (exp. 1) et sur 216 génisses d'un an (exp. 2) exposées à un régime nutritionnel riche (R) ou à un régime nutritionnel en deux phases, modéré jusqu'à 500 kg ou 550 kg p.v., puis riche jusqu'à l'abattage MR. La teneur moyenne en gras intramusculaire du muscle longissimus constituait, respectivement, 6,93, 8,94 et 9,86 % du poids moyen à l'abattage de 500, 590 et de 680 kg (exp. 1) et 6,94 et 9,02 % aux poids de 590 et de 680 kg (exp. 2). Les carcasses obtenues au niveau nutritionnel R contenaient plus de gras intramusculaire et des valeurs de sisaillement et des pertes d'égouttage plus faibles que les carcasses MR (P < 0,05). Les carcasses Angus avaient plus de gras intramusculaire et des valeurs de cisaillement plus basses que les autres races étudiées. Les Holstein exposées au régime R produisaient de la viande tendre, plus riche en gras intramusculaire, alors qu'au régime MR leur viande était plus cor...

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Section: Grading Sitesupporting

confidence: 82%

Meat quality of heifers fattened to heavy weights to enhance marbling

Dubeski¹,

Aalhus²,

Jones³

et al. 1997

Can. J. Anim. Sci.

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show abstract

“…These findings support Blumer et al (1962), who suggested that a definite marbling pattern exists in bovine musculature, and Johnson et al (1973), who showed that the partition of intramuscular fat among muscle groups varied little over a wide fatness range.…”

Section: Discussionsupporting

confidence: 84%

“…Such approaches should be used carefully since Doty and Pierce (1961), Lawrie (1961), Blumer et al (1962), Cook et al (1964), Moody and Cassens (1968) and Link et al (1970) demonstrated marked variability in the distribution of intramuscular fat between and within individual muscles of cattle. Blumer et al (1962) and Moody and Cassens (1968) found that even very slight differences in anatomical location along M. longissimus thoracis et lumborum in cattle were associated with marked differences in intramuscular fat content. Blumer et al (1962) showed that, although fat was deposited within M. longissimus in a definite pattern associated with the vascular system, its distribution was irregular.…”

Section: Introductionmentioning

confidence: 97%

Relationships between intramuscular fat and dissected fat in the beef carcass

Johnson¹

1975

Aust. J. Agric. Res.

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~uantitativerelationships between total dissected fat and weight of intramuscular fat in nine 'standard muscle groups' and total side muscle were investigated in 18 steer carcasses varying in fatness from 9.1 to 38.9 % of chilled side weight.A simple correlation matrix showed that both weight and percentage of total dissected fat were more highly correlated with the proportion by weight of intramuscular fat in total side muscle than in any of the 'standard muscle groups'.Predictions of total dissected fat weight from regressions of the intramuscular fat percentages of 'standard muscle groups' and total side muscle were not as accurate as a relatively simple equation employing fat thickness at the 10th rib together with chilled carcass weight. For all six muscle groups used in regression equations, the percentage of total dissected fat in the carcass was more accurately predicted than total dissected fat weight.Standard muscle group 7 was the most accurate of the muscle groups in predicting total dissected fat weight, and it contained the fewest muscles (five), but they were large, expansive muscles which required extensive trimming. Standard muscle groups 3 and 7 were equally accurate in predicting total dissected fat percentage, but the former was associated with even greater dissection and trimming problems than standard muscle group 7.It is concluded that the use of intramuscular fat weight of muscle groups to improve predictions of carcass fatness is neither practicable nor successful.

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“…Bu Ara~tırmada, elde edilen bulgular, diğer ara~tırmaeıların (8, 9, 25, 49) elde ettikleri bulgular ile uyum sağla-maktadır. Yerlikara ve Doğu Anadolu Kırmızısı Sığır Irkıarına ait 2-5 yag rubu kastre sığır karkasları bazı nitelikler yönünden, örneğin, karkas ağırlıkları, fire (dinlenme kaybı), kabuk yağı kalınlığı, belgözü kas alanı, pclvis-böbrek yağ birikimi, et, kemik, eti kemik oranı, mermerle~me derecesi ve bazı bölgelerin kaba kimyasal bilqimlerine ili~kin bulgular incelendiğinde elde edilen neticeler, diğer ara~tırmacıların bulguları ile uyum halindedir (4,7,13,16,17,20,21,26,27,29,32 -…”

Section: Tartışma Ve Sonuçunclassified

KASTRE EDİLMiŞ YERLİKARA VE DOGU ANADOLU KIRMIZISI SIGIR KARKASLARINIX DERECELENDİRİLMESi VE KABA KİMYASAL BİLEŞİ;VfLERiNİN SAPTANMASI ÜZERİl\"DE ARAŞTIRMALAR

Yücel¹

1983

Ankara Üniversitesi Veteriner Fakültesi Dergisi

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Nature and Variability of Marbling Deposits in Longissimus Dorsi Muscle of Beef Carcasses

Cited by 42 publications

References 0 publications

Meat quality of heifers fattened to heavy weights to enhance marbling

Meat quality of heifers fattened to heavy weights to enhance marbling

Relationships between intramuscular fat and dissected fat in the beef carcass

KASTRE EDİLMiŞ YERLİKARA VE DOGU ANADOLU KIRMIZISI SIGIR KARKASLARINIX DERECELENDİRİLMESi VE KABA KİMYASAL BİLEŞİ;VfLERiNİN SAPTANMASI ÜZERİl\"DE ARAŞTIRMALAR

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