The Relationship of Fatness in Yearling Steers to Juiciness and Tenderness of Broiled and Braised Steaks2

To analyze the sensory characteristics of meat samples with a crude fat content between 23.8% and 48.6% taken from 34 Japanese Black steers, we grilled the meat and subjected it to analytical sensory evaluation. We also measured the amounts of moisture, protein, nucleic acid and glutamic acid. An increase in crude fat content increased the tenderness, juiciness, and fattiness in the meat quality evaluation. An increase in crude fat content reduced the crude protein and moisture contents; it also slightly reduced the nucleic acid and glutamic acid contents, although when the reductions in these umami components were assessed relative to the moisture content they changed little. Increasing the fat content up to a certain point greatly enhanced the umami intensity and beef flavor intensity in the meat quality evaluation and raised the overall evaluation score; the peak of the appropriate crude fat content for these purposes was about 36%.

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“…As evident in many reports, including those of Cover et al . (), Blumer (), Berry and Leddy (), Morgan et al . (), Shackelford et al .…”

Section: Resultsmentioning

confidence: 99%

Effect of fat content on sensory characteristics of marbled beef from Japanese Black steers

Iida

Saitou

Kawamura

et al. 2014

Animal Science Journal

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“…Recent work has indicated that fatness is neither a reliable indicator of (Cover et al, 1956(Cover et al, , 1958Cover and Hostetler, 1960) nor consistently associated with (Lowe and Kastelic, 1961 ;Tuma et al, 1962) tenderness or juiciness.…”

Section: Introductionmentioning

confidence: 99%

The Relationships of Total, Bound, and Free Water and Fat Content to Subjective Scores for Eating Quality in Two Beef Muscles

Ritchey

1965

Journal of Food Science

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Subjective scores for eating quality of two beef muscles, longissimus dorsi (LD) and biceps femoris (BF), cooked to two final internal temperatures were related to fat content and to the amount of bound and free water.Steaks from muscle were cooked to final internal temperatures of 68 and 85°C. As the temperature increased the meat was drier, harder, and more mealy, and contained less connective tissue, but the fragmentation of muscle fibers was not changed.Softness scores were associated with higher amounts of fat and decreased amounts of t&al water in both muscles cooked to 68'C. As. the amount of fat increased in raw and cooked beef, the amount of total water decreased.The amount of boutid water, expressed as a percentage of total water, remained relatively constant in raw and cooked steaks. Differences between the muscles and the effects of heat were discussed.

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“…The phenotypic correlations between tenderness and all of the carcass composition traits were essentially zero indicating th at it would be difficult to evaluate tenderness from traits that can be measured on carcasses in a packing plant. Cover et al (1956), Matthews and Bennett (1962), Magee (1965) and Suess et al (1966 all reported low phenotypic relationships between tenderness and several carcass traits.…”

mentioning

confidence: 96%

Genetic Parameters among Production, Carcass Composition and Carcass Quality Traits of Beef Cattle

Dinkel

Busch

1973

Journal of Animal Science

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The Relationship of Fatness in Yearling Steers to Juiciness and Tenderness of Broiled and Braised Steaks2

Cited by 26 publications

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Effect of fat content on sensory characteristics of marbled beef from Japanese Black steers

Effect of fat content on sensory characteristics of marbled beef from Japanese Black steers

The Relationships of Total, Bound, and Free Water and Fat Content to Subjective Scores for Eating Quality in Two Beef Muscles

Genetic Parameters among Production, Carcass Composition and Carcass Quality Traits of Beef Cattle

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