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Percentage Ether Extractable Fat and Moisture Content of Beef Longissimus Muscle as Related to USDA Marbling Score
Author(s) -
SAVELL J. W.,
CROSS H. R.,
SMITH G. C.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb13946.x
Subject(s) - marbled meat , longissimus , zoology , longissimus muscle , subcutaneous fat , longissimus dorsi , intramuscular fat , moisture , chemistry , food science , biology , adipose tissue , biochemistry , organic chemistry
Percentage fat and moisture values for beef longissimus steaks (trimmed completely of all subcutaneous fat, epimysium, and peripheral muscles) from 518 steer and heifer carcasses of A and B maturity over a wide range in marbling were as follows: Moderately Abundant = 10.42 and 68.14, Slightly Abundant = 8.56 and 69.56, Moderate = 7.34 and 70.35, Modest = 5.97 and 71.35, Small = 4.99 and 72.36, Slight = 3.43 and 73.61, Traces = 2.48 and 74.29, and Practically Devoid = 1.77 and 75.37.