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Marbling, Fat Trim and Doneness Effects on Sensory Attributes, Cooking Loss and Composition of Cooked Beef Steaks
Author(s) -
AKINWUNMI I.,
THOMPSON L.D.,
RAMSEY C.B.
Publication year - 1993
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.1365-2621.1993.tb04247.x
Subject(s) - marbled meat , food science , chemistry , trim , intramuscular fat , composition (language) , zoology , biology , computer science , operating system , linguistics , philosophy
Marbling and fat trim level did not significantly affect sensory attributes of steaks. However, steaks became increasingly tougher and less juicy with increased internal end‐point temperature. Cooking losses were greater for steaks with regular trim than those with total trim and increased with degree of doneness. Except for potassium, fat trim levels did not affect mineral content in cooked muscle. Intramuscular fat levels had variable effects on retention of minerals during cooking. Muscle from steaks with slight marbling had higher cholesterol levels than from those with modest marbling, but neither fat trim level nor doneness affected cholesterol content.