Effect of Degree of Marbling and Internal Temperature of Doneness on Beef Rib Steaks

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Abstract
Twenty-four wholesale beef ribs, eight of each degree of marbling, were subjectively selected from typical A-maturity beef carcasses 1-day postmortem for slight, modest and moderately abundant marbling in the cross section of the longissimus muscle between the 12th and 13th intercostal vertebrae. At 7 days postmortem (2 C) steaks were removed for chemical analyses, sensory evaluation and Warner-Bratzler (W-B) shear. Steaks were wrapped and frozen for subsequent chemical analyses, and steaks were freezer wrapped, randomly assigned an internal temperature of doneness at 60, 70 and 80 C, frozen and stored at −29 C for subsequent cooking, organoleptic evaluation and W-B shear. Chemical analyses showed that percentage moisture decreased and fat increased as internal temperature increased. A 10-member sensory panel evaluated samples for tenderness, flavor, juiciness and overall acceptability and found that these degrees of marbling had no significant effect on palatability attributes or W-B shear values. Internal temperature, however, was a very important effector of palatability attributes in that flavor, tenderness, juiciness and overall acceptability decreased linearly as temperature of doneness increased. Furthermore, no significant interaction was found between degree of marbling and internal temperature. Consequently, internal temperature was a much more important modifier of tenderness than was degree of marbling. Copyright © 1973. American Society of Animal Science . Copyright 1973 by American Society of Animal Science.

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