Influence of Marbling and Carcass Grade on the Physical and Chemical Characteristics of Beef

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Abstract
Three hundred and thirty short loins representing eight degrees of marbling (practically devoid to moderately abundant) and two levels of maturity (A and B) were used in this study. Tenderness was measured by palatability panel and by shear force tests. Over-all tenderness (by palatability panel and shear force), juiciness and flavor increased with additional degrees of marbling in a linear fashion, although there were no significant differences with each successive increase in degree of marbling. Steaks from A maturity carcasses were less juicy (P<.01) and less flavorful (P<.10) than those from the older maturity group. Older carcasses and those with higher degrees of marbling were significantly firmer and possessed greater amounts of external fat (P<.01). Percent moisture decreased and percent ether extract increased with additional increments of marbling and maturity. Percent protein decreased with increasing degrees of marbling, but was not significantly affected by maturity. Highly significant differences in over-all tenderness (by palatability panel and shear force), juiciness and flavor were present among the carcass grades of Prime, Choice, Good and Standard, with the Prime grade being most desirable and the Standard grade being least desirable. Considerable variability was, however, indicated within grades. Higher grade carcasses generally were heavier, had greater external fat thickness values, had larger l. dorsi muscle areas and had lower percents of moisture and protein than lower grade carcasses. Percent ether extract (MFB) was a good indicator of visual marbling, and Warner-Bratzler shear force values were highly correlated with sensory tenderness scores. Darker-colored muscles were associated with higher pH values. Correlation coefficients for external fat thickness and firmness of muscle with over-all tenderness, juiciness and flavor were significant, but not very high. Copyright © 1967. American Society of Animal Science . Copyright 1967 by American Society of Animal Science