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Relationships of Flavor and Juiciness of Beef to Fatness and Other Factors

Bureau of Animal Industry United States Department of Agriculture^*

Abstract

In 1925 a project was organized to study the factors that enter into quality of meat. The Bureaus of Animal Industry, Agricultural Economics, and Home Economics with the cooperation of certain State experiment stations, have obtained data on the palatability of meat from large numbers of animals of known history and these data are available for various types of study.

This paper is designed to report the extent of several relationships, as determined from a portion of the available data. The study is based on 728 heifer and steer cattle which included purebred Herefords and Aberdeen-Angus, grade Herefords, Aberdeen Angus, Shorthorns, and Brahmans, and scrubs. They ranged in weight from 250 to 1580 pounds and in age from 8 to 42 months. Feeding and other conditions of the experiments were varied. Chemical determination of fat in the edible portion of the right 9-10-11-rib cuts was made on these samples in the laboratories of the Bureau of Animal Industry at the Agricultural Research Center, Beltsville, Maryland.

^* Acknowledgment is made to the Bureau of Home Economics for its cooperation in this study, including the cooking of the roasts and its contributions to the palatability data. The interpretations and conclusions based on the data, however, are entirely those of the authors.