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Influence of Marbling and Maturity on the Palatability of Beef Muscle. I. Chemical and Organoleptic Considerations^{1, 2, 3,}

University of Wisconsin, Madison

Abstract

Sixty heifer and cow carcasses were selected on the basis of maturity (A, B, E) and marbling (slight, modest, slightly abundant and abundant) 1-day post-mortem. On the seventh day post-mortem, samples were removed from the I. dorsi and semimembranosus. Unfrozen steaks were broiled to 66° C. internal temperature and evaluated by an 18-member experienced panel. Chemical and physical investigations were conducted on areas of the I. dorsi and semimembranosus muscles adjacent to the steaks evaluated by the panel.

Subjective estimates of muscle texture, firmness and color were found to be associated with palatability. Expressible juice measurement (filter paper press techniques) involved some problems and was not found to be of high value in assessing beef muscle quality.

Ether extract increased progressively with increasing marbling score but was not affected by maturity.

Muscle pH was not influenced by maturity or marbling.

Maturity score E was less desirable in palatability than either A or B maturities.

Marbling level did not statistically affect either shear force or panel tenderness, but the abundant marbling level had the lowest shear force values and highest panel tenderness scores of all marbling groups.

Juiciness and flavor were significantly influenced by marbling but not by maturity. The l. dorsi and semimembranosus muscles did not give corresponding results in a number of cases.

¹ Supported in part by a contract (12-14-100-7793(51)) from the U.S.D.A., Market Quality Research Division.

² Appreciation is expressed to Oscar Mayer and Co. for their cooperation and assistance.

³ Published with the approval of the Director of the Wisconsin Agricultural Experiment Station, Dept. of Meat and Animal Science Manuscript No. 481.

⁴ Present address: Stop-N-Shop, Boston, Mass.

⁵ Oscar Mayer and Co., Madison, Wisconsin.