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Influence of Marbling and Maturity on the Palatability of Beef Muscle. II. Histological Considerations^{1, 2, 3,}

University of Wisconsin, Madison

Abstract

Sarcomere length of the ^{I. dorsi} was significantly shorter in E maturity than A and B and this difference was associated with palatability characteristics. Two methods were used to determine fiber diameter, but the results were not well correlated. Some of the fiber diameter measurements were associated with sarcomere length and tenderness. Muscle bundle size increased markedly with maturity and could be estimated visually with some accuracy. Histologically estimated fat followed the general pattern of extractable fat. Kinkiness was significantly greater in E maturity than A and B.

The results support the hypothesis that the muscle fiber of E maturity carcasses behave differently from A and B maturity and ultimately possess measurably different characteristics.

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 & 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. 482.

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

⁵ Oscar Mayer & Co., Madison, Wisconsin.