J. Anim Sci.
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J. Anim Sci. 1970. 31:837-842.
© 1970 American Society of Animal Science
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Relationship of Intramuscular Fat and the Vascular System to Bovine Tenderness1, 2,

B. Gueuva Reddy, H. J. Tuma, D. L. Grant and R. C. Covington3

Kansas State University, Manhattan

Abstract

Amount of intramuscular fat is one of the most important criteria for appraising beef quality. Beef with more intramuscular fat is considered to be higher in quality than that with limited fat. The relationship of intramuscular fat to meat quality has been evaluated (Tuma et al., 1963; Romans, Tuma and Tucker, 1965; Pearson, 1966), and related to carcass grade (Briskey and Bray, 1964; Romans et al., 1965; Walter et al., 1965). Various objective methods for estimating intramuscular fat have been used (Schoonover and Stratton, 1957; Orme et al., 1958; Blumer and Fleming, 1959; Cook and Bray, 1961) with limited success. Intramuscular fat distribution patterns vary among animals and also throughout the longissimus muscle (Weir, 1953; Wang et al., 1954; Lawrie, 1961; Doty and Pierce, 1961; Blumer et al., 1962; Cook, Bray and Weckel, 1964; Moody and Cassens, 1968).

Adipose tissue per se once was considered to be inert connective tissue but in view of recent literature, it is a more complex structure, especially in relation to its origin and function.

Footnotes

1 Contribution No. 387, Department of Animal Science and Industry, Kansas Agricultural Experiment Station, Manhattan. Kansas 66502.

2 Based on a thesis submitted in partial fulfillment of requirements for M.S. degree, by the senior author, Kansas State University.

3 Present address: National Can Corp., Chicago, Illinois 60638.






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