J. Anim Sci.
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J. Anim Sci. 1970. 31:1074-1077.
© 1970 American Society of Animal Science
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Influence of Marbling Texture on Beef Rib Palatability1

W. G. Moody, J. A. Jacobs2 and James D. Kemp

University of Kentucky, Lexington

Abstract

Two groups of 17 ribs each representing fine and coarse textured marbling were compared physically, chemically and organoleptically. The fine-textured group was significantly (P<.05) more tender by the Warner-Bratzler shear method and lighter in color (P<.01) than the coarse-textured group. No significant differences were observed in flavor, juiciness, overall satisfaction or sensory tenderness. Separable fat, lean and bone were similar between groups. Also, no difference was noted in percent moisture or ether extractable material between groups.

Footnotes

1 Contribution from Kentucky Agricultural Experiment Station Journal Series No. 70-5-15. Approved by the Director.

2 Present address: Department of Animal Science, University of Wyoming, Laramie.






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Copyright © 1970 by the American Society of Animal Science.