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Effect of Probing and Alcohol Injection of Muscle on Subsequent Intramuscular Fat Deposition^{1, 2,}

University of Arizona, Tucson 85721

Abstract

The improvement of the desirability of beef warrants the investigation of a means of increasing the rate of deposition of intramuscular fat and decreasing waste fat. Since palatability is somewhat dependent upon marbling, it would be of great economic importance to develop techniques which would increase the rate of intramuscular fat deposition.

Unfortunately, the mechanisms by which marbling is deposited have not been determined. If techniques could be developed for the stimulation of deposition of intramuscular fat, these basic mechanisms could be critically studied and possibly elucidated.

In this study, experiments were designed to determine whether probing or alcohol injection of the longissimus muscle would result in increased deposition of intramuscular fat and to determine if the lipid deposited was of a desirable type.

Three separate experiments were designed to evaluate the effects of probing of the longissimus on the deposition of intramuscular fat. In addition to a control group in each experiment, the untreated longissimus muscle of each animal was used as a control.

¹ Arizona Agricultural Experiment Station Technical Paper 1641.

² This research was supported in part by a grant-in-aid from American Meat Institute Foundation, Chicago, 111.