J. Anim Sci.
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J. Anim Sci. 1971. 33:948-957.
© 1971 American Society of Animal Science
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Fat Content of Trimmed Beef Muscles as Influenced by Quality Grade, Yield Grade, Marbling Score and Sex1

W. N. Garrett and N. Hinman2

University of California, Davis 95616

Abstract

THE consumer is showing an increased interest in low fat meat products partly because of views articulated by some members of the health sciences concerning an alleged negative role of animal fats in certain circulatory diseases. The work of Leverton and Odell (1959) is the most complete and usual information source regarding the fat content of our retail beef products. There is some later information regarding the ether extract content of individual muscles (Terrell, Suess and Bray, 1969; Marchello, Dryden and Ray, 1968; Breidenstein et al., 1968; McBee and Wiles, 1967), particularly of the longissimus muscle but there are no studies which include a range of carcasses selected on the basis of present standards for quality and yield grades.

The information in this report is the result of an investigation designed to determine the fat content of certain trimmed beef muscles taken from the round, loin, rib and chuck of good and choice heifer and steer carcasses with yield grades of two, three and four.

Footnotes

1 This investigation was supported by the California Beef Council. The authors express their appreciation to W. Rodman and C. Serlis of the California Beef Council and to C. Santare, formerly with the U.S.D.A., and C. Murphy, U.S.D.A.

2 Department of Animal Science.




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Copyright © 1971 by the American Society of Animal Science.