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Effect of Temperature and Method of Cookery on the Retention of Intramuscular Lipid in Beef and Pork^1,2,

University of Wisconsin- Madison 53706

Abstract

Beef steaks and roasts, and pork chops and roasts, with outside fat removed and either high or low intramuscular lipid content were cooked to internal temperatures of either 68 or 79 C. The major objective was to measure the retention of intramuscular lipid in the final cooked product. Degrees of marbling were abundant and slight in beef, and moderate and slight in pork. Intra-muscular lipid content of paired cuts from each of six beef short loins and six center-cut pork loins was measured before and after broiling or roasting. Bilateral symmetry was assumed. As anticipated, higher internal temperature significantly increased skrinkage of all cuts, regardless of cooking method or amount of intramuscular lipid. However, neither degree of marbling, internal temperature, nor method of cookery significantly altered the quantity of intramuscular lipid retained after heating. Lipid retention in beef was 86 and 105%, respectively, for abundant and slight degrees of marbling, 99 and 92%. respectively, for internal temperatures of 68 and 79 C, and 94 and 97%, respectively, for broiling and roasting. Lipid retention in pork was 110 and 101%, respectively, for moderate and slight degrees of marbling, 102 and 110%, respectively, for internal temperatures of 68 and 79 C, and 105 and 107%, respectively, for broiling and roasting. Therefore, quantity of intramuscular lipid in meat products should affect both caloric concentration and some palatability traits of the cooked meat.

¹ Research supported by the College of Agricultural and Life Sciences, Univ. of Wisconsin, Madison. This is paper no. 874 from the Dept. of Meat and Anim. Sci.

² Authors express their appreciation for the technical assistance of J. Breiling and to FDL Foods, Dubuque, IA for supplying the loin pairs.