Marbling fat in beef

Johnson E.R. (1987) Marbling fat in beef. Meat Science, 20 4: 267-279. doi:10.1016/0309-1740(87)90082-9


Author Johnson E.R.
Title Marbling fat in beef
Journal name Meat Science   Check publisher's open access policy
ISSN 0309-1740
Publication date 1987
Sub-type Article (original research)
DOI 10.1016/0309-1740(87)90082-9
Volume 20
Issue 4
Start page 267
End page 279
Total pages 13
Subject 1106 Human Movement and Sports Science
Abstract The growth and distribution of intramuscular fat was studied in 62 carcases from four beef genotypes, Angus, Hereford, Friesian and Charolais x Illawarra. Relative to dissected side fat weight, ether extract weight of side muscle was deposited in a similar manner in all four genotypes. At high levels of side fatness (45 kg) Herefords had significantly less ether extract than the other genotypes. Ether extract percentage (of side muscle) was greater in the Angus than in the other genotypes at low side fatness levels (20 kg, 30 kg or 20%). Relative to dissected fat percentage ether extract percentage of side muscle, initially lower in the Friesians and Charolais x Illawarra than in the Angus and Herefords at low levels of carcase fatness, was not significantly different from them over 27% dissected fat. With increasing carcase fatness marbling fat was deposited differentially among the primal cuts, with few major between-breed differences. A study of the muscle weight distribution of the primal cuts confirmed the cutting technique as a useful method for examining the commercial importance of marbling.
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Unknown

Document type: Journal Article
Sub-type: Article (original research)
Collection: Scopus Import
 
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Created: Tue, 26 Jul 2016, 04:06:23 EST by System User