Determination of sensory, chemical and cooking characteristics of retail beef cuts differing in intramuscular and external fat

Abstract

Top loin (TLS), top sirloin (TSS), and eye of round (EYS) steaks, and loin end (LRR) and blade end (BRR) rib, and eye of round (EYR) roasts were used to determine the effect of USDA quality grade, Choice or Select, external fat trim level, and internal temperature endpoint on sensory, chemical and cooking characteristics. Cuts cooked with external fat required slightly greater cooking times and had higher fat content in the lean than cuts cooked without external fat ( p < 0.05). Regardless of quality grade or external fat trim, increasing internal temperature endpoint resulted in tougher, drier cuts with longer cooking times and greater cooking loss ( p < 0.05). Choice TLS, TSS and LRR were higher ( p < 0.05) in palatability than Select, but quality grade did not affect palatability of BRR, EYS or EYR.