EFFECTS OF PHYSIOLOGICAL MATURITY OF BEEF AND MARBLING OF RIB STEAKS ON EATING QUALITY

Abstract

SUMMARY— Selected characteristics of beef rib steaks representing three physiological maturity levels and two marbling levels were investigated. Paired steaks at the 1lth thoracic vertebra were used to obtain cooking time and losses, palatability scores, Warner‐Bratzter shear values, and selected histological data. In addition, steaks from the left 7th and right 8th thoracic vertebrae positions were used to measure cooking time and losses, Warner‐Bratzfer shear values, waterholding capacity, pH, color‐difference, and total moisture. Ether extract was obtained for raw longissimus dorsi at the 12th thoracic vertebra. Maturity and marbling affected told moisture (P < 0.001), quantity of fat in raw muscle (histological measurement, P < 0.01). ether extract (P < 0.001). and dripping losses (7th and 8th thoracic vertebrae P < 0.001). Other factors were not affected significantly. Maturity and marbling, at levels represented, had little effect on palatability of the steaks, although generally, measurements for fat content were higher and those for moisture lower at the higher marbling level. Most correlation coefficients for overall acceptability and histological measurements were low. Tenderness had more influence on the overall acceptability of the meat than flavor or juiciness. Moderate to high relationships occurred between cooking time and both initial weight of steaks and cooking losses. Generally, waterholding capacity was not related to pH, total moisture, or cooking losses. Correlation coefficients for pH vs. shear value and pH vs. color‐difference were low.