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Moisture and fat content, marbling level and color of boneless rib cut from Nellore steers varying in maturity and fatness

Moisture and fat content, marbling level and color of boneless rib cut from Nellore steers varying in maturity and fatness,10.1016/j.meatsci.2010.08.0

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Moisture and fat content, marbling level and color of boneless rib cut from Nellore steers varying in maturity and fatness  
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This study analyzed rib steaks (M. longissimus thoracis) of Nellore steers (n=60) for intramuscular moisture and fat content, marbling level, and visual and instrumental color. Carcass sides were classified on the kill floor according to teeth maturity (2, 4 and 6 permanent incisors), and fatness (2 — slight and 3 — average). The cranial end of the boneless cut was aged for 14days, and frozen. Steaks of 2.5cm thick were cut and thawed for analysis. Moisture and fat content were determined in minced lean. CIE color was measured with a MiniScan XE™, and visually evaluated by an eight-member panel, which also assessed marbling. In this type of cattle and ranges of maturity and fatness considered, increasing either maturity or fatness causes a slight reduction in moisture and an increment in lipid content. But neither maturity nor fatness seems to affect the visual perception of meat color on display.
Journal: Meat Science - MEAT SCI , vol. 87, no. 1, pp. 7-11, 2011
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