Marbling, Fat Trim and Doneness Effects on Sensory Attributes, Cooking Loss and Composition of Cooked Beef Steaks

I. AKINWUNMI, L. D. THOMPSON, C. B. RAMSEY

Research output: Contribution to journalArticle

11 Scopus citations

Abstract

Marbling and fat trim level did not significantly affect sensory attributes of steaks. However, steaks became increasingly tougher and less juicy with increased internal end‐point temperature. Cooking losses were greater for steaks with regular trim than those with total trim and increased with degree of doneness. Except for potassium, fat trim levels did not affect mineral content in cooked muscle. Intramuscular fat levels had variable effects on retention of minerals during cooking. Muscle from steaks with slight marbling had higher cholesterol levels than from those with modest marbling, but neither fat trim level nor doneness affected cholesterol content.

Original languageEnglish
Pages (from-to)242-244
Number of pages3
JournalJournal of food science
Volume58
Issue number2
DOIs
StatePublished - Mar 1993

Keywords

  • beef
  • cooking losses
  • fat
  • flavor
  • marbling
  • steaks

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