The influence of subcutaneous fat thickness and marbling on beef - Palatability and consumer acceptability

Marbling scores and subcutaneous fat thickness measurements were obtained from 293 ''exotic'' crossbred beef carcasses with carcass weights approximating 270 kg after 255 days on a high concentrate ration. These determinations were related to palatability evaluations made by a semi-trained laboratory panel and by consumers, shear force values, and thaw-drip and total cooking losses. In addition, semi-trained laboratory panel and consumer ratings were cross tabulated into marbling, grade, and fatness groups. Although the relationships observed among palatability attributes and measures of marbling and subcutaneous fat thickness were low in magnitude, both of these traits appeared to be useful in stratifying carcasses according to the acceptability of their expected palatability. Consequently, if it is desirable to segregate beef carcasses into groups based upon the acceptability of their expected palatability a minimum fat thickness constraint of 0.8 cm for carcasses with at least a ''small'' degree of marbling should provide consumers with carcasses that have an acceptability rate of at least 90%, without the need for postmortem intervention techniques. Copyright (C) 1996 Published by Elsevier Science Ltd on behalf of the Canadian Institute of Food Science and Technology