Twenty four beef carcasses, all visually graded as P1, were assigned on the basis of fat depth D, to fat classes L (n=5), P (n=7), K (n=8) and G (n=4). The percent dissected lean of these samples for each class was: L, 66.9; P, 64.6; K, 63.4; G, 60.7, while total dissected fat % was: L, 14.5; P, 17.3; K, 19.0 and G, 21.8. There were no significant differences in chemical composition of individual joints across fat classes, but there were highly significant differences between joints. Percent intramuscular fat content of the lean was: topside, 5.0; chuck, 7.5; loin, 12.1 and brisket, 12.4. Overall acceptability of the cooked loin was similar for all fat classes, despite a range from 4 to 24% in intramuscular fat content. There was not significant association between intramuscular fat and eating quality, which suggests that if pre- and post-slaughter conditions are well controlled, meat of satisfactory eating quality can be obtained from lean carcasses.
Proceedings of the New Zealand Society of Animal Production, Volume 49, , 97-102, 1989
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