Fat Content and Composition of Animal Products Proceedings of a Symposium (1976) / Chapter Skim
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Eating Quality of Meat Animal Products and Their Fat Content
Eating Quality of Meat Animal Products and Their Fat Content
Pages 147-182
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From page 147... ...
L CARPENTER Eating Quality of Meat Animal Products and Their Fat Content HISTORICAL ASPECT The belief that fat deposition enhances the value of meat is not of recent origin, having been suggested or implied in both the Old and New Testaments of the Holy Bible.
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(1930) that documented an 18% to 30% decrease in shear-force values for samples from fat animals in relation to the force required to shear samples from
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(1958) relate that in the early 1930's it was thought that the rib and loin cuts could be relied upon for tenderness if they came from fat animals of beef breeding and from high grading carcasses, if such cuts were not tender after cooking then the belief was that "a poor cook had spoiled good meat." It is the purpose of the present review to briefly survey the literature regarding the palatability attributes of meat and the relationship of fat content to the eating quality of cooked muscle.
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From page 150... ...
Quality at the retail level can probably never be described exactly, since it depends on the palatability preferences of consumers; and not all consumers agree regarding palatability attributes (Smith, 19681. In general, however, a given consumer's acceptance of a cooked meat is determined by his singular or combined responses to the flavor, juiciness, and tenderness of that product (Jeremiah et al., 1970~.
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fatty acids, TABLE 1 Flavor Ratings for Rib or Loin Samples from Five Meat Animal Species a Sensory Panel Comparison Species I II III IV V Goat 5.3 d 4.6 c 6.1 b 6.1 b 6.3 cad Tomb 6.8 b 4.9 c 6.7 b 6.9 b 6.0 d Beef 6.1 c 5.2 c 7.3 b 6.5 b 6.6 a' c Pork 6.1 c 6.0 b 6.3 b 6.8 b 7.0 b Horse 5 9 c, a SOURCE: Smith et al.
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The latter conclusion obtains, despite the endeavors of a large number of investigators to determine the fat content necessary to establish the optimum quality level with respect to tenderness, juiciness, and flavor factors (Simone et al., 19581. Numerous researchers have attempted to relate fatness to flavor desirability and/or intensity in cooked meat.
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JUICINESS Lawrie (1966) reported that differences in pH, water-holding capacity, fatness, and firmness were directly related to juiciness scores for cooked meats.
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154 so o Cal V)
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~oo ~ Do ~ an 1 ~ ~° ~ of ~ 1 ~ - ~ ° ~ 1 -, _1 ° ° oo ~ o c~)
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. Initial fluid release from meat is undoubtedly affected by degree of doneness and method of cooking, while sustained juiciness is related to intramuscular fat content (Pearson, 19661.
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Those fats that are present in and around the muscle fiber serve to lubricate the fibers and so make for a juicier cooked product (Carpenter, 1962~. A moderate quantity of marbling is adequate to lubricate the muscle fibers and thus provide for a juicy and flavorful cooked product (Briskey and Kauffman, 1971 ~ .
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158 o Cal V)
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159 ~o o ~JO c-, ~ oo ~ d- ^ ~ ° 1 ~ ~ ~ ~1 -- _ X o m^~ ~ of ,,,,^ ~ ~ _, ~ -- ~ 1 1 co ° ~ 1 11 ~ ~ ~C, - ~ 1 1 =~= 1 ~1 1 ~ 1 1 ~ .CO ~o .£:: ~O ~_ a)
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amount and firmness of connective tissue; (b) crumbliness of muscle fibers; and (c)
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For muscles with large amounts of connective tissue, the toughening of muscle fibers is less important than the softening of collagen; thus cooking methods combining a long heating period and a moist atmosphere are chosen. For muscles with only small amounts of connective tissue, cooking methods involving dry heat for a short time are used to minimize the toughening effect on the muscle fibers (Bratzler, 1971 )
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162 A o Cal V)
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O ~ ~Act O^ ID o ~ JO JO ~ to ^ ~- ~ ~ ~ to ~ ~ to to ~ ~ or ~ ~ a ~ ~ O O O 00 ~^ ~ID O~ m^ V)
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Little is presently known of the exact mechanism by which fat deposition influences the ultimate tenderness of cooked meat. Whatever is the effect of fatness on tenderness, the relationship is presently believed to be most aptly related in terms of the deposition of intramuscular fat or marbling.
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3. Lubrication theory This theory suggests that intramuscular fats, present in and around the muscle fibers, serve to "lubricate" the fibers and fibrils and so make for a more tender and juicier product that confounds the sensation of tenderness alone (Carpenter, 19621.
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investigated but could not completely confirm the theory that carcass grade and marbling level were good bases for deciding between moist- and dry-heat methods of cooking. This theory suggests that dry-heat cookery is suitable only for naturally tender cuts of beef (those with no tough connective tissue and with high levels of marbling and thus from highgraded carcasses)
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. It seems quite likely, at the present time, that increased quantities of subcutaneous fat and/or marbling insulate the muscles or muscle fibers during postmortem chilling, decrease the rate of temperature decline, enhance the activity of proteolytic enzymes in muscle, and lessen TABLE 6 Temperature, Tenderness, and Sarcomere-Length Data for Lamb Carcasses in Three Subcutaneous Fat Thickness Groups a Time Postmortem Thick Subcutaneous fat thickness group Intermediate Thin Longissimus muscle, temperature ( °C)
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found that the tenderness of bacon increased as the amount of TABLE 7 Studies of Fat Content in Other Meat Products Effect of Increased Product Source Comparison Fatness Ground beef Ground beef Cole et al.
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reported that overall satisfaction ratings for cooked bacon decreased by only 1 unit on an 8-point scale, even though the fat percentage of the slices increased from 55% to 85~o. The data in Table 7 suggest that even when the fat content of certain meat products is already high (e.g., 15% or 20% in ground beef, 25% in frankfurters, and 55% in bacon slices)
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tested these latter hypotheses using pork loins and reported the following: 1. Selection of pork loins to maximize crude protein content would identify and segment cuts which have (a)
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Present theories include mechanisms by which marbling decreases bulk density, strains connective tissue, lubricates muscle fibers during cooking, or provides some assurance (insurance) that meat cooked improperly will still be reasonably palatable and mechanisms by which external or intramuscular fat prevents cold-shortening or stimulates enzymatic proteolysis via changes in postmortem chilling rate.
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Although some consumers may expect USDA grades to identify meat products according to their nutritional adequacy or excellence, research cited here reveals that selection of pork loins to maximize crude protein content would identify and segment cuts that are less than satisfactory in appearance and inferior in eating quality.
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In The Science of Meat and Meat Products.
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1960a. What effect does fat content have on palatability of broiled ground beef?
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1974. Quality characteristics, compositional analysis and palatability attributes of selected muscles from pork loins and hams.
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1939. Fat in relation to quantity and quality factors of meat animal carcasses.
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II. Intramuscular fat.
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1961. Organoleptic, chemical, physical and microscopic characteristics of muscles in eight beef carcasses, differing in age of animal, carcass grade and extent of cooking.
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1958. Simple correlations between carcass grade, marbling and ether extract of loins and beef tenderness.
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1965. The relationships of total, bound and free water and fat content to subjective scores for eating quality in two beef muscles.
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1974b. Consumer response to ground beef containing textured vegetable protein.
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In The Science of Meat and Meat Products.
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