Changes in Cooking Losses and Sensory Attributes of Angus and Holstein Beef with Increasing Carcass Weight, Marbling Score or Longissimus Ether Extract

摘要: Cooking loss and sensory attribute changes were quantified for increases in carcass weight, marbling score intramuscular fat rib roasts from 74 small framed Angus 71 Holstein steers slaughtered over a wide weight range. losses increased (P < 0.005) 2.6 percentage units each 100 kg increase weight. Marbling explained less than 1.2% of the variation tenderness was positively related 0.01) to flavor but not Holsteins. Carcass more pan juice total little attributes. Therefore, alternatives traditional indicators are needed explain attributes beef young cattle.