Influence of Marbling Texture on Beef Rib Palatability

Abstract

Two groups of 17 ribs each representing fine and coarse textured marbling were compared physically, chemically and organoleptically. The fine-textured group was significantly (P<.05) more tender by the Warner-Bratzler shear method and lighter in color (P<.01) than the coarse-textured group. No significant differences were observed in flavor, juiciness, overall satisfaction or sensory tenderness. Separable fat, lean and bone were similar between groups. Also, no difference was noted in percent moisture or ether extractable material between groups.