Effect of a novel steak fabrication method by trimming subcutaneous and intermuscular fats on palatability and calorie content of beef ribeye steaks

This study investigated the effects of a novel steak fabrication method, involving removal of both subcutaneous and intermuscular fats between the longissimus thoracis (LT) and spinalis dorsi (SD) muscles before cooking, on beef ribeye steak palatability and calorie content. Canada AA (n = 10) and A...

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Bibliographic Details
Published in:Meat science 2024-07, Vol.213, p.109508-109508, Article 109508
Main Authors: Leighton, P.L.A., López-Campos, Ó., Zawadski, S., Aalhus, J.L., Prieto, N.
Format: Article
Language:English
Subjects:
Beef
Calorie content
Fat
Palatability
Retail cut composition
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Summary:This study investigated the effects of a novel steak fabrication method, involving removal of both subcutaneous and intermuscular fats between the longissimus thoracis (LT) and spinalis dorsi (SD) muscles before cooking, on beef ribeye steak palatability and calorie content. Canada AA (n = 10) and AAA (n = 10) ribeyes were fabricated into steaks either with (fat-on) or without (fat-off) subcutaneous and intermuscular fats. Fat-on steaks had shorter cooking times and lower cooking losses than fat-off steaks (P 
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2024.109508