Prediction of fat percentage within marbling score on beef longissimus muscle using 3 different fat determination methods

• Published in: Journal of animal science 2011-04, Vol.89 (4), p.1173-1179
• Main Authors: Dow, D.L, Wiegand, B.R, Ellersieck, M.R, Lorenzen, C.L
• Format: Article
• Language: English
• Subjects: Animal productions; Animals; Biological and medical sciences; Body Composition; Cattle; chloroform; cutting; drying; equations; fat intake; Fats - analysis; Food industries; Fundamental and applied biological sciences. Psychology; ground beef; Image Processing, Computer-Assisted; longissimus muscle; marbling; Meat - analysis; Meat and meat product industries; Meat-Packing Industry - methods; methanol; nuclear magnetic resonance spectroscopy; prediction; Regression Analysis; Reproducibility of Results; shear stress; steaks; Terrestrial animal productions; USDA; Vertebrates; vision
• ISSN: 0021-8812; 1525-3163
• DOI: 10.2527/jas.2010-3382

Consumers are concerned with fat consumption from meat products, and the ability to determine fat has changed with recent technological advances. The objective of this study was to predict fat percentage within marbling scores and compare 3 fat analysis procedures. Steaks (n = 119) were selected by USDA grading system using an E + V Vision Grading camera at a commercial beef plant during 1 d. Two samples per carcass were cut from the 13th rib, both sides, and transported to the University of Missouri meat laboratory. The sample from the right side of the carcass was allotted to Warner-Bratzler shear force, and the sample from the left side, which was graded by the camera, was allotted to fat extraction. Warner-Bratzler shear force samples were cut into 2.54-cm steaks and aged for 14 d. Steaks allotted to fat extraction were trimmed of all external fat and twice ground using 8- and 4-mm grinding plates. The finely ground beef was then split into its allotted fat-extraction methods. The 3 methods used in fat extraction were 2:1 chloroform/methanol (Folch), ether-extractable fat (ether), and microwave drying and nuclear magnetic resonance (CEM). Warner-Bratzler shear force values were not different between marbling scores (P > 0.05). Regardless of fat extraction method, fat percentage increased as marbling score increased (P < 0.05). All regression equations for fat percentage, regardless of extraction method, were linear. Prediction equation for fat percentage using CEM was -3.46 + 0.016 (marbling score), R² of 0.824 (P < 0.0001). Prediction equation for fat percentage using ether was -3.08 + 0.017 (marbling score), R² of 0.859 (P < 0.0001). Prediction equation for fat percentage using Folch was -3.42 + 0.019 (marbling score), R² of 0.816 (P < 0.0001). When the CEM, Folch, and ether methods were compared, CEM and Folch regression lines had different slopes (P < 0.05). The slope of the regression line for ether was not different (P > 0.05) from CEM or Folch. Overall, ether is the most accurate method based on the R² value, but CEM is environmentally safe and the fastest method for determining total crude fat percentage.