1/4/2023 0 Comments Prime indicator plusCartilage in all these areas are considered in arriving at the maturity group. Thus the cartilage between and on the dorsal edges of the individual sacral and lumbar vertebrae as well as the cartilage located on the dorsal surface of the spinous processes of the thoracic vertebrae (buttons). Cartilage and bone maturity receives more emphasis because lean color and texture can be affected by other postmortem factors.Ĭartilage evaluated in determining beef carcass physiological maturity are those associated with the vertebrae of the backbone, except the cervical (neck). Cartilage becomes bone, lean color darkens and texture becomes coarser with increasing age. Because the chronological age is virtually never known, physiological maturity is used and the indicators are bone characteristics, ossification of cartilage, color and texture of ribeye muscle. Maturity refers to the physiological age of the animal rather than the chronological age. As an animal matures, the characteristics of muscle change, and muscle color becomes darker and muscle texture becomes coarser. Desirable ribeyes will exhibit an adequate amount of finely dispersed marbling in a firm, fine textured, bright, cherry-red colored lean. Firmness of muscle is desirable, as is proper color and texture. In addition to marbling, there are other ways to evaluate muscle for quality. Practically Devoid 67-100 to Traces 00-33 In general, however, marbling scores are discussed in tenths within each degree of marbling (e.g.,Slight 90, Small 00, Small 10). Degrees of MarblingĮach degree of marbling is divided into 100 subunits. Degree of marbling is the primary determination of quality grade. Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs. Marbling (intramuscular fat) is the intermingling or dispersion of fat within the lean. Beef carcass quality grading is based on (1) degree of marbling and (2) degree of maturity. These factors include carcass maturity, firmness, texture, and color of lean, and the amount and distribution of marbling within the lean. A quality grade is a composite evaluation of factors that affect palatability of meat (tenderness, juiciness, and flavor).
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