EFFECT OF MARBLING DEGREE ON BEEF PALATABILITY IN BOS-TAURUS AND BOS-INDICUS CATTLE

This study was designed to evaluate the relationship between marbling score and breed-type (Bos taurus vs greater than or equal to 1/4 Bos i ndicus) on palatability of cooked beef. One thousand six hundred sixty -seven steers and heifers (1,337 Bos taurus and 330 Bos indicus x Bos taurus crosses) that had been managed and fed alike were used. Shear f orce and tenderness rating indicated that meat from Bos indicus cattle was less tender (P < .05) than meat from Bos taurus cattle, regardles s of marbling score. Meat from Bos indicus cattle decreased (P < .05) in shear force as marbling increased from Traces to Small. Meat from B os taurus cattle also decreased (P < .05) in shear force as marbling i ncreased from Traces to Small, but Small was not different (P < .05) f rom Modest or Moderate marbling. In addition, variation in shear force was lower (P < .05) in meat from Bos taurus cattle and tended to decr ease as marbling increased. Meat with Modest and Moderate marbling fro m Bos taurus cattle was more juicy (P < .05) than meat with Traces or Slight marbling. Beef flavor intensity rating was not affected (P > .0 5) by marbling score in either Bos taurus or Bos indicus cattle. Perce ntage yield of retail product decreased(P < .05) as marbling score inc reased but was not related (P > .05) to shear force or tenderness rati ng. These data indicate that the small, positive association of marbli ng score with palatability was similar in meat from both Bos taurus an d Bos indicus cattle but reinforce the need for a direct measure of te nderness to supplement marbling to more accurately segregate carcasses for meat palatability.