MARBLING, FAT TRIM AND DONENESS EFFECTS ON SENSORY ATTRIBUTES, COOKING LOSS AND COMPOSITION OF COOKED BEEF STEAKS

Marbling and fat trim level did not significantly affect sensory attri butes of steaks. However, steaks became increasingly tougher and less juicy with increased internal end-point temperature. Cooking losses we re greater for steaks with regular trim than those with total trim and increased with degree of doneness. Except for potassium, fat trim lev els did not affect mineral content in cooked muscle. Intramuscular fat levels had variable effects on retention of minerals during cooking. Muscle from steaks with slight marbling had higher cholesterol levels than from those with modest marbling, but neither fat trim level nor d oneness affected cholesterol content.