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 indicus) 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 force and tenderness rating indicated that meat from Bos indicus cattle was less tender (P < .05) than meat from Bos taurus cattle, regardless of marbling score. Meat from Bos indicus cattle decreased (P < .05) in shear force as marbling increased from Traces to Small. Meat from Bos taurus cattle also decreased (P < .05) in shear force as marbling increased from Traces to Small, but Small was not different (P < .05) from Modest or Moderate marbling. In addition, variation in shear force was lower (P < .05) in meat from Bos taurus cattle and tended to decrease as marbling increased. Meat with Modest and Moderate marbling from Bos taurus cattle was more juicy (P < .05) than meat with Traces or Slight marbling. Beef flavor intensity rating was not affected (P > .05) by marbling score in either Bos taurus or Bos indicus cattle. Percentage yield of retail product decreased(P < .05) as marbling score increased but was not related (P > .05) to shear force or tenderness rating. These data indicate that the small, positive association of marbling score with palatability was similar in meat from both Bos taurus and Bos indicus cattle but reinforce the need for a direct measure of tenderness to supplement marbling to more accurately segregate carcasses for meat palatability.