Marbling Texture Does Not Affect Muscle Fiber Type of Beef Strip Loin Steaks

Authors

E. A. Rice, Kansas State UniversityFollow
K. R. Vierck, Kansas State University, ManhattanFollow
J. M. Gonzalez, Kansas State UniversityFollow
T. A. Houser, Kansas State University, ManhattanFollow
E. A. Boyle, Kansas State UniversityFollow
T. G. O'Quinn, Kansas State UniversityFollow

Keywords

beef, marbling texture, muscle fiber, quality grade

Abstract

Objective: Determine the effects of marbling texture and meat quality on muscle fiber type and size.

Study Description: Top Choice, Low Choice, and Select beef strip loins (n = 117; 39/grade) were visually categorized into fine, medium, or coarse marbling textures. The strip loins were fabricated into 1-inch steaks. The second steak was used for histology analysis. From each steak four marbling flecks and their surrounding tissue were collected. For each marbling fleck, 1 cryosection was collected for immunohistochemical analysis to determine muscle fiber characteristics.

The Bottom Line: These results reveal marbling texture did not impact muscle fiber cross-sectional area. Any potential difference in tenderness with varying marbling texture is not due to muscle fiber cross-sectional area or fiber type.

Recommended Citation

Rice, E. A.; Vierck, K. R.; Gonzalez, J. M.; Houser, T. A.; Boyle, E. A.; and O'Quinn, T. G. (2018) "Marbling Texture Does Not Affect Muscle Fiber Type of Beef Strip Loin Steaks," Kansas Agricultural Experiment Station Research Reports: Vol. 4: Iss. 1. https://doi.org/10.4148/2378-5977.7549