Health Implications of Beef Intramuscular Fat Consumption
composition of raw and cooked retail cuts from the beef chuck d National Cattlemen's Beef Association, Centennial, CO , United States will be used in the USDA — Nutrient Data Laboratory's (NDL) National Nutrient Database for. JMGA (Japanese Meat Grading Association) Beef Carcass Grading meat colour and brightness, firmness and texture of meat, colour, lustre and quality of fat. and image analysis software (Beef Analyzer II) to calculate important traits like;. Beef carcass quality grading is based on (1) degree of marbling and (2) degree of Marbling (intramuscular fat) is the intermingling or dispersion of fat within the lean. . the relationship between marbling and maturity in each quality grade. retail cuts from the high-value parts of the carcass–the round, loin, rib, and chuck.
Beef carcasses are cut between the 12th and 13th rib, making the ribeye easy to view. The age or maturity of the animal is also factored into the quality grade. As a consumer you also monitor the quality of steaks you purchase, look at the two ribeyes below. Which package are you more likely to choose?
The ribeye on the left is the one most of you probably leaned towards. It has a greater amount of marbling in the ribeye. Marbling is the white pieces of fat that are seen inside the lean. Additionally, it has a brighter, more cherry-red colored ribeye. The ribeye on the right does have less fat along the ribeye.
However, it has less marbling than the other ribeye. In addition in has a duller color to the meat. The majority of the steaks sold in the retail cooler at the local supermarket are going to fall into Prime, Choice or Select; examples of these are shown below.
Prime is the highest quality of beef available. They have the most marbling and are sure to provide a wonderfully juicy and extremely tasty eating experience. The high level of marbling makes them great for grilling and other dry cooking methods. Choice is still high quality beef that has less marbling than Prime. Consumers are going to receive a delicious and juicy eating experience.
Marbling fat contains more oleic acid and less stearic acid than subcutaneous adipose which effects not only the palatability of beef but also has a positive health aspect. Health Implications of Beef Consumption with High Degree of Marbling Beef remains a highly valued, nutritious food and associated with good health and prosperity.
It contains valuable nutritious components discussed above.
Health Implications of Beef Intramuscular Fat Consumption
A number of epidemiological studies have proposed an association of red meat consumption with development of cardiovascular disease CVD and colon cancer. However cause and effect with regard to a direct relationship to many of these studies remains unproven.
- Grades of Meat
- Meat Grading
- A Fresh Look at Beef
Factors such as the inability to accurately measure intake, identification of the proposed causative agents, lifestyle of the subjects greatly limits the reliability of the conclusions of these studies.
However different strategies are being developed by producers and processors, aiming to reduce fat level in beef. These approaches include selective breeding and feeding practices designed to increase the carcass lean to fat ratio; improved official carcass classification systems designed to favour leaner production; and modern butchery techniques seaming out whole muscles, and trimming away all intermuscular fat.
Research over past few decades suggests that grass-only diets can significantly alter the fatty acid composition and improve the overall antioxidant content of beef.
Grass feeding improves the quality of beef, and makes the beef richer in omega-3 fats, vitamin E, beta-carotene, and CLA.Meat Inspection: "A Mark of Wholesome Meat" 1964 USDA US Department of Agriculture
There is tremendous potential to enhance health benefits of beef by the production of high-quality beef from better-bred animals with superior genetics and improved nutritional profile via better feed management. The conclusion being that a more marbled beef cut especially the brisket is healthier. The results of this study are very positive for producers and consumers of high marbled beef animals but the authors observe that further studies especially across different breeds is required to substantiate this hypothesis.
Conclusions Despite several issues centred around safety of raw and processed beef, enjoys popularity among various segments due to the presence of high quality protein and other nutrients. Level and composition of intramuscular fat varies depending on breed and feeding regime. Literature suggests that the marbling is more complex than the development of subcutaneous fat and marbling not only provides good fatty acids but also contributes to the higher eating quality of beef.
Most studies conclude that meat plays a pivotal role in nutritious diets, high quality marbled beef is not only of excellent eating quality but may also contain more beneficial fatty acids. In any case a healthy lifestyle will include a well-balanced diet including meat and regular exercise. Strategies for designing novel functional meat products. Carcinogenicity of consumption of red and processed meat. An overview of the nutritional value of beef and lamb meat from South America.
Fatty acid profiles and sensory properties of Longissimus dorsi, Triceps brachii, and Semimembranosus muscles from Korean Hanwoo and Australian Angus beef. De la Fuente J. Fatty acid and vitamin E composition of intramuscular fat in cattle reared in different productionsystems.
What’s Your Beef – Prime, Choice or Select? | USDA
Meat fatty acid composition as affected by fatness and genetic factors: Carcinogenicity of consumption of red and processed meat: What about environmental contaminants? Fatty acid composition, including conjugated linoleic acid, of intramuscular fat from steers offered grazed grass, grass silage, or concentratebaseddiets. Bioavailability of iron, zinc, and other trace minerals from vegetarian diets.
Assessment of volatile compounds, neutral and polar lipid fatty acids of four beef muscles from USDA Choice and Select graded carcasses and their relationships with consumer palatability scores and intramuscular fat content. Lipid composition of the intramuscular fat of beef from Spanish cattle breeds stored under modified atmosphere. Chemical components and meat quality traits related to palatability of ten primal cuts from Hanwoo carcasses.
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Muscle profiling to improve the value of retail meat cuts. Determination of physico-chemical properties and quality attributes of Hanwoo beef with grade and sex.
Antioxidant activity of carnosine, homocarnosine, and anserine present in muscle and brain. Research gaps in evaluating the relationship of meat and health. Identification of marbling-related candidate genes in M. Consumer palatability scores and volatile beef flavor compounds of five USDA quality grades and four muscles.