Luchak G L, Miller R K, Belk K E, Hale D S, Michaelsen S A, Johnson D D, West R L, Leak F W, Cross H R, Savell J W
Doskosil Co. Inc. P.O. Box 1570, Hutchinson, KS 67504, USA.
Meat Sci. 1998 Sep;50(1):55-72. doi: 10.1016/S0309-1740(98)00016-3.
Top loin (TLS), top sirloin (TSS), and eye of round (EYS) steaks, and loin end (LRR) and blade end (BRR) rib, and eye of round (EYR) roasts were used to determine the effect of USDA quality grade, Choice or Select, external fat trim level, and internal temperature endpoint on sensory, chemical and cooking characteristics. Cuts cooked with external fat required slightly greater cooking times and had higher fat content in the lean than cuts cooked without external fat (p < 0.05). Regardless of quality grade or external fat trim, increasing internal temperature endpoint resulted in tougher, drier cuts with longer cooking times and greater cooking loss (p < 0.05). Choice TLS, TSS and LRR were higher (p < 0.05) in palatability than Select, but quality grade did not affect palatability of BRR, EYS or EYR.
选用上腰部牛排（TLS）、上后腰牛排（TSS）、牛圆里脊牛排（EYS），以及腰部端肋排（LRR）、肩胛端肋排（BRR）和牛圆里脊烤肉（EYR），以确定美国农业部牛肉品质等级（精选级或标准级）、外部脂肪修剪程度和内部温度终点对感官、化学和烹饪特性的影响。与未带外部脂肪烹制的肉块相比，带外部脂肪烹制的肉块所需烹饪时间略长，瘦肉中的脂肪含量更高（p < 0.05）。无论品质等级或外部脂肪修剪程度如何，提高内部温度终点都会导致肉块更坚韧、更干燥，烹饪时间更长，烹饪损失更大（p < 0.05）。精选级的TLS、TSS和LRR在适口性方面高于标准级（p < 0.05），但品质等级不影响BRR、EYS或EYR的适口性。
