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Asian-Australas J Anim Sci > Accepted Articles
DOI: https://doi.org/10.5713/ajas.20.0201    [Accepted] Published online June 24, 2020.
Effects of marbling on physical and sensory characteristics of ribeye steaks from four different cattle breeds
Nurul Nuraliya Shahrai1  , Abdul Salam Babji1  , Mohamad Yusof Maskat1  , Ahmad Faisal Razali2  , Salma Mohamad Yusop1,* 
1Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia
2Karnivormalaya, Gourmet Artisan Enterprise, Bukit Jelutong Gate, 40150 Shah Alam, Selangor, Malaysia
Correspondence:  Salma Mohamad Yusop, Tel: +60-132880895, Fax: +60-389213232, Email: salma_my@ukm.edu.my
Received: 3 April 2020   • Revised: 5 May 2020   • Accepted: 26 May 2020
Marbling or intramuscular fat (IMF) has been widely reported to directly impact the sensory acceptance of meat. This study was carried out to determine the physical and sensory characteristics of ribeye, Longissimus dorsi (LD) steaks obtained from four different cattle breeds namely Wagyu, Angus, Brahman, and Malaysian local beef, the Kedah-Kelantan (KK).
The degree of marbling was determined by using an established combined camera-image analysis technique while instrumental texture determination was carried out by using Warner-Bratzler Shear Force Analysis. Sensory evaluation of the beef steaks was performed following a Quantitative Descriptive Analysis (QDA) incorporating 10 trained consumer panellists.
Wagyu was found to possess the highest (p < 0.05) percentage of IMF at 33.90% and the lowest shear force (raw = 5.61 N/mm2; cooked = 14.72 N/mm2) followed by Angus (20.87%), Brahman (12.17%), and KK (p < 0.05, 6.86%). The difference in sensory properties of the four steaks was evident, with Wagyu appearing to be highly correlated with most sensory attributes measured namely sustained buttery, tooth-packing, chewiness, juiciness, tenderness, mouthfeel, oiliness, and overall acceptability. The Malaysian local beef, Kedah-Kelantan was found to be less acceptable (p < 0.05), although most of its sensory attributes were found similar (p > 0.05) in appearance, aroma, texture, juiciness, and flavour to the cooked steak from Angus and Brahman.
This present study demonstrated the role of IMF in determining the quality and sensory acceptance of beef from different cattle breeds. These data have particularly provided new information and further understanding on the physical and sensory quality of Malaysian local beef.
Keywords: Marbling; Beef, Ribeye Steak; Texture; Quantitative Descriptive Analysis

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