Composition of the beef wholesale rib.

D. M. Wulf; J. R. Romans; W. J. Costello

doi:10.2527/1994.72194x

Composition of the beef wholesale rib.

D. M. Wulf, J. R. Romans, W. J. Costello

Research output: Contribution to journal › Article › peer-review

5 Scopus citations

Abstract

Wholesale ribs (n = 40) were dissected to determine composition from anterior to posterior end. There were much greater differences in tissue amounts from different anatomical locations within the wholesale rib than between wholesale ribs from carcasses of different USDA yield grades. Kernel fat (seam fat between the longissimus and spinalis dorsi muscles) was found in considerably higher amounts in the 7th, 8th, and 9th rib bone sections. Removal of the lip from IMPS 112A decreased the separable fat content of ribeyes by approximately 46%. This large decrease in fat could make the ribeye more appealing to today's consumer.

Original language	English (US)
Pages (from-to)	94-102
Number of pages	9
Journal	Journal of animal science
Volume	72
Issue number	1
DOIs	https://doi.org/10.2527/1994.72194x
State	Published - Jan 1994
Externally published	Yes

ASJC Scopus subject areas

Food Science
Animal Science and Zoology
Genetics

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10.2527/1994.72194x

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AB - Wholesale ribs (n = 40) were dissected to determine composition from anterior to posterior end. There were much greater differences in tissue amounts from different anatomical locations within the wholesale rib than between wholesale ribs from carcasses of different USDA yield grades. Kernel fat (seam fat between the longissimus and spinalis dorsi muscles) was found in considerably higher amounts in the 7th, 8th, and 9th rib bone sections. Removal of the lip from IMPS 112A decreased the separable fat content of ribeyes by approximately 46%. This large decrease in fat could make the ribeye more appealing to today's consumer.

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Composition of the beef wholesale rib.

Abstract

ASJC Scopus subject areas

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