TABLE 2Relationship of Subcutaneous Fat Cover Characteristics and USDA Quality Indicators to Flavor and Aroma Scoresa

TraitVery High Aroma Score (%)bVery Low Aroma Score (%)cVery High Flavor Score (%)dVery Low Flavor Score (%)e
Character of subcutaneous fatf
Firmness
Hard60.025.060.030.0
Medium30.015.030.020.0
Soft10.030.05.025.0
Very soft0.030.05.025.0
Color
White65.030.055.030.0
Cream25.015.035.025.0
Tan10.025.010.020.0
Light brown0.030.00.025.0
USDA quality indicator scoresg
Flank firmness score
TFF10.05.05.015.0
MFF15.05.020.010.0
TMF20.010.015.015.0
SF30.020.020.030.0
TSF15.030.030.015.0
STS10.030.010.015.0

a SOURCE: Smith and Carpenter (1970).

b

The 20 samples with the highest hedonic ratings for aroma of subcutaneous fat.

c

The 20 samples with the lowest hedonic ratings for aroma of subcutaneous fat.

d

The 20 samples with the highest hedonic ratings for flavor of primal cuts.

e

The 20 samples with the lowest hedonic ratings for flavor of primal cuts.

f

Subjective ratings completed prior to stratification via aroma or flavor scores.

g

USDA scores assigned prior to stratification via aroma or flavor scores.

From: Eating Quality of Meat Animal Products and Their Fat Content

Cover of Fat Content and Composition of Animal Products
Fat Content and Composition of Animal Products: Proceedings of a Symposium Washington, D.C. December 12-13, 1974.
National Research Council (US) Board on Agriculture and Renewable Resources.
Washington (DC): National Academies Press (US); 1976.
Copyright © National Academy of Sciences.

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