Relationships of Ether‐Extractable Fat vs Folch Fat and Fat Content vs Cholesterol Content for Beef Longissimus Muscles

The relation between ether‐extractable fat and chloroform‐methanol (2:1)‐extractable fat (or Folch fat) and that between fat and cholesterol were evaluated for raw and cooked beef longissimus muscles. Folch fat values were, on average, 6.2% higher than ether‐extractable fat values for raw samples and 13.4% higher for cooked samples. Cholesterol was correlated (P<0.05) with fat for both raw and cooked samples, but correlation coefficients were very low (0.37 or lower). The relation between moisture and fat values also was determined.