Influence of Marbling and Maturity on the Palatability of Beef Muscle. II. Histological Considerations

Sarcomere length of the I. dorsi was significantly shorter in E maturity than A and B and this difference was associated with palatability characteristics. Two methods were used to determine fiber diameter, but the results were not well correlated. Some of the fiber diameter measurements were associated with sarcomere length and tenderness. Muscle bundle size increased markedly with maturity and could be estimated visually with some accuracy. Histologically estimated fat followed the general pattern of extractable fat. Kinkiness was significantly greater in E maturity than A and B. The results support the hypothesis that the muscle fiber of E maturity carcasses behave differently from A and B maturity and ultimately possess measurably different characteristics.