title: Composition of the beef wholesale rib.
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.
authors.affiliation: Department of Animal and Range Sciences, South Dakota State University, Brookings 57007-0392.
authors.forename: D M
authors.initials: DM
authors.lastname: Wulf
authors.forename: J R
authors.initials: JR
authors.lastname: Romans
authors.forename: W J
authors.initials: WJ
authors.lastname: Costello
mesh_terms: D000273:Adipose Tissue / Q000033:anatomy & histology* / Q000737:chemistry; D000818:Animals; D002417:Cattle; D005227:Fatty Acids / Q000032:analysis*; D008297:Male; D008460:Meat / Q000032:analysis / Q000592:standards*; D009132:Muscles / Q000033:anatomy & histology* / Q000737:chemistry; D012272:Ribs
chemical_list: D005227:Fatty Acids