FACTORS AFFECTING THE HARDNESS OF FAT ON SIDES OF CHILLED BEEF

The influence of some factors on the hardness of subcutaneous fat on sides of chilled beef as measured by the average force resisting movement of a cutting pin (Ff) was investigated. Values of Ff determined at a fat temperature of 10°C on grass-fed animals denied water 24 h preslaughter were not significantly influenced by moisture content (5-11%) or fat depth (2-27 mm). There was a quadratic relationship (P<0.001) between the age of animals at slaughter (31-141 months) and Ff, and a linear one (P<0.001) between saturated fatty acid content (35-50%) and Ff. Values of Ffat a fat temperature of 5°C were not significantly related to moisture content (1-22%) but there was a linear relationship (P<0.01) with fat depth (5-13 mm). This had a common slope for the three feeding patterns: (1) grass-fed animals denied water 24 h preslaughter; (2) grass-fed animals given access to water 24 h preslaughter, and; (3) lot-fed animals given access to water 24 h preslaughter.