Characteristics Of A Good Marbling Meat

Meat with adequate marbling is less likely to be tough.

Characteristics of a good marbling meat.

Fat is far more tender than muscle fiber in steak. Some fats are undeniably. The presence of marbling has an extremely positive effect on the eating quality of beef in terms of tenderness juiciness moisture and flavour. Marbling has a beneficial effect on juiciness and flavour of meat.

Cc by nc 3 0 content may be. The marbling keeps the meat moist so natural juices don t evaporate in the pan. As the level of marbling increases in meat the bulk density decreases. The marbling on a bone in cut should move cross wise through the meat and there should be a thicker strand near the bone.

Meat should have a normal colour that is uniform throughout the entire cut. The fat makes the meat softer and easier to chew as there is simply less muscle fibre. In general the more marbling it contains the better a cut of meat is. Note that we re not talking about the layer of fat on the outside of the steak or roast which can be trimmed away.

There is less muscle fiber and collagen per unit volume of meat potentially requiring less oral processing foster et al. Marbling adds a lot of flavor and can be one indicator of how good the beef is. This interlacing of fat in the muscle is known as the marbling of meat. Boneless steaks should have marbling throughout the entire cut and they may also have a rind of fat.

Marbling provides juiciness and flavor to meat. Well marbling refers to the white flecks of intramuscular fat in each cut of meat. Marbling affects the flavour and tenderness of a meat and definitely the well marbled meats cook to a texture where it is moist and juicy. Correlation of marbling characteristics with meat quality and histochemical characteristics in longissimus thoracis muscle from hanwoo steers pdf available via license.

As a result marbling adds tenderness which is a preferable mouthfeel. Marbling is the fat within the muscle also called intramuscular fat.