Marbling In Meat Lubrication

Bulk density or lubrication effect.

Marbling in meat lubrication.

If marbling enhances juici ness by serving as a lubricant around muscle bundles then it should be uniformly and finely dispersed throughout the lean. Marbling keeps the meat moist during cooking so natural juices don t evaporate in the pan. The most marbled cuts come from the loin where. Also called intramuscular fat marbling adds flavor and is one of the main criteria for judging the quality of cuts of meat.

In general the more marbling it contains the better a cut of meat is. Marbling helps to insure acceptable tenderness at higher levels of doneness. As the level of marbling increases in meat the bulk density decreases. Overcooking is marbling s worst nightmare since it renders all the fat out of the meat leaving behind a dry and tough steak without the moist flavors we know and love.

Marble score or grades are a component of the aus meat beef quality grading system and is assessed within the ribeye muscle. 1 the fundamental factors related to differences in meat tenderness. Marbling is so named because the streaks of fat resemble a marble pattern. Review of material what the student should know.

There is less muscle fiber and collagen per unit volume of meat potentially requiring less oral processing foster et al.