Marbling In Meat Science

A recent research article addresses the biology and biochemistry of beef marbling and its effects on production systems carcass and fat quality.

Marbling in meat science.

Marbling affects meat s juiciness tenderness texture and flavor attributes that determine eating experience in this case more of all the above is better. The science of bbq marbling skip to main content. A high quality steak will have a lot of marbling while a lean cut will have very little or no visible marbling. Marbling intramuscular fat is the intermingling or dispersion of fat within the lean.

Degree of marbling is the primary determination of quality grade. In this article we will discuss what marbling is where to find it and why you want to have marbling in your meat particularly beef. Marbling is the white flecks of intramuscular fat in meat most notably red meat. The pattern created by this marbling resembles marble like on your countertop.

College station beef with reasonable marbling and juicy taste is preferred among consumers and industry leaders continue to monitor how to consistently produce a product with these traits. The fat in lean muscle creates a marble pattern hence the name. Marbling represents a single structure rather than being isolated flecks of fat. The fat should be pure.

Marbling puts the bling in your beef. Marbling simply refers to the fat found within a cut of meat and between the muscle fibers themselves. Marbling is defined as the intermingling intramuscular fat and dispersion of fat within the lean meat von seggern calkins johnson brickler gwartney 2005. The usda grading system rewards marbling above all else so the eight grades that a cut could receive will prize a heavily marbled cut of meat regardless of the history or flavor.

This results in commercial feedlots forcefeeding grain pellets to fatten the cows faster while keeping them confined to small pens so they don t exert energy or work their muscles. Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs.