Characteristics Of A Good Marbling Meat

The marbling on a bone in cut should move cross wise through the meat and there should be a thicker strand near the bone.

Characteristics of a good marbling meat.

Meat should have a normal colour that is uniform throughout the entire cut. Some fats are undeniably. Marbling is the fat within the muscle also called intramuscular fat. The marbling keeps the meat moist so natural juices don t evaporate in the pan.

The presence of marbling has an extremely positive effect on the eating quality of beef in terms of tenderness juiciness moisture and flavour. 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. Beef lamb and pork should also have marbling throughout the meat. Marbling adds a lot of flavor and can be one indicator of how good the beef is.

There is less muscle fiber and collagen per unit volume of meat potentially requiring less oral processing foster et al. Meat with adequate marbling is less likely to be tough. The fat makes the meat softer and easier to chew as there is simply less muscle fibre. Boneless steaks should have marbling throughout the entire cut and they may also have a rind of fat.

As a result marbling adds tenderness which is a preferable mouthfeel. Cc by nc 3 0 content may be. This interlacing of fat in the muscle is known as the marbling of meat. Well marbling refers to the white flecks of intramuscular fat in each cut of meat.

In general the more marbling it contains the better a cut of meat is. Nor are we talking about layers of fat between two separate muscles like you ll see in chuck roasts for instance. Correlation of marbling characteristics with meat quality and histochemical characteristics in longissimus thoracis muscle from hanwoo steers pdf available via license. Marbling provides juiciness and flavor to meat.

Note that we re not talking about the layer of fat on the outside of the steak or roast which can be trimmed away. Marbling has a beneficial effect on juiciness and flavour of meat.