Marbling In Meat Science

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.

Marbling in meat science.

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. Marbling is defined as the intermingling intramuscular fat and dispersion of fat within the lean meat von seggern calkins johnson brickler gwartney 2005. The fat in lean muscle creates a marble pattern hence the name. 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.

Marbling affects meat s juiciness tenderness texture and flavor attributes that determine eating experience in this case more of all the above is better. 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. Marbling simply refers to the fat found within a cut of meat and between the muscle fibers themselves. Degree of marbling is the primary determination of quality grade.

A recent research article addresses the biology and biochemistry of beef marbling and its effects on production systems carcass and fat quality. 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. A high quality steak will have a lot of marbling while a lean cut will have very little or no visible marbling. Marbling is the white flecks of intramuscular fat in meat most notably red meat.

Meat marbling and the imf content are strongly related. The pattern created by this marbling resembles marble like on your countertop. The fat should be pure. It is streaks of unsaturated healthy fats within the lean muscle fibers of a cut of meat.

Marbling is a visual meat characteristic defined as white particles visible on the cross section of the muscle albrech et al 1996 garcia et al 1968 essen gustavson et. Marbling intramuscular fat is the intermingling or dispersion of fat within the lean.