Marbling In Meat Lubrication

Also called intramuscular fat marbling adds flavor and is one of the main criteria for judging the quality of cuts of meat. 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.

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The most marbled cuts come from the loin where.

Marbling in meat lubrication.

Bulk density or lubrication effect. Marbling keeps the meat moist during cooking so natural juices don t evaporate in the pan. 1 the fundamental factors related to differences in meat tenderness. As the level of marbling increases in meat the bulk density decreases.

Marbling is so named because the streaks of fat resemble a marble pattern. If marbling enhances juici ness by serving as a lubricant around muscle bundles then it should be uniformly and finely dispersed throughout the lean. As meat is cooked to more advanced degrees of doneness the tougher it will get. Marbling that is fine textured small flecks and uniformly distributed is preferred over marbling that appears as large coarse flecks of intramuscular fat.

Marble score or grades are a component of the aus meat beef quality grading system and is assessed within the ribeye muscle. In addition to the quantity of marbling the distribution and texture of visible fat flecks within the ribeye are also considered during assessment of marbling score. Marbling helps to insure acceptable tenderness at higher levels of doneness. 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.

In general the more marbling it contains the better a cut of meat is.

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