Marbling In Meat Lubrication

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

Marbling in meat lubrication.

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. Marble score or grades are a component of the aus meat beef quality grading system and is assessed within the ribeye muscle. As the level of marbling increases in meat the bulk density decreases.

The most marbled cuts come from the loin where. Marbling keeps the meat moist during cooking so natural juices don t evaporate in the pan. Marbling that is fine textured small flecks and uniformly distributed is preferred over marbling that appears as large coarse flecks of intramuscular fat. 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.

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 helps to insure acceptable tenderness at higher levels of doneness. Bulk density or lubrication effect. As meat is cooked to more advanced degrees of doneness the tougher it will get.

Marbling is so named because the streaks of fat resemble a marble pattern.