Marbling In Meat Processing

We ll talk more about fat development later but it s.

Marbling in meat processing.

Marbling is a term used to describe the fat content inside of beef muscle known as intramuscular fat. The most marbled cuts come from the loin where. Marbling is the white flecks of intramuscular fat in meat most notably red meat. In general the more marbling it contains the better a cut of meat is.

Increasing marbling in beef without increasing overall fatness date. Feeding 8 dm flax to feedlot heifers increased gain and efficiency and processing flax increases available energy and resulted in increased efficiency of growth. Marbling affects meat s juiciness tenderness texture and flavor attributes that determine eating experience in this case more of all the above is better. Grilling season is upon us.

Intramuscular fat is the flecks of white fat found within the actual lean muscle intermuscular fat is different this term is used to describe the fat that is found between the different muscles in the beef carcass. The multi stich pump enhancement of hri hotel restaurant institutional whole muscle meat items is a longstanding practice for adding things such as moisture enzymatic tenderizers salt soluble spices sodium phosphate. Also called intramuscular fat marbling adds flavor and is one of the main criteria for judging the quality of cuts of meat. Meat grading achieve a high amount of marbling throughout the muscles of the animal.

We offer usda inspected processing of chickens guinea hens and turkeys. We ve covered the basics of usda beef grades. Feeding 8 dm flax can increase the level of n 3 fatty acids in fresh beef. With a bit of beef knowledge you can avoid that problem and be the king or queen of the barbeque.

Texas tech university summary. Impacts marbling is an excellent indicator of eating satisfaction of fresh meat. May 5 2016 source. Marbling keeps the meat moist during cooking so natural juices don t evaporate in the pan.

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. The degree of marbling in a restaurant cooked steak is a nonissue because marbling is no longer observable at that point. Marbling is so named because the streaks of fat resemble a marble pattern. It s time to enjoy that wonderful smell of meat cooking across neighborhood backyards.

An expert on skeletal muscle growth in cattle helped lead a study examining. With so many choices available at your store and meat counter choosing the best cut of meat for your dish can be overwhelming. We are marble city meats and we are here to provide you with high quality premium processing.