A Kansas State University study has found that the marbling texture of steak makes no difference to consumers in terms of the appearance and taste of the food. The marbling texture of meat is based on the amount of white, visible flecks of fat within meat.
Kansas State meat scientist Travis O'Quinn said the finding was surprising and countered previous beliefs that consumers preferred finely marbled meat -- which has smaller specks but the same amount of fat -- for tenderness and over
All access premium subscription
This content requires a subscription to Feedstuffs in order to access. If you are a paid subscriber, use your email and password to Log In now.
Current Feedstuffs Subscribers: Online and mobile access are now included at no charge to you. To read this article, use your subscriber email and password to log-in to your account (or contact us for assistance in updating your account.)
Not Currently a Subscriber: Subscribe NOW to Feedstuffs and receive our print and/or digital publications, enewsletters and premium online content. Visit Feedstuffs.com and click on Subscribe at the top of the page for more information.
SUBSCRIBE NOW https://circulation.feedstuffs.com/Publications.aspx
TO RENEW YOUR SUBSCRIPTION https://circulation.feedstuffs.com/SubscriptionOffers.aspx