A Kansas State University study has found that the marbling texture of steak makes no difference to consumers in appearance and taste. Marbling is the amount of white, visible flecks of fat within the meat. Kansas State University
A Kansas State University study has found that the marbling texture of steak makes no difference to consumers in appearance and taste. Marbling is the amount of white, visible flecks of fat within the meat.

Consumers indifferent to marbling texture of steaks

Study finds marbling texture - amount of white, visible flecks of fat within meat - makes no difference to consumers in appearance and taste of steak.

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

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