Kansas State University Study Counters Common Beliefs About Steak Marbling
March 17, 2017 | 1 min to read
MANHATTAN— A Kansas State University study has found the marbling texture of steak makes no difference to consumers in appearance and taste of the food.
The marbling texture of meat is based on the amount of white, visible flecks of fat within meat.
Meat scientist Travis O'Quinn said the finding was surprising and that it countered previous beliefs that consumers preferred finely marbled meat, which has smaller specks but the same amount of fat, for tenderness and overall taste.
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