Marbling

What is marbling ?

Marbling is the streaks fat resemble around meat like a marble pattern. Thats why its so named as marbling.

It is known as intramuscular fat (IMF).

In general, a piece of meat will get softer (more tender) as it contains more marbling due to ‘lubrication effect’.

Marbling also contributes to producing sustainable, healthy, and tasty beef.

Fat are important for flavour, product texture, proper growth and development of children and also reducing product cost. 

Do u you know that: Without fat all meats taste the same.

Marbling has become one of the least understood concepts in the beef-consuming world.

People said:

If your blood test shows low-density lipoprotein (LDL) cholesterol levels have jumped, cut back on red meat—especially highly marbled beef.

Fact says:

No human studies have ever shown that supplementing the diet with beef increases LDL cholesterol. The marbled beef contains oleic acid (oleic acid contain sin olive oil and definitely of course its good for you!!). Additionally, studies have shown that oleic acid supplements can decrease LDL.

he is my dean, Prof Dr Che Abdullah (Prof Che Lah) - hes the the one who teaches us the course Meat Technology (Meat Tech) 

As Prof always remind us - All food is nutritious for men, as long as we take it in medium size (optimally consumed).