Marble meat is the meat of mammals, usually red , which contains various amounts of intramuscular fat, giving it a look that resembles a marble pattern. Most often this term is used for beef , but can also be used for pork (breed Tokyo-X ) and horse meat (meat of the Yakut horse ). Veal is less prone to marbling, as young cattle first develop subcutaneous fat, fat around the kidney, heart, and pelvic fat. Intramuscular fat is formed in the second turn, and only in the last intramuscular. Marble meat is a delicacy due to the small share in the total volume of meat produced, while demand for it is increasing.
Content
Terminology
Marble meat - the presence of intramuscular fat in animal meat. The evaluators examine the volume and distribution of marbling in the longest muscle of the back (Longissimus dorsi) on the surface of the cut after the incision was made between the 12th and 13th ribs. The degree of marbling is one of the main criteria for determining the quality category.
Factors Affecting Marbling
Breeding
Marbling depends on the breed and the genetic predisposition of the animal to the formation of marbling, as well as on selection. Cattle of such meat breeds as Aberdeen Angus , Shorthorn and Vagyu, and dairy such as Jersey , Holstein and Brown Schwyz have higher marbling scores on average cattle compared to other breeds such as Simmental , Charolais or kian .
Nutrition
Marbling also depends on feeding time and type of feed. The longer the cattle are fed high-calorie food, the more likely it will be to have higher quality indicators, but significantly less marble meat (as a percentage of the carcass, that is, the ratio of lean to marble meat). Feeding livestock with a large number of cereals, such as corn or barley, will change the color of fat from yellowish to white. In addition, the chances of getting a higher quality class will increase according to the USDA .
Physical Activity
Low physical activity is also a factor affecting marbling. In cows and gobies that have grown in cramped stalls, meat is softer than in animals grazing freely. Thus, animals that are restricted in movement easily accumulate intramuscular fat, their meat becomes soft. And free-grazing cows consume fiber-rich grass (rather than cereals), and have serious force loads on the muscles during walking [1] .
However, worldwide accepted technology for raising and fattening cattle for obtaining marbled meat is fedlots - platforms for final fattening with high-calorie diets for at least 120 days before slaughter, while the animals were in free pasture for the first time.
A special technology for growing bulls is Kobe. Using this technology, calves are milked up to 4-6 months, and then they are transferred to grazing land, where they live a free life, almost without human intervention. Gobies that have grown up on pastures to a certain body weight are placed in individual rooms with soundproof walls and suspended on reins. This is done so that the bulls can not move, but also do not lie, since the muscles of the animal must be in tension to evenly distribute the fatty layers in the muscle tissues.
During this period, the calves are fed with selected grain and, to improve their appetite, they are drunk with high-quality beer. The combination of vitamin B1 in the feed with low alcohol enhances fat deposition. The longer the bull-calf is fed with grain, the greater the βmarblingβ of its meat. The average standard for grain feeding: 200-300 days. So that the fat goes deep into the muscles and forms thin veins in the muscle tissue. .
See also
Vagu
Notes
Links
- US Beef Quality and Yield Varieties
- Academy of Steaks Right [1]