marbling - Page 1 | The National Provisioner

Planteneers and Handtmann collaborate on solutions for marbled meat alternatives

Depending on the fat ratio and the machine setting, asymmetrical fat marbling is possible.

February 6, 2024

With functional systems from Planteneers and equipment from Handtmann, manufacturers of plant-based meat alternatives can produce marbled pieces with a fine fibrous structure.

Guest Commentary

Consumers getting the marbling message

Dr. Phil Bass

January 13, 2020

No Comments

The NBQA is an in-depth look into all things affecting beef quality and consumer acceptance. As a meat scientist, one characteristic I look forward to is the report of the marbling scores observed during the study.

Meat Science Review

Eye tracking used to further understand consumer perception

The eyes never lie: Application of eye-tracking equipment to understand consumer perception of beef color and marbling.

Hillary Martinez

November 4, 2019

No Comments

The objective of this study was to apply eye-tracking methodology in combination with traditional self-reported measures to further understand consumer perception of beef color and marbling.

Meat Science Review

Effects of marbling, postmortem aging lamb loin

Andrea Garmyn Mallorie Phelps Chance Brooks Ph.D. Mark Miller

March 7, 2019

No Comments

The objective of this study was to evaluate the effects of marbling category and postmortem aging on the palatability of lamb loin chops as determined by U.S. consumers.

It has long been known Prime-grade beef is often more tender than Select-grade beef, but the biological factors for the difference have not been well-defined.

Meat Science Review

Superoxide Dismutase Activity and beef tenderness

Evaluating the relationship between Superoxide Dismutase  Activity and Tenderness of USDA Prime and Select-grade beef.

Nicolas Herrera Michael D. Chao Emery Wilkerson Chris R. Calkins

June 16, 2017

No Comments

This project was conducted to evaluate a new hypothesis that may explain the tenderness difference between high- and low-marbled steaks.

Meat Science Review: Marbling still drives U.S. consumer beer-flavor preferences

Keith E. Belk Egan J. Webb Dale R. Woerner Dustin L. Pendell J. Daryl Tatum R. J. Delmore

December 2, 2014

No Comments

The 2011 National Beef Quality Audit showed that beef retailers and foodservice operators identified beef flavor as the primary attribute of importance when defining eating satisfaction.

Items Tagged with 'marbling'

ARTICLES

Planteneers and Handtmann collaborate on solutions for marbled meat alternatives

Consumers getting the marbling message

Eye tracking used to further understand consumer perception

Effects of marbling, postmortem aging lamb loin

Superoxide Dismutase Activity and beef tenderness

Meat Science Review: Marbling still drives U.S. consumer beer-flavor preferences

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