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   Kansas State University Study Counters Common Beliefs About Steak Marbling
by Pat Melgares, Kansas State University
Posted: Friday, March 17, 2017 at 3:46PM EDT

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.

To read the rest of the story, please go to: Kansas State University


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