The effects of marbling on flavour and juiciness scores of cooked beef, after adjusting to a constant tenderness

By J. Thompson. 2004

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Intramuscular fat content in meat-producing animals: development, genetic and nutritional control, and identification of putative markers. (2010, background): “However, when variations in tenderness are controlled , the contribution of marbling to palatability is more important due to its specific contribution to juiciness (about 38.4% of the variation; Jeremiah et al., 2003b) and flavour (Thompson, 2004).”
Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality. (2006, background): “50) than tenderness, flavour or juiciness scores (see reviews of Burrow, Moore, Johnston, Barense, & Bindon, 2001; Hocquette, Renand, Levéziel, Picard, & Cassar-Malek, 2005), and whilst IMF content is often positively correlated to tenderness, especially when large numbers of animals are studied (Th”