Question

The penetration of fat within the muscle fibre when an animal is well fed, is called as __________

• A. stabilization
• B. marbling
• C. ageing
• D. rigor mortis

Hint:

When you see a high-quality cut of steak with fine white lines of fat running through the red meat, you are looking at marbling. It's a visual indicator of a tender and flavorful piece of meat.

Answer 1

The Correct Option is B

Step 1: Understanding the Concept:
This question asks for the specific term used to describe the fat that is deposited within the lean tissue of meat, which is a key factor in determining its quality.
Step 3: Detailed Explanation:
- Marbling is the common term for intramuscular fat, which appears as small flecks or streaks of fat within the muscle. It is a desirable trait in meat, as it contributes significantly to juiciness, flavor, and tenderness during cooking. The amount of marbling is influenced by the animal's breed, diet, and age.
- Stabilization is a general term for making a system stable and is not specific to meat science.
- Ageing (or aging) is the process of holding meat at controlled temperatures for a period to allow natural enzymes to break down muscle fibers, thereby increasing tenderness.
- Rigor mortis is the post-mortem stiffening of muscles.
Step 4: Final Answer:
The deposition of fat within the muscle is called marbling. Therefore, option (B) is correct.