Marbling refers to which aspect of meat quality?

• A. Fat that determines the quality of meat
• B. Color of the meat
• C. Weight of the carcass
• D. Fat covering on the outside

Answer: (A)

Marbling is intramuscular fat—the fat that is dispersed within the muscle tissue. This fat melts during cooking and greatly influences eating quality by adding juiciness, flavor, and tenderness. Because marbling refers to fat inside the muscle that directly affects how the meat tastes and feels, that choice best describes what marbling is about. In contrast, color is about myoglobin, weight is about yield, and fat covering on the outside is external fat, not marbling inside the muscle.