Anyone who loves meat knows that the cut needs to have a little fat. It is important for the flavor of the protein because it is what makes the cut soft and juicy, as it protects the protein from post-mortem cooling.
People in the fitness world may find it strange – as they are terrified of meatwith fat – but around 7 or 8 mm of fat, or even intramuscular fat, guarantees quality of the cut. The expert Enrique Paván said this, in an interview published in the newspaper O Globo.
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According to him, between 3 and 4% is the “optimal” level of meat marbling. This gives the cut more palatability.
According to the report, the color of meat fat comes mainly from cattle feed. When the animal eats fresh pasture, the fat becomes more yellowish.
This is due to the presence of beta-carocene in the pasture. The pigments are absorbed by the animal's body and transformed into vitamin A in its intestine.
According to the expert, beta-carotene is responsible for around 90% of the yellow color of meat fat. Since soluble proteins increase the dispersion of vitamin A. The substances bind to high-density lipoproteins that promote the production of good cholesterol in meat.
The betacarocenes, vitamins A, C, D and E, in addition to selenium, lutein and lycopenes, are very powerful antioxidant substances, which further improve the level of meat.
Some genetic factors can also influence the color of the fatof the meat. In this regard, among beef cattle breeds, Angus is the one with the most yellowish adipose tissue. While this type of event is more common with dairy cattle.
Furthermore, according to the report, it is possible to “unyellow” the fat from cattle by leaving them in a corral for 30 to 60 days, feeding only on concentrates.
Graduated in Social Communication from the Federal University of Goiás. Passionate about digital media, pop culture, technology, politics and psychoanalysis.
