Fat adds flavour, says study
“NO fat, no flavour”, has long been the catch- cry of steak connoisseurs, but now there is scientific evidence that seems to support it.
Marbling does make the meat more tender and tastier, the results of a CSIRO study show, perhaps helping people justify paying a higher price tag for these cuts.
“You speak to anyone who knows anything about meat and they will say, if the meat’s got no fat, it’s got no flavour, so we all know it anecdotally, but we thought can we actually prove it?” flavour and sensory science researcher Dr Damian Frank said.
The study found that when the Wagyu and Angus beef steaks had more than 10 per cent intramuscular fat, it had significantly higher “flavour volatiles”— a measure of the taste intensity.