Fat adds flavour, says study

Townsville Bulletin - - NEWS -

“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.

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