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Encouraging more marbling, less fat in beef
date:May 13, 2016
Researchers at Texas Tech University and Texas AM may have discovered a way to increase marbling in beef without increasing external fat. The researchers found that the key is isolating a receptor in marbling adipocytes, which are fat cells juxtaposed to muscle tissue. Activation of that receptor, called G-coupled Protein Receptor 43 (GPR 43), produces lipids, and lipids are the key ingredient in marbling.

We feel if we can regulate this receptor in marbling, we can increase marbling without ma

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