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Encouraging more marbling, less fat in beef
date:May 13, 2016
tween back fat and marbling, and it affects the palatability of beef. The key is in the composition of the adipocytes that make up the back fat and marbling. Subcutaneous adipocytes are more commonly known as back fat, and intramuscular adipocytesmore commonly known as marbling fatare visible as the lines between sections of beef tissue, or the red meat.

Through biological and biochemical means, the researchers have isolated the adipocytes and grown them in culture systems. In those experiments

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