Compounds may help produce juicier meat

Getting a juicy cut of meat isn't always the easiest of tasks. Juiciness is governed by how much fatcalled marbling fat — is woven within the muscles. But the likelihood of getting a juicy steak or chop may increase in the future, thanks to Agricultural Research Service scientists who are studying a class of compounds that increase marbling fat in livestock.

Increased marbling fat improves meat quality factors such as flavor intensity, juiciness and texture. Decreasing fat in meats has been a goal of breeders in the past, but it results in meat that is not considered desirable by consumers.

Some of the compounds, called thiazolidinediones, are currently approved by the FDA for use in diabetic people to control glucose levels.

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