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Published online 27 February 2008 | Nature 451, 1039 (2008) | doi:10.1038/4511039a
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Meat meter measures marbled muscles
Scientists devise way to measure tastiness of meat.
Japanese researchers have developed a device to objectively assess the deliciousness of meat — an important concern for a nation that is especially demanding about the quality of its beef.
Japan's Wagyu beef is prized for its marbled fat, which gives the meat its particular flavour, succulence and tenderness.
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The most healthful meat from bovines and related types of animals like the deers is that from free-ranging individuals who have eaten their natural foods, especially as wild game - not fed a grain-based diet as domesticated, confined livestock. Meat from natural bovines is not marbled, and the fat is healthful. This type of attention to fat is very wrong-headed.