Prejudice that meat fat causes obesity~.

 The role of fat in meat flavor. 

Fat is also deeply involved in the five factors that determine the taste of a dish. In other words, sight, touch, smell, hearing, and taste are those. Looking at the role of fat, the visual element refers to improving the gloss of food.

The tactile element refers to the softening of food when it touches the tongue.

As for the olfactory component, the appetizing smell emitted by slightly burning fat enhances appetite

· As for the auditory element, making a delicious sound when frying is also a job of fat.

· In the case of gustatory elements, it can be said that fat plays a role in making proteins such as amino acids and inosinic acid, which form the source of taste, feel the taste of food on the tongue.

Therefore, fat itself has no taste, but it can be said that it plays a very important auxiliary role in enhancing the taste of food. For example, when grilling meat, first form a film on both surfaces with strong fire and then grill with low heat to prevent the juice and fat from melting out of the meat. Considering that beef sirloin with a lot of fat hybridization is delicious, it is given the highest grade of 1++ while grading, so you should not commit the act of removing all fat tissue and selling it again. If dieting is a problem, grill the meat together with the fat and remove it separately when eating.

 

• The reason why the hardness of fat differs depending on the breed of animal
• Saturated Fatty Acid Content in Meat
• Meat needs fat to taste

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