Which type of fat is primarily targeted during the marbling process in meat?

The primary target during the marbling process in meat is intramuscular fat. This type of fat is interspersed within the muscle fibers and contributes significantly to the flavor, juiciness, and tenderness of the meat. Marbling improves the overall eating quality, making meat more desirable to consumers. Intramuscular fat can enhance the perception of flavor because fat retains and amplifies different flavor compounds present in the meat.

In contrast, subcutaneous fat, which lies just beneath the skin, and visceral fat, which surrounds the organs, do not contribute to the meat's marbling characteristics in the same way. External fat, while it can provide some protection and influence cooking outcomes, does not enhance the meat's texture or flavor profile as intramuscular fat does. Thus, focusing on intramuscular fat is essential for achieving the desired quality in meat production.