One of the greatest challenges to achieve the perfect plant-based meat analogue is replicating the muscle like fibers which deliver the firm bite consumers expect from meat.
According to Melissa Machen of Cargill, “Marbling is the intramuscular fat between fibers in a muscle. Marbling offers consumers a more juicy and flavorful eating experience. Beef, for example, is graded based upon the
amount of marbling. Vegetable oils like coconut oil and palm oil may be used to impart the “marbled state” in plant-based steak alternatives or plant-based burger alternatives.”