Which term refers to the interlacing of fat in muscle that affects meat flavor and tenderness?

Marbling refers to the flecks or streaks of fat found interspersed within the muscle tissue of meat. This internal fat plays a crucial role in enhancing meat flavor and tenderness. When cooked, the fat within the muscle melts, contributing moisture and richness to the meat, which can significantly improve the overall eating experience. The more marbling a cut of meat has, the more tender and flavorful it is generally perceived to be.

In contrast, bone tissue is primarily involved in the structure and support of animals and does not directly contribute to the flavor or tenderness of meat. Coarse muscle fibers refer to the texture of the meat and are associated with the types of cuts and their source muscles, but they do not encapsulate the impact of fat interlacing. Skeletal muscle is the broader category of muscle tissue from which meat is derived, but again, it does not specifically address the important role that marbling plays in meat quality. Thus, marbling is the most accurate term to describe the interlacing of fat in muscle that significantly affects flavor and tenderness.