Final answer:
The statement that poultry does not have any intramuscular fat or marbling is false. Although less common than in beef, some poultry can exhibit marbling, particularly in certain breeds or species that are managed for this trait, affecting flavor and juiciness.
Step-by-step explanation:
Poultry can have intramuscular fat, also known as marbling, although it is typically less than what is found in red meats like beef. The degree of marbling can vary depending on a number of factors including the species of poultry, the diet fed to the birds, and their breeds.
The marbling effect in poultry is not as pronounced as it is in beef, partly because poultry meat is leaner. Intramuscular fat is present, but in smaller amounts, making the meat appear less marbled. Nevertheless, some birds, like certain types of ducks and geese, can accumulate more intramuscular fat compared to chickens and turkeys. This can contribute to the flavor and juiciness of the meat when cooked.
Careful breeding, nutrition, and management practices can influence the level of intramuscular fat in poultry. Producers may sometimes aim for higher levels of marbling in order to improve the sensory attributes of the meat, especially in premium markets where the tenderness and flavor associated with marbling are highly valued.