Location

Snowmass Village, CO

Start Date

1-1-1995 12:00 AM

Description

In the Unites States, beef carcasses are subjectively graded by certified inspectors from the United States Department of Agriculture (USDA). The primary factors in determining beef quality grades are the amount and distribution (or marbling) of intramuscular fat. The intramuscular fat level is estimated by visual inspection of texture pattern in a cross-sectional area of the Longissimus dorsi (ribeye) muscle between 12th and 13th ribs. The four primary grades, from high to low marbling, are Prime, Choice, Select, and Standard. There is a growing demand in the meat industry for an objective system of evaluating the quality of beef carcasses as well as live animals. With some sort of instrument grading system, the beef industry could move towards a long desired goal of value-based marketing.

Volume

14B

Chapter

Chapter 6: Material Properties

Section

Biomedical Materials

Pages

1757-1764

DOI

10.1007/978-1-4615-1987-4_225

Language

en

File Format

application/pdf

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Jan 1st, 12:00 AM

Ultrasound Tissue Characterization for Quality Grading of Beef Carcasses

Snowmass Village, CO

In the Unites States, beef carcasses are subjectively graded by certified inspectors from the United States Department of Agriculture (USDA). The primary factors in determining beef quality grades are the amount and distribution (or marbling) of intramuscular fat. The intramuscular fat level is estimated by visual inspection of texture pattern in a cross-sectional area of the Longissimus dorsi (ribeye) muscle between 12th and 13th ribs. The four primary grades, from high to low marbling, are Prime, Choice, Select, and Standard. There is a growing demand in the meat industry for an objective system of evaluating the quality of beef carcasses as well as live animals. With some sort of instrument grading system, the beef industry could move towards a long desired goal of value-based marketing.