Location

Snowmass Village, CO

Start Date

1-1-1995 12:00 AM

Description

Intramuscular fat content and distribution (marbling) are important attributes for beef quality grading. The USDA (United States Department of Agriculture) certified inspectors determine the beef quality grades, based on marbling, by visually inspecting the cross sections of longissimus dorsi (ribeye) muscle at the 12th rib location on chilled beef carcass. This subjective method of grading, however, will not meet the meat industry’s demand for a value based marketing system. One important step towards this goal is an objective method of characterizing intramuscular fat or marbling. B-mode ultrasound has been shown to have the potential for predicting intramuscular percentage fat (%-fat) in live animals [1] as well as carcasses [2]. This paper presents the potential of A-mode ultrasound for characterizing intramuscular fat.

Volume

14B

Chapter

Chapter 6: Material Properties

Section

Biomedical Materials

Pages

1781-1788

DOI

10.1007/978-1-4615-1987-4_228

Language

en

File Format

application/pdf

Share

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Jan 1st, 12:00 AM

Application of A-Mode Ultrasound to Characterize Intramuscular Fat Content

Snowmass Village, CO

Intramuscular fat content and distribution (marbling) are important attributes for beef quality grading. The USDA (United States Department of Agriculture) certified inspectors determine the beef quality grades, based on marbling, by visually inspecting the cross sections of longissimus dorsi (ribeye) muscle at the 12th rib location on chilled beef carcass. This subjective method of grading, however, will not meet the meat industry’s demand for a value based marketing system. One important step towards this goal is an objective method of characterizing intramuscular fat or marbling. B-mode ultrasound has been shown to have the potential for predicting intramuscular percentage fat (%-fat) in live animals [1] as well as carcasses [2]. This paper presents the potential of A-mode ultrasound for characterizing intramuscular fat.