Location

Snowmass Village, CO

Start Date

1-1-1995 12:00 AM

Description

There are three economically important traits under the current U. S. Beef Grading System: the distribution and amount of intramuscular fat (or marbling), the subcutaneous fat thickness, and the ribeye muscle size. These traits are also major factors used in evaluating body composition for genetic improvement. The marbling scores are visually graded by certified inspectors under the current USDA Beef grading system. There is a increased demand for an objective quality evaluation system from livestock producers, meat industries, and consumers.

Volume

14B

Chapter

Chapter 8: NDE Systems, Reliability, and Transferability

Section

NDE Systems

Pages

2239-2244

DOI

10.1007/978-1-4615-1987-4_286

Language

en

File Format

application/pdf

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Jan 1st, 12:00 AM

Software Package and Application Systems in Meat Quality Evaluation and Prediction for Live Animals and Carcasses

Snowmass Village, CO

There are three economically important traits under the current U. S. Beef Grading System: the distribution and amount of intramuscular fat (or marbling), the subcutaneous fat thickness, and the ribeye muscle size. These traits are also major factors used in evaluating body composition for genetic improvement. The marbling scores are visually graded by certified inspectors under the current USDA Beef grading system. There is a increased demand for an objective quality evaluation system from livestock producers, meat industries, and consumers.