Location

Seattle, WA

Start Date

1-1-1996 12:00 AM

Description

In the United 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. Also, objectively and accurately evaluating beef quality attributes in live animals can be applied for sorting feedlot cattle and making genetic improvements in breeding stock. This could have a great impact on the future of the beef industry.

Book Title

Review of Progress in Quantitative Nondestructive Evaluation

Volume

15B

Chapter

Chapter 5: Engineered Materials

Section

Biomedical Materials

Pages

1329-1334

DOI

10.1007/978-1-4613-0383-1_173

Language

en

File Format

application/pdf

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Jan 1st, 12:00 AM

Ultrasonic Evaluation of Quality Attributes in Live Beef Animals Using Real-Time B-Mode Ultrasound Imaging

Seattle, WA

In the United 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. Also, objectively and accurately evaluating beef quality attributes in live animals can be applied for sorting feedlot cattle and making genetic improvements in breeding stock. This could have a great impact on the future of the beef industry.