Investigation on an Equation for Converting Marbling Score Used in the Old Beef Carcass Grading Standards into Beef Marbling Standard

Strategies for Managing Marbling in Beef Cattle

The objective of this paper is to review strategies that are known to enhance the level of marbling in beef. Research has demonstrated that marbling contributes significantly to beef’s eating quality—primarily to flavor and juiciness—but also to tenderness. Furthermore, a recent study showed that consumers are willing to pay 50% more for well-marbled USDA Prime grade steaks than for lesser-marb...

Genetic Aspects of Marbling in Beef Carcasses

INTRODUCTION: The goal of this paper is to review the genetic aspects of marbling in beef carcasses and to serve as a reference source. It is not meant to be an exhaustive review of the literature in regard to all relationships involving marbling with other production and carcass traits. However, it is meant to review several of the major studies around the world that could have direct genetic ...

The Impact of Selecting for Marbling on Beef Cow Herds

On a Fluency Image Coding System for Beef Marbling Evaluation

This paper presents a Fluency Image Coding System of beef rib-eye images for Beef Marbling Evaluation. This is the second in a series of cooperative researches with the Japan Livestock Technology Association under an initiative to construct an Automated Online Beef Marbling Grading Support System by image analysis techniques. Our first cooperative research was on a Beef Marbling Grading Method,...

Use of expected progeny differences for marbling in beef: II. Carcass and palatability traits.

A 2-yr study was conducted to determine the effect of EPD for marbling on marbling score, palatability traits, and carcass fatness in beef. Steer (n = 122) and heifer (n = 123) carcasses were obtained by mating Angus bulls having a high ( > .4) or low ( < -.16) EPD for marbling to MARC II cows (1/4 Angus, 1/4 Hereford, 1/4 Simmental, and 1/4 Gelbvieh). Carcass traits, composition of primals, qu...