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Author Spotlight: Improving Beef Cattle Nutrition and Production with a Focus on Feed Efficiency and Meat Quality Traits Through Advanced Biochemical and Molecular Assays
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Adding value to beef portion steaks through measuring individual marbling.

L Pannier1, T M van de Weijer2, F T H J van der Steen2

  • 1Murdoch University, College of Science, Health, Engineering and Education, Western Australia 6150, Australia.

Meat Science
|July 19, 2023
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Summary

Beef loin marbling varies significantly within cuts. Objective measurements reveal potential for grading individual steaks, improving beef quality assessment and value.

Keywords:
Grading siteIntramuscular fatMarbling distributionPortion steaks

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Area of Science:

  • Animal Science
  • Food Science
  • Meat Science

Background:

  • Current beef grading systems assume uniform marbling within the M. longissmus thoracis et lumborum (loin).
  • Marbling, or intramuscular fat (IMF), significantly impacts beef quality and consumer preference.
  • Individual portion steaks are not typically graded for marbling.

Purpose of the Study:

  • To investigate marbling variation within beef cube rolls.
  • To assess the accuracy of objective marbling measurements using a vision scanner.
  • To explore the potential for grading individual beef steaks based on marbling.

Main Methods:

  • Collected 102 cube rolls with diverse marbling.
  • Sliced cube rolls into 15 mm portion steaks.
  • Used a Marel vision scanner for objective marbling scores and tested IMF% at three locations (grading site, middle, cranial).

Main Results:

  • Significant marbling variation was observed across the length of the cube roll for both vision scanner scores and IMF%.
  • The variation in vision scanner marbling scores equated to 316 Meat Standards Australia (MSA) marbling units.
  • Steak location demonstrated marked differences in marbling levels.

Conclusions:

  • Beef loin marbling is not uniform and varies significantly along its length.
  • Objective marbling measurement of individual portion steaks is feasible.
  • There is an opportunity to segregate individual beef steaks based on marbling levels for improved quality assessment and value.