Marbling Analysis for Evaluating Meat Quality: Methods and Techniques

Abstract

Marbling is one of the most important traits determining the quality of meat, and the richness of marbling is often considered by consumers as the primary factor when buying meat in view of its contribution to sensory characteristics of meat. In the market, there has been a constant demand for meat products with an assured degree of marbling. Conventionally, marbling of meat is assessed by visual appraisal or chemical analysis, which has the disadvantages of being subjective and time-consuming. In order to improve the detection accuracy and production efficiency, a variety of modern instrumental techniques, including spectroscopic techniques, imaging techniques, and hyperspectral imaging, have been developed for marbling analysis. This paper gives a comprehensive overview on the recent advances in marbling analysis. What's more, the advantages, limitations and some perspectives on the future trends of these techniques are also presented.

Analysis of Growth Intensity and Carcass Characteristics of Wagyu-Aberdeen Angus Crossbred Steers

“…Following slaughter analysis parameters were evaluated: dressing percentage ( %); carcass weight (kg); cold carcass weight (kg); beef marbling score (BMS); weight of chosen cuts (kg -cut-out, round, chuck, rump, tenderloin, shank, flank); tallow content (kg); and waste (kg). In our study, we used 12-point scale, as is in accordance with Japan Beef Grading Association (Cheng et al, 2015).…”

“…Daily gains can be around 900 g, dressing percentage should be around 64 %, and high values of beef marbling score (BMS) are characteristic for Wagyu cattle (Cottle and Kahn, 2014). The 12-point scale of intramuscular fat in the Longissimus dorsi muscle is used in Japan for BMS visual evaluation (Cheng et al, 2015). Not only the content of intramuscular fat is higher, but also muscles have higher concentration of oleic acid and other monounsaturated fatty acids.…”

Identification of Marbling Gene Loci in Commercial Pigs in Canadian Herds

“…Marbling or IMF % is the fat in the muscle fibres of loin pork chops that gives flavour, texture, moisture, and some tenderness to the cooked meat. Marbling is visually assessed subjectively as small white fat deposit, as well as by spectral analysis, ultrasound, or chemical analysis [1]. The chemical analysis of intramuscular fat can be objectively scored as the percentage of fat obtained from a unit of lean muscle and measured by petroleum ether extraction (Soxtec) or by NMR [2] with a Smart Trac analyser.…”

“…Selection for pigs with good marbling are being developed as a meat quality line, but the current overly simplified grading system needs to be updated. IMF % is measured mainly post-mortem and subjectively [1], and may be difficult to place in an in-line processing system. The use of GWAS and genetic markers for marbling will assist the pork industry's efforts to maintain a minimal level of IMF.…”

Identification of Marbling Gene Loci in Commercial Pigs in Canadian Herds

“…Marbling or IMF % is the fat in the muscle fibres of loin pork chop that gives flavour, texture, and moisture and some tenderness, to the cooked meat. It is visually assessed as small white fat deposit by spectro-analysis, ultrasound or chemical analysis (Cheng et al 2015). Chemical analysis can be objectively scored as the degree of fat obtained from lean muscle and measured by petroleum ether extraction (Soxtec) or by nuclear magnetic resolution (NMR) (Keeton et al 2003) with a Smart Trac analyzer.…”