A NEW TECHNIQUE FOR OBJECTIVE EVALUATION OF MARBLING IN BEEF

The described technique for an objective evaluation of marbling by aut omated image analysis allows the measurement of new parameters to char acterize intramuscular fat deposition. More information is obtained in comparison to subjective marbling scores or chemical fat content. Thu s it becomes possible to compare fat distribution from different exper iments. In this study the new technique was applied to investigate int ramuscular fat deposition of meat from different cattle breeds.