Prediction of beef palatability using the Meat Standard Australia (MSA) system

Posted: Sat 28th Nov, 2020

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Author: Virginia Resconi

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Category: The Use of Available Data (Traceability) to Improve Performance & Meat Quality

A vision system for measuring eye muscle area, marbling score and intramuscular fat at the slaughterhouse

Posted: Mon 8th Aug, 2022

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Author: Jakeline Romero

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Category: Tools to evaluate the carcass and meat quality prior to and in the slaughterhouse 

Carcass data registered at slaughter available to farmers

Posted: Wed 30th Mar, 2022

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Author: alessandro mazzenga

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Category: The Use of Available Data (Traceability) to Improve Performance & Meat Quality

Mapping of intramuscular marbling of carcasses in cooperation with Linnamäe Meatfactory and Liivimaa Lihaveis NPO grassfed quality scheme, with the aim of selecting suitable carcasses and providing feedback to farmers.

Posted: Tue 30th Aug, 2022

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Author: Airi Külvet

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Category: Tools to evaluate the carcass and meat quality prior to and in the slaughterhouse 

Main factors of marbling level in beef cattle – The Angus Breedplan

Posted: Thu 4th Aug, 2022

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Author: José Pais

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Category: On-farm strategies to increase/improve marbling/tenderness/colour in beef meat