Can The Grading Camera Accurately Evaluate Marbling in Cow Carcasses?
Project Title
Application of Augmented Marbling Score Evaluations on Canada D1, D2, D3 and D4 Beef Carcass Grades
Researchers
Óscar López Campos [email protected]
Amanda Bennett (Canadian Beef Grading Agency) and Howard Kirbyson (Canadian Food Inspection Agency, National Livestock Carcass Grading Specialist)
| Status | Project Code |
|---|---|
| In progress. Results expected in March, 2028 | BQU.05.24 |
Background
Canada’s packing sector is interested in sorting cow carcasses based on marbling as a step towards developing branded cow-beef products. The challenge is that the grading camera (which works just fine to evaluate marbling in fed beef) has never been tested on cow carcasses. Cows have darker beef and yellower fat than fed cattle so we can’t assume it will detect and measure marbling as accurately.
Objectives
- Determine whether the grading camera can accurately predict marbling in cows
What they will do
They will compare camera vs. grader marbling scores on 4,400 cow carcasses (1,100 each from the D1, D2, D3 and D4 cow grades). A steak will be collected from the grade site from 600 of these carcasses (150 from each grade) and used to measure the actual intramuscular fat content (as a check against the grader and camera marbling scores).
Implications
An objective camera-based measure of carcass quality will help commercial processors develop branded beef programs that add value to cow carcasses and expand the range of products and price points available to beef consumers.