Application of image processing software for ribeye steak marbling assessment and its correlations with beef quality attributes

Abstract

Importance of Work: Image processing software (IPS) provides a promising method
for improving ribeye steak marbling assessment, having a strong correlation with
intramuscular fat content (IMF).
Objectives: To evaluate ribeye steak marbling using IPS and to investigate correlations
between image-derived data and beef quality attributes: color, texture, IMF and carnosine
content (CC).
Materials and Methods: Ribeye steak was sampled from four cattle breeds: Wagyu (Wi),
Wagyu crossbreed (Wx), Angus (Ai) and Angus crossbreed (Ax). Digital sample images
were captured and marbling quantification was conducted using IPS and expressed as
fat area (FA). Correlations were investigated between image-derived data using IPS and
other attributes.
Results: IPS identified color differences between Ai and Ax and illustrated similarities
between Wi and Wx based on colorimetry data. The IPS displayed better color variation in
muscle and IMF than the colorimeter. The IPS successfully applied FA to show marbling
differences between Ai and Ax and between Wi and Wx, with the results being the same
as from using the IMF results. Ai had softer texture and higher CC than Ax; however,
these values did not differ for Wi and Wx. FA, calculated based on IPS, had strong
correlations with IMF and CC; however, FA had no significant correlation with hardness.
Main Findings: IPS demonstrated its potential in a marbling evaluation tool for ribeye
steaks based on IMF and CC estimations. Digital image capture and IPS were more
efficient at evaluating sample color than the standard colorimetry method. IPS should be
feasible in beef quality prediction and marbling scale development in the meat slaughter
industry