The effect of marbling on eating quality
MSA research has related increased marbling to higher eating quality scores for many cuts. The effect is greatest in the high value loin cuts. It is not clear to what extent this relationship is caused by improved tenderness versus juiciness.
Marbling and genetic improvement
Marbling can be improved by genetic selection. Many breeds now publish Estimated Breeding Values (EBV’s) for IMF (intramuscular fat %) which can assist selection. Data from carcase feedback is also very helpful to identify genetic trends. The myMSA feedback system at www.mymsa.com.au, can assist in analysing marbling feedback