Texture Analysis Using Multiresolution Analysis for Ultrasound Tissue Characterization

There is a growing demand in the meat industry for a quantitative method of grading beef carcasses. Commercially available beef in the United States is graded subjectively by-certified United States Department of Agriculture (USDA) inspectors. This is done by visually determining the amount and distribution of intramuscular fat (IMFAT) or marbling in the ribeye muscle. A method for estimating quality attributes (such as marbling) in live animals would help cluster feedlot cattle into outcome groups for more effective marketing.