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Assessment of the variation of marbling and intramuscular fat content of beef, and validation of possible factors to increase sensory beef quality
This thesis focuses on the intramuscular fat content (IMF) or the marbling of beef as main parameters of sensory beef quality. The aim is to identify the high variability of these traits and to verify possible influences such as genetics, age, gender and feeding strategies to increase marbling. The first part of this research focuses on the variation of quality traits within a genetically homogeneous line of an endangered German beef cattle breed “Rotes Höhenvieh” (RHV). The intramuscular fat content of beef samples ...