IMF of primals – end of processing line measurement using NMR (stage 2)

AMPC engaged inMR Measure to investigate the feasibility of a beef hot carcass grading system. The focus of the project was to grade/sort carcases through non-destructive measurement of Intramuscular fat (IMF); a key trait in eating quality.

As part of the project, inMR sucessfully conducted intramuscular fat (IMF) measurements of subprimals in a beef boning room using a the Marbl™ agnetic resonance sensor. The Marbl™ sensor is designed for single-sided measurements and it showed that measurements can be made of chilled meat in the boning room.