The Effectiveness of the Use of Ultrasound Methodology (Applied to Live Animals) to Assess the Quality of Meat

The use of non-invasive technologies is among the most accurate methods for assessing meat quality parameters. Beef tenderness and palatability are strongly influenced by the amount of intramuscular fat, commonly referred to as marbling. Marbling is widely used in breeding programs to select animals with superior meat quality. In this study, we analyzed 236 Angus bulls and 22 Angus heifers from various farms in Lithuania, all aged 450 ± 112 days. Ultrasound examinations were performed using a linear transducer with a silicone standoff to evaluate the loin eye area. Key meat quality indicators, such as fat thickness, loin area and thickness, and intramuscular fat, were found to increase with the weight of bulls, ranging from 365 ± 12.70 kg to 825.57 ± 11.75 kg (<i>p</i> < 0.001), and heifers, ranging from 273 ± 20.71 kg to 767 ± 41.01 kg (<i>p</i> < 0.001). The highest intramuscular fat values were observed at 7.50 ± 0.75% (<i>p</i> < 0.05) to 6.9 ± 1.36% (<i>p</i> < 0.1) in bulls weighing 431.33-825.57 kg and 7.98 ± 0.28% (<i>p</i> < 0.001) in heifers weighing 603 kg. These findings demonstrate the feasibility of selecting Angus cattle for improved meat quality traits across different weight categories.