Applying novel combined MRI methods to investigate quality attributes of marbled beef from different primal cuts

Intramuscular fat (IMF) is a key determinant of beef eating quality, yet conventional assessment methods remain subjective and inefficient. This study explored the potential of magnetic resonance imaging (MRI) as a non-destructive technique for discriminating quality attributes among four beef cuts: sirloin, ribeye, flap, and filet. The study (n = 3 animals per cut) evaluated how low-field MRI (0.5T) T2 relaxometry and pseudocolor imaging correlate with physicochemical, textural and nutritional traits across four beef cuts, finding that MRI-derived fat parameters strongly associated with chemically measured fat, hardness and color; details of MRI acquisition and statistical modeling are provided. Flap exhibited the highest water-holding capacity but also the greatest cooking loss, while filet had the highest protein and polyunsaturated fatty acid levels yet the lowest water-holding capacity. Sirloin displayed relatively balanced characteristics. These findings highlight the applicability of MRI as an objective, efficient tool for comprehensive quality profiling and grading of beef cuts, advancing beyond traditional fat quantification toward multi-parameter assessment models. • Novel Magnetic Resonance Imaging techniques enable non-destructive quality profiling across different beef cuts. • Magnetic Resonance Imaging-derived parameters correlate with key physicochemical, compositional, and nutritional traits. • Fat-water states and spatial distribution are visualized, explaining cut-specific quality differences.