Evaluation of the SEUROP fat-cover classification system for beef eating quality and intramuscular fat content

Abstract Marbling is widely recognized as a key determinant of beef eating quality; however, its effectiveness as a standalone indicator of sensory enjoyment remains debated. This study investigated the relationships between USDA sensory marbling scores and both sensory and instrumental quality attributes in beef sirloin, using the same experimental material as a companion study on SEUROP classification. Samples from Hungarian Spotted heifers were evaluated for marbling using the USDA visual scale. Sensory attributes (texture, juiciness, fattiness, flavour, and overall impression) were assessed by a trained expert panel under standardized conditions, alongside instrumental measurements including Warner–Bratzler shear force, pH, colour parameters (CIELAB system), dry matter content, water-holding capacity, and cooking loss. Correlation analyses and multivariate statistical methods were applied. USDA marbling scores showed only weak or non-significant correlations with most sensory attributes, with the exception of colour parameters. Similarly, limited associations were observed between marbling scores and instrumental quality traits. These results suggest that visual marbling assessment alone has restricted predictive value for sensory eating quality in beef sirloin. The findings underline the limitations of subjective marbling-based classification and support the development of objective, measurement-based approaches—such as spectroscopic or imaging techniques—to enhance the reliability and transparency of beef quality qualification. This paper is available in two parts. The online version contains a link to the other part.