The NBQA is an in-depth look into all things affecting beef quality and consumer acceptance. As a meat scientist, one characteristic I look forward to is the report of the marbling scores observed during the study.

The objective of this study was to apply eye-tracking methodology in combination with traditional self-reported measures to further understand consumer perception of beef color and marbling.

The objective of this study was to evaluate the effects of marbling category and postmortem aging on the palatability of lamb loin chops as determined by U.S. consumers.

The 2011 National Beef Quality Audit showed that beef retailers and foodservice operators identified beef flavor as the primary attribute of importance when defining eating satisfaction.