Palatability is not based only on one characteristic but is based on the relationship of three characteristics - tenderness, juiciness, and flavor – and how they work or do not work together to determine beef eating satisfaction. Beef quality grading uses the marbling score assigned to the ribeye muscle of a carcass to predict palatability of the resulting beef products. eating quality. Research shows that USDA Quality Grades effectively assess palatability differences when evaluated either by trained USDA official graders or by camera-based instrument measurements. The implementation of camera-based technology to objectively assist in the assignment of quality grades demonstrates an increased precision and accuracy in grade application, as well as a greater correlation of marbling scores and sensory attributes.