Kropf, Donald H.Hunt, Melvin C.Cross, H.R.Dikeman, Michael E.2010-12-152010-12-152010-12-15http://hdl.handle.net/2097/6976Beef carcass quality factors were evaluated under 25 different lighting systems (five lighting types each at five light intensities). Cool White fluorescent caused the darkest and most mature lean score, but marbling quantity score was not affected by lighting type or intensity. Lean was scored progressively brighter and more youth with increasing lighting intensity.BeefCarcassLight intensitiesQuality gradeConference paper