Remarkably, Wagyu cattle progressively desaturate intramuscular and subcutaneous fat leading to melting temperatures (Tm) well below 38°C. In parallel, the adipose tissue expands, arborises and invades the muscle. The process is aggressive in that it leads to loss of myofibres resulting in much smaller fascicles and therefore fine marbling or snowflaking.

The “Microscopic score” appears to be an excellent measure of marbling especially for lesser and greater degrees which are not quantified reliably by others methods.

By comparing muscle groups, we conclude that the tailhead is a suitable site for sequential monitoring. Melting temperatures of intramuscular and subcutaneous tissue are also useful.

值得注意的是，和牛牛逐渐使肌内和皮下脂肪不饱和，导致熔化温度（Tm）大大低于38°C。同时，脂肪组织会扩张，乔化并侵入肌肉。该过程是侵略性的，因为其导致肌纤维的损失，从而导致小得多的簇，并因此导致细大理石纹或雪花。

“微观分数”似乎是一种大理石花纹的极好度量，特别是对于较小和较大程度的大理石花纹，而其他方法无法可靠地量化。

通过比较肌肉群，我们得出结论，尾巴是进行连续监测的合适部位。肌内和皮下组织的熔化温度也是有用的。