Using measurements of muscle color, pH, and electrical impedance to augment the current USDA beef quality grading standards and improve the accuracy and precision of sorting carcasses into palatability groups.
Wulf, D M
Using measurements of muscle color, pH, and electrical impedance to augment the current USDA beef quality grading standards and improve the accuracy and precision of sorting carcasses into palatability groups. [electronic resource] - Journal of animal science Oct 2000 - 2595-607 p. digital
Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S.
0021-8812
10.2527/2000.78102595x doi
Animals
Cattle
Color
Electric Impedance
Female
Hydrogen-Ion Concentration
Male
Meat--standards
Quality Control
Taste
United States
United States Department of Agriculture
Using measurements of muscle color, pH, and electrical impedance to augment the current USDA beef quality grading standards and improve the accuracy and precision of sorting carcasses into palatability groups. [electronic resource] - Journal of animal science Oct 2000 - 2595-607 p. digital
Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S.
0021-8812
10.2527/2000.78102595x doi
Animals
Cattle
Color
Electric Impedance
Female
Hydrogen-Ion Concentration
Male
Meat--standards
Quality Control
Taste
United States
United States Department of Agriculture