Wulf, D M <br/><br/>
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 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S. 
<br/><br/><label>ISSN: </label>0021-8812 
<br/><br/><label>Standard No.: </label>10.2527/2000.78102595x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Cattle<br/>Color<br/>Electric Impedance<br/>Female<br/>Hydrogen-Ion Concentration<br/>Male<br/>Meat--standards<br/>Quality Control<br/>Taste<br/>United States<br/>United States Department of Agriculture