Using the near-infrared system to sort various beef middle and end muscle cuts into tenderness categories

Published 2007 View Full Article

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Title
Using the near-infrared system to sort various beef middle and end muscle cuts into tenderness categories
Authors
Keywords
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Journal
JOURNAL OF ANIMAL SCIENCE
Volume 86, Issue 2, Pages 413-418
Publisher
Oxford University Press (OUP)
Online
2007-10-27
DOI
10.2527/jas.2007-0095

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