Techniques to Identify Palatable Beef Carcasses: Marc Tenderness Classification, SDSU Colorimeter and Near-Infrared Spectrophotometry (NIR) Systems
Year: 1999
Type: conference-paper
Abstract: The value of any product is determined by a customer's willingness to pay for that product, which is determined by that customer's wants and needs. The value of beef is therefore ultimately determined according to beef customers' desires. There are three basic beef carcass characteristics that affect value.
Source: Lincoln (University of Nebraska)
Author: D. M. Wulf
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W162949315