Techniques to Identify Palatable Beef Carcasses: Marc Tenderness Classification, SDSU Colorimeter and Near-Infrared Spectrophotometry (NIR) Systems

Authors

Duane M. Wulf, South Dakota State University

Date of this Version

December 1999

Comments

Published for Proceedings, The Range Beef Cow Symposium XVI December 14, 15 and 16, 1999 - Greeley, Colorado.

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.