%0 Journal Article
%T Using the near-infrared system to sort various beef middle and end muscle cuts into tenderness categories
%A Price, D. M.
%A Hilton, G. G.
%A VanOverbeke, D. L.
%A Morgan, J. B.
%J Journal of Animal Science
%V 86
%N 2
%P 413-418
%@ 0021-8812
%D 2008-02-01
%~ DeepDyve