Predicting and segregating beef tenderness among Uruguayan steer carcasses under commercial conditions using posmortem carcass traits, pH, temperature and colorimeter readings

Predicting and segregating beef tenderness among Uruguayan steer carcasses under commercial conditions using posmortem carcass traits, pH, temperature and colorimeter readings
G. Brito, D. Pringle, R. San Julián and F. Montossi