THE distasteful task of grading beef
by inspecting carcasses can now be
bypassed. Two researchers at
Iowa State University in the US have
come up with a far more accurate
technique to rate meat. They use
ultrasound readings of fat deposits
on live animals to offer gourmets
"select", "choice", or "prime" even
before the animal is slaughtered
(Science, Vol 263, No 5145).
The technique may also help to
choose and cross-breed cattle varieties to produce those with superior
meat quality, claim the scientists.
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