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This document is a thesis submitted by Timothy Mark Nath in partial fulfillment of the requirements for a Master of Science degree in Animal Science from South Dakota State University in 2008. The thesis investigates using electrical impedance to rapidly predict beef tenderness. It is approved by Nath's thesis advisor and the head of the Animal and Range Sciences department. The thesis will consist of three phases to determine the usefulness of electrical impedance for predicting beef tenderness by examining optimal measurement locations, comparing it to existing technologies, and evaluating the impact of breed type, suspension method, and aging.
