Which term refers to the factors used to assign USDA quality grades, including sex characteristics, maturity, color, texture, and marbling?

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USDA quality grade factors are the set used to determine the grade assigned to beef. These factors—sex characteristics, maturity, color, texture, and marbling—collectively influence how tender, juicy, and flavorful the meat will be. Marbling, or intramuscular fat, directly affects juiciness and mouthfeel; maturity impacts the firmness and color of the lean meat; sex characteristics can correlate with tenderness; color and texture reflect the overall appearance and freshness. Together, graders evaluate these attributes to assign quality grades such as Prime, Choice, and Select. The other terms listed describe spoilage or physical defects (slime formation, putrefaction, sores and scars) and do not determine the quality grade. So the term that fits is USDA quality grade factors.