Browsing by Subject "Quality grade"

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Browsing by Subject "Quality grade"

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  • Obuz, E.; Gok, V.; Akaya, L.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2012-04-03)
    Tenderness is one of the most important factors affecting consumers’ perceptions and acceptance of palatability. Tenderness is affected by both myofibrillar proteins and connective tissue content and quality. Both marbling ...
  • Lee, B.; Laudert, S. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-12-14)
    Synovex-S and STEER-oid were compared in a 133-day finishing trial to evaluate their effects on growth and carcass traits of yearling steers. No significant differences in average daily gain, feed intake, feed to gain ...
  • De Felicio, P.E.; Allen, Dell M.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station, 2011-02-08)
    Removing kidney fat at slaughter did not affect (P>.05) the chilled or chilled-and-aged weights of the tenderloin. But small differences in tenderness and color at the beginning of the display period favored the conventional ...
  • George-Evins, C.D.; Unruh, John A.; Marsden, James L.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-23)
    We used 162 inside rounds to determine the influence of different quality grades, postmortem aging periods, blade tenderization passes, and degree of doneness on thawing and cooking losses and Warner-Bratzler Shear ...
  • George-Evins, C.D.; Unruh, John A.; Marsden, James L.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-23)
    We used 162 top sirloin butts to determine the influence of different quality grades, postmortem aging periods, blade tenderization passes, and degree of doneness on thawing and cooking losses and Warner-Bratzler shear ...
  • George-Evins, C.D.; Unruh, John A.; Marsden, James L.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-23)
    We used 162 strip loins to determine the influence of different quality grades, aging periods, blade tenderization passes, and degree of doneness on thawing and cooking loss and Warner-Bratzler shear force (WBS, ...
  • Highfill, Carrie (Kansas State University, 2012-11-15)
    A factorial arrangement of treatments was used to evaluate the effects of two subprimal types (chuck roll and knuckle), two quality grades (Premium Choice and Select), and three vacuum storage aging times before processing ...
  • Reinhardt, Christopher D. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2011-03-17)
    Selection of dosage, timing, and number of anabolic implants continues to be a source of controversy for feed yard managers and their consultants. Although the dose-dependent effects on performance are fairly well accepted, ...
  • King, D.A.; Lawrence, T.E.; Schafer, D.E.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-06)
    We evaluated the interrelationships among carcass characteristics of steers and heifers selected from commercial feedlots for competition in the Beef Empire Days live and carcass contests. Because judging criteria are ...
  • Kropf, Donald H.; Hunt, Melvin C.; Cross, H.R.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station, 2010-12-15)
    Beef carcass quality factors were evaluated under 25 different lighting systems (five lighting types each at five light intensities). Cool White fluorescent caused the darkest and most mature lean score, but marbling ...
  • Wu, J.J.; Hunt, Melvin C.; Kropf, Donald H.; Allen, Dell M.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station, 2011-02-08)
    We compared taste panel and connective tissue characteristics of beef fed a high energy diet with beef fed grass. The high energy diet produced higher USDA quality and yield grades, more rapid weight gain, and increased ...
  • Riley, Jack G.; Fink, G. (Kansas State University. Agricultural Experiment Station, 2011-03-04)
    Chianina-X steers gained consistently during a 151-day finishing test and produced high yielding carcasses with 0.06 in. fat and 1.71 square of loin per hundred pounds of carcass. Average USDA quality grade was between ...
  • Lawrence, T.E.; King, D.A.; Montgomery, T.H.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-08-06)
    We evaluated beef carcass data (12th rib fat thickness, hot carcass weight, ribeye area, percentage of kidney-pelvic-heart fat, USDA yield grade, and USDA quality grade) from 60,625 A-maturity steer and heifer ...
  • Hands, Marisa Lynn (Kansas State University, 2011-03-31)
    Angus steers (n = 17,919) fed at a single feedlot in southwestern Kansas between 1997 and 2007 were used to evaluate the effects of various demographic and phenotypic characteristics (season of arrival, geographic origin, ...

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