Browsing by Author "Tuma, H.J."

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Browsing by Author "Tuma, H.J."

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  • Dikeman, Michael E.; Melton, C.C.; Tuma, H.J.; Beecher, G.R. (Kansas State University. Agricultural Experiment Station, 1970)
    Because tenderness is considered the most desired eating characteristic in meat, more emphasis should be placed on this trait in evaluating beef quality in breeding and selection programs. Both tenderness and marbling ...
  • Tuma, H.J.; Kropf, Donald H.; Kolstad, S.P.; Mackintosh, D.L. (Kansas Agricultural Experiment Station, 1967)
    Information on animal growth and development, although complex and not fully understood, is necessary to determine the stage at which a beef animal will produce the most desirable carcass. True growth involves an increase ...
  • Tuma, H.J.; Kropf, Donald H.; Mackintosh, D.L.; Alschwede, G.A. (Kansas Agricultural Experiment Station, 1966)
    Carcass measurement, muscle quality, and palatability data have been collected on 88 paternal half-sib Angus steers. At weaning they were subdivided into one of the 11 nutritional and management regimes shown in Table ...
  • Tuma, H.J.; Grant, D.; Covington, R. (Kansas State University. Agricultural Experiment Station, 1968)
    The beef carcass quality grading system currently used has been challenged by many who say current standards are too high and that the amount of marbling to attain a given grade should be decreased.
  • Jensen, F.E.; Erickson, D.B.; Trieb, S.E.; Tuma, H.J. (Kansas State University. Agricultural Experiment Station, 1972)
    The U.S. system of producing, marketing, and distributing farm products has been heralded as the world’s most efficient, with lower distribution costs than any other nation. Research continues to improve marketing through ...
  • Tuma, H.J.; Allen, Dell M.; May, M.L.; Albrecht, M.D.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station, 1972)
    This report contains results from the U.S. Meat Animal Research Center Cattle Germ Plasm Evaluation Program. Dr. Keith Gregory and Dr. Hudson Glimp, U.S. Meat Animal Research Center, Clay Center, Nebraska, initiated and ...
  • Tuma, H.J.; Allen, Dell M.; May, M.L.; Albrecht, M.D.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station, 1973)
    This report contains results from the U.S. Meat Animal Research Center Cattle Germ Plasm Evaluation Program. Dr. Keith Gregory and Dr. Hudson Glimp, U.S. Meat Animal Research Center, Clay Center, Nebraska, initiated and ...
  • Tuma, H.J.; Allen, Dell M.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station, 1971)
    Numerous instruments have been developed to objectively measure tenderness, an important eating characteristics of beef. The Kramer shear press and Warner-Bratzler shear show the best relationships to taste panel tenderness ...