The relation of feathering and overflow fat of lamb carcasses to the grade of the lamb, degree of marbling, and market value of the lamb

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dc.contributor.author Mackintosh, D.L.
dc.contributor.author Merkel, R.A.
dc.contributor.author Menzies, C.S.
dc.date.accessioned 2011-09-20T21:43:58Z
dc.date.available 2011-09-20T21:43:58Z
dc.date.issued 2011-09-20
dc.identifier.uri http://hdl.handle.net/2097/12164
dc.description.abstract This project was undertaken in the spring of 1960 in an endeavor to determine the relationship, if any, of internal fats, overflow, and feathering to the degree of marbling in the longissimus dorsi muscle (eye muscle), the grade of the carcass; and the relationship of marbling to the palatability of meat. en_US
dc.publisher Kansas Agricultural Experiment Station en_US
dc.relation.isPartOf 1960-61 Progress Reports en_US
dc.relation.isPartOf Circular (Kansas Agricultural Experiment Station): 383 en_US
dc.subject Sheep en_US
dc.subject Feathering en_US
dc.subject Carcasses en_US
dc.subject Grade en_US
dc.subject Marbling en_US
dc.subject Market value en_US
dc.title The relation of feathering and overflow fat of lamb carcasses to the grade of the lamb, degree of marbling, and market value of the lamb en_US
dc.type Conference paper en_US
dc.date.published 1961 en_US
dc.citation.epage 59 en_US
dc.citation.spage 59 en_US
dc.description.conference 48th Annual Livestock Feeders’ Day. Kansas State University, Manhattan, KS, May 6, 1961 en_US

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