Browsing Cattlemen's Day by Subject "Marbling"

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Browsing Cattlemen's Day by Subject "Marbling"

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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 ...
  • Kemp, K.E.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station, 1981)
    Data from 1669 steers show that equally palatable beef comes from carcasses with Choice marbling OR 0.4 inch of outside fat cover. Including cattle with 0.4 inch of fat and at least Slight marbling in a new choice grade ...
  • 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.
  • Arnett, A.M.; Daniel, M.J.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2008)
    Marbling continues to be a major factor affecting profitability for beef producers, processors, retailers, and restaurateurs. However, feeding animals to ‘fatten’ is quite inefficient, requiring about 2.25 times more energy ...
  • Highfill, C.M.; Font, O.E.; Kropf, Donald H.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2011)
    In semitropical climates in the United States, Bos indicus breeds of cattle, primarily the Brahman breed, are utilized in crossbreeding programs with Bos taurus cattle to improve productivity by increasing disease and ...
  • Daniel, M.J.; Arnett, A.M.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2008)
    Because the beef industry commonly uses marbling as an indicator of meat palatability, determining the most cost effective methods of increasing quality grade in cattle is a high priority. Previous research showed that ...