Browsing Programs, Centers, Institutes, and Other Offices by Subject "Marbling"

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Browsing Programs, Centers, Institutes, and Other Offices by Subject "Marbling"

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  • 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 ...
  • Kropf, Donald H.; Mackintosh, D.L.; Menzies, C.S.; Harrison, D.; Anderson, L. (Kansas Agricultural Experiment Station, 1966)
    This study was to determine quality factors most closely related to carcass grade, marbling in the rib eye muscle, and to tenderness. A total of 376 crossbred lambs were slaughtered over 4 years at an approximate live ...
  • 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 ...
  • 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 ...