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

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Browsing Additional Programs, Centers, Institutes, and Offices 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, 2011-03-17)
    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, Kenneth E.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station, 2011-02-08)
    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 ...
  • Mackintosh, D.L.; Kropf, Donald H.; Harrison, D.L.; Moore, E.R.; Ahlschwede, G. (Kansas Agricultural Experiment Station, 2011-05-06)
    Sixty-four steer calves owned by Martin K. Eby and sired by the same bull were selected randomly from the 1962 fall calf crop. The calves were randomly selected and sorted into eight groups and placed in the feedlot. The ...
  • Kropf, Donald H.; Mackintosh, D.L.; Menzies, C.S.; Harrison, D.; Anderson, L. (Kansas Agricultural Experiment Station, 2011-04-28)
    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, 2009-12-09)
    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, 2011-03-30)
    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, 2009-12-09)
    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 ...

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