Browsing Food Science Institute by Author "Arnett, A.M."

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Browsing Food Science Institute by Author "Arnett, A.M."

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  • Restricting Vitamin A in cattle diets improves beef carcass marbling and USDA quality and yield grades
    Arnett, A.M.; Daniel, M.J.; Dikeman, M.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 ...
  • Vitamin A restriction during finishing benefits beef retail color display life
    Daniel, M.J.; Dikeman, M.E.; Arnett, A.M. (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 ...