A biopsy technique to predict quality in the live beef animal with emphasis on tenderness

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dc.contributor.author Dikeman, Michael E.
dc.contributor.author Melton, C.C.
dc.contributor.author Tuma, H.J.
dc.contributor.author Beecher, G.R.
dc.date.accessioned 2011-03-17T14:43:25Z
dc.date.available 2011-03-17T14:43:25Z
dc.date.issued 2011-03-17
dc.identifier.uri http://hdl.handle.net/2097/8055
dc.description.abstract 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 are highly heritable traits (Heritability = approximately 0.6), therefore much improvement could be made through progeny testing of sires; however, this requires considerable time and expense. This consideration, plus an increasing interest in feeding young beef bulls for market, led to an interest in applying a biopsy technique to evaluate and predict meat quality in the live animal. en_US
dc.publisher Kansas State University. Agricultural Experiment Station en_US
dc.relation.isPartOf Cattlemen’s Day, 1970 en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station); 536 en_US
dc.subject Beef en_US
dc.subject Tenderness en_US
dc.subject Quality en_US
dc.subject Marbling en_US
dc.title A biopsy technique to predict quality in the live beef animal with emphasis on tenderness en_US
dc.type Conference paper en_US
dc.date.published 1970 en_US
dc.citation.epage 14 en_US
dc.citation.spage 12 en_US
dc.description.conference Cattlemen's Day, 1970, Kansas State University, Manhattan, KS, May 1, 1970 en_US


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