Browsing Livestock Feeders' Day, 1964 by Author "Mackintosh, D.L."

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Browsing Livestock Feeders' Day, 1964 by Author "Mackintosh, D.L."

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  • Kropf, Donald H.; Mackintosh, D.L.; Hall, J.L.; Harrison, D.L.; Hunsader, M.; Ahlschwede, G.A. (Kansas Agricultural Experiment Station, 2011-05-06)
    Muscle color is an important factor affecting shoppers’ choice of pre-packaged meats from self-service display cases. The effect of several levels of dietary iron and of two levels of a chelating agent on pork muscle ...
  • Weiner, P.D.; Kropf, Donald H.; Mackintosh, D.L.; Koch, B.A. (Kansas Agricultural Experiment Station, 2011-05-04)
    The effect of processing pork carcasses before rigor mortis was studied in 21 market-weight swine. The left side of each carcass served as a control and was chilled for 48 hours at 32-36 F before being cut and processed ...
  • Menzies, C.S.; Wheat, J.D.; Mackintosh, D.L.; Kropf, Donald H. (Kansas Agricultural Experiment Station, 2011-04-28)
    Data were collected on 94 lambs of known breeding born the fall of 1962. The lams were from ewes in the original fine-wool flock sired by eight unrelated Suffolk yearling rams. This was the ewes fourth lam crop.
  • 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 ...
  • Mackintosh, D.L.; Kropf, Donald H.; Good, D.L.; Wheat, J.D.; Teagarden, J.; Harrison, D.L. (Kansas Agricultural Experiment Station, 2011-05-04)
    Seventy head of fed Hereford steers, sired by four different bulls, were slaughtered in Kansas City, and the rib cut from 40 (10 for each sire) returned to Manhattan for detailed analysis. Cooking data are now available ...
  • Moe, D.R.; Kropf, Donald H.; Mackintosh, D.L.; Harrison, D.L.; Anderson, L. (Kansas Agricultural Experiment Station, 2011-05-06)
    A group of 32 wholesale beef ribs, from cattle of known history, ranging in grade from high standard to high good, were used. A longissmus dorsi (rib eye muscle) sample was removed at the 12th rib and used to obtain color, ...

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