Browsing Livestock Feeders' Day, 1964 by Subject "Pork"

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Browsing Livestock Feeders' Day, 1964 by Subject "Pork"

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  • The effect of level of dietary iron on pork muscle characteristics
    Kropf, D.H.; Mackintosh, D.L.; Hall, J.L.; Harrison, D.L.; Hunsader, M.; Ahlschwede, G.A. (Kansas Agricultural Experiment Station, 1964)
    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 ...
  • The effect of processing pork carcasses prior to rigor mortis upon muscle and fat quality
    Weiner, P.D.; Kropf, D.H.; Mackintosh, D.L.; Koch, B.A. (Kansas Agricultural Experiment Station, 1964)
    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 ...