Influence of breeding and length of feeding period on carcass characteristics and palatability of beef

dc.contributor.author	Tuma, H.J.
dc.contributor.author	Kropf, D.H.
dc.contributor.author	Mackintosh, D.L.
dc.contributor.author	Alschwede, G.A.
dc.date.accessioned	2011-04-28T17:47:51Z
dc.date.available	2011-04-28T17:47:51Z
dc.date.issued	2011-04-28
dc.identifier.uri	http://hdl.handle.net/2097/8498
dc.description.abstract	Carcass measurement, muscle quality, and palatability data have been collected on 88 paternal half-sib Angus steers. At weaning they were subdivided into one of the 11 nutritional and management regimes shown in Table 58. Phase I involved feeding from 0 to 224 days after weaning. Phase II was essentially deferred feeding. The intermittent slaughter of animals from both phases made possible the study of muscle and fat tissue development within as well as between phases. Quantity and quality of muscle are the two factors that determine true beef carcass value.	en_US
dc.publisher	Kansas Agricultural Experiment Station	en_US
dc.relation.ispartof	53rd Annual Livestock Feeders’ Day, 1965-1966 Progress Reports	en_US
dc.relation.ispartof	Bulletin (Kansas Agricultural Experiment Station); 493	en_US
dc.subject	Beef	en_US
dc.subject	Carcass characteristics	en_US
dc.subject	Palatability	en_US
dc.subject	Muscle tissue	en_US
dc.title	Influence of breeding and length of feeding period on carcass characteristics and palatability of beef	en_US
dc.type	Conference paper	en_US
dc.date.published	1966	en_US
dc.citation.epage	94	en_US
dc.citation.spage	92	en_US
dc.description.conference	53rd Annual Livestock Feeders’ Day, Kansas State University, Manhattan, Kansas, May 7, 1966	en_US