The relation of lamb quality factors to grade, marbling, carcass value and sensory evaluations

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dc.contributor.author Kropf, Donald H.
dc.contributor.author Mackintosh, D.L.
dc.contributor.author Menzies, C.S.
dc.contributor.author Harrison, D.
dc.contributor.author Anderson, L.
dc.date.accessioned 2011-04-28T17:48:05Z
dc.date.available 2011-04-28T17:48:05Z
dc.date.issued 2011-04-28
dc.identifier.uri http://hdl.handle.net/2097/8499
dc.description.abstract This study was to determine quality factors most closely related to carcass grade, marbling in the rib eye muscle, and to tenderness. A total of 376 crossbred lambs were slaughtered over 4 years at an approximate live weight of 90 lb. after carcasses chilled 48 hours. D.S.D.A. carcass grade and various quality scores were evaluated by a representative of the Federal Meat Grading Service. Carcasses were cut to wholesale cuts and weights obtained. The hotel rack was physically separated into fat, L. dorsi muscle, other lean, intercostal tissue, overflow fat and bone. 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 Lamb en_US
dc.subject Yield grade en_US
dc.subject Marbling en_US
dc.subject Carcass value en_US
dc.title The relation of lamb quality factors to grade, marbling, carcass value and sensory evaluations en_US
dc.type Conference paper en_US
dc.date.published 1966 en_US
dc.citation.epage 97 en_US
dc.citation.spage 95 en_US
dc.description.conference 53rd Annual Livestock Feeders’ Day, Kansas State University, Manhattan, Kansas, May 7, 1966 en_US

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